Imported from the web

Crumbl Chocolate Chip Cookies

Name: Crumbl Chocolate Chip Cookies
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Cuisine: American
Ingredients: 2.25 cup all-purpose flour; 2 tsp cornstarch; 1 tsp baking powder; 0.5 tsp baking soda; 0.75 tsp salt; 0.75 cup unsalted butter (At room temperature); 0.75 cup brown sugar (Packed); 0.5 cup granulated sugar; 1 large egg (At room temperature); 2 tsp vanilla extract; 1.25 cup Guittard baking chips (See recipe notes; milk chocolate is traditional, or use semi-sweet)

Recipe by Whitney Wright

Imported by Lauren Wenig on SeeMeCook

A Crumbl copycat chocolate chip cookie that produces six large, thick, soft, and chewy cookies with lightly golden tops and set edges.

6 servings30 minAmerican

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Ingredients

2.25 cup all-purpose flour
2 tsp cornstarch
1 tsp baking powder
0.5 tsp baking soda
0.75 tsp salt
0.75 cup unsalted butter (At room temperature)
0.75 cup brown sugar (Packed)
0.5 cup granulated sugar
1 large egg (At room temperature)
2 tsp vanilla extract
1.25 cup Guittard baking chips (See recipe notes; milk chocolate is traditional, or use semi-sweet)

Steps

1
Preheat the oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
2
In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
3
Place the butter, brown sugar, and granulated sugar in a stand mixer fitted with the paddle attachment, or use a large bowl and hand mixer. Cream on medium speed for 2–3 minutes, scraping down the sides as needed.
4
Add the egg and vanilla extract to the creamed mixture. Beat on medium speed for 1 minute.
5
Add the dry ingredient mixture to the wet mixture. Mix only until just combined; do not overmix.
6
Stir in the chocolate chips with a spatula.
7
Using a ½-cup measuring cup, portion the dough into six equal balls. Each dough ball should weigh approximately 5–5.5 ounces if using a kitchen scale. Place the dough balls on the prepared baking sheet, leaving ample space between them; bake only two large cookies per tray.
8
Bake for 9–12 minutes, until the tops are lightly golden and set. The tops should no longer be shiny and the edges should be set.
9
Immediately after removing the cookies from the oven, use a very large round biscuit or cookie cutter in a gentle circular, hula-hoop motion around each cookie to tuck in uneven edges and make the cookies uniformly round. Do not cut into the cookies.
10
Leave the cookies on the baking sheet for 10 minutes so they can continue baking and setting.
11
Transfer the cookies to a wire rack and cool for at least 10 minutes before eating; they need this time to set.
12
Store the cooled cookies in an airtight container.

Notes

The recipe yields six large cookies. For smaller cookies, the source notes that a ¼-cup measure may be used, but the yield and baking time may differ. The dough may be chilled in an airtight container for 1–24 hours to deepen the flavor; let it sit at room temperature for about 30 minutes, or until soft enough to scoop. Additional chocolate chips may be placed on top of the dough balls for a bakery-style appearance. If using salted butter, reduce the salt by ½ teaspoon.