Crumbl Chocolate Chip Cookie -

Crumbl Chocolate Chip Cookie

A delightful homage to the iconic Crumbl chocolate chip cookies, featuring a perfect balance of chewiness and crisp edges.

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Prep Time 15

Cook Time 12

Total Time 27

Servings: 16 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 150

For the cookie dough

1 cup butter (room temperature, salted or unsalted) Ensure the butter is softened for easier mixing.
1 1/4 cups light brown sugar (packed) Brown sugar adds moisture and chewiness.
1/2 cup granulated sugar
2 large eggs (room temperature) Brings a richer flavor when at room temperature.
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour Measure using the spoon-and-level method to avoid packing.
2 teaspoons corn starch Helps to create a softer texture.
1 teaspoon baking soda Acts as a leavening agent.
1 1/4 teaspoons kosher salt Enhances flavor.
2 to 3 cups milk chocolate chips Feel free to use semi-sweet or dark chocolate chips.

Preparation

Preheat your oven to 375°F (190°C) and position your rack in the middle. Line a cookie sheet with parchment paper.
Beat the softened butter until it’s light and fluffy, then add both sugars, continuing to mix until creamy and smooth.
Incorporate the eggs one at a time, mixing on medium speed, and then add the vanilla, scraping down the bowl as needed.
In a separate bowl, whisk together the flour, baking soda, corn starch, and salt.
With the mixer on low, gradually combine the dry ingredients with the wet ingredients until just mixed.
Gently fold in the chocolate chips, being careful not to overmix.
Use a heaping 1/3 cup to scoop out portions of cookie dough, shaping them beforehand, and place them on your prepared baking sheet about 2-3 inches apart.

Baking

Bake for 10-12 minutes until the edges are barely golden. Let cool on the pan for about 10 minutes before transferring them to a wire rack.

Store any leftover cookies in an airtight container. For longer storage, freeze dough balls shaped beforehand.