Copycat Crumbl Chocolate Chip Cookie
Soft and chewy chocolate chip cookies inspired by the popular Crumbl cookies, perfect for satisfying your sweet tooth.
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Make sure the butter is at room temperature for best results.
- 1 cup brown sugar, packed Provides moisture and a rich flavor.
- 1/2 cup granulated sugar
- 2 large eggs Add one at a time, mixing well after each addition.
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour Sift if desired for a lighter texture.
- 1 teaspoon baking soda Helps the cookies rise.
- 1/2 teaspoon salt Enhances flavor.
- 2 cups semi-sweet chocolate chips Feel free to mix with other types of chocolate.
- Optional: sea salt for sprinkling on top A tiny pinch for added flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
- In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
- Fold in the chocolate chips evenly into the dough.
- Using a cookie scoop or your hands, form large balls of cookie dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- If desired, sprinkle a pinch of sea salt on top of each cookie ball.
Baking
- Bake in the preheated oven for 10 to 12 minutes or until edges are lightly golden and centers may look a little undercooked.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
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Notes
You can chill the cookie dough for 30 minutes before baking to maintain shape and enhance flavor. Store cookies in an airtight container separated by parchment paper for up to a week.