Copycat Crumbl Chocolate Chip Cookies
Large milk chocolate chip cookies that are delicious, especially when eaten warm.
Equipment
- 2 baking sheets
- 2 parchment paper size of baking sheets
- 1 large cookie scoop
Ingredients
- ¾ cups butter softened
- ½ cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 3 cups all-purpose flour scooped and leveled
- 1 ½ teaspoon corn starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 350°. Line baking sheets with parchment paper. Set aside.
- Add all-purpose flour, corn starch, baking soda, baking powder, and salt to a medium bowl. Whisk together.
- Add butter, granulated sugar, and brown sugar to a large mixing bowl and cream together.
- Add the egg and vanilla to the butter and sugar mixture. Cream until light in color and creamy.
- Pour the flour mixture into the batter mix into the dough. Mix until just combined.
- Fold in the chocolate chips.
- Portion out the dough using a large cookie scoop (about 3 tablespoons). Roll cookie dough into a ball and space out on the perpared cookie sheets. About 6 balls per sheet.
- Bake in your preheated oven for 12-14 minutes. Just until the edges are lightly golden.
- Allow the cookies to cool on the pan for 15 min before removing to a wire rack.
Notes
The cookies will be puffy when they are removed from the oven. (they may or may not flatten as they cool-this is dependant upon how long you mix them and if the tempreture of the butter.
For a puffier cookie: Use cold butter. A soft and chewy cookie is the result of room-temperature butter.
Nutrition
Serving: 1gCalories: 429kcalCarbohydrates: 63gProtein: 4gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 63mgSodium: 338mgPotassium: 73mgFiber: 1gSugar: 38gVitamin A: 394IUCalcium: 47mgIron: 2mg
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