EASY CRUMBL CHOCOLATE CHIP COOKIE COPYCAT RECIPE | Call Me Krista Torres
EASY CRUMBL CHOCOLATE CHIP COOKIE COPYCAT RECIPE
15 mins prepServes 10
A copycat recipe for Crumbl's large and chewy chocolate chip cookies, featuring a blend of sugars, milk chocolate chips, and a key overnight refrigeration step for optimal texture. Perfect for a sweet treat or dessert.
1. Line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, 2–3 minutes. Add the eggs, one at a time, mixing for about 30 seconds between each addition and scraping down the sides of the bowl as necessary. Add the vanilla extract and mix until incorporated, about 30 seconds.
4. Add the flour mixture in two batches, mixing thoroughly after each addition, about 30 seconds.
5. Add the chocolate chips and mix until evenly distributed, about 30 seconds.
6. Use a ⅓-cup measure to portion the cookie dough onto the prepared baking sheets, 5 per pan (these cookies are large and will spread, so be sure to space them well). Cover the pans with plastic wrap and refrigerate overnight.
7. Preheat the oven to 375˚F (190˚C).
8. Bake the cookies for 18–20 minutes, rotating the pans 180° and from top to bottom halfway through, until golden brown but still somewhat soft in the center. Let the cookies cool completely on the pans, about 20 minutes.
9. Enjoy!
