Description
Experience the joy of freshly baked chocolate chip cookies with this copycat Crumbl recipe, featuring a perfect balance of crispy edges and a soft center.
Ingredients
- 1 cup butter (room temp, salted or unsalted)
- 1 ¼ cups light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 2-3 cups milk chocolate chips
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cream the butter until light and fluffy, then add both sugars and beat until smooth.
- Add the eggs one at a time, mixing well, then add the vanilla extract.
- In a separate bowl, combine flour, baking soda, corn starch, and salt.
- Gradually mix the dry ingredients into the wet ingredients.
- Stir in the chocolate chips.
- Scoop dough onto baking sheets, leaving space in between.
- Bake for 10-12 minutes and cool on the pan for 10 minutes before transferring to wire racks.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for 3 months.