Crumbl Chocolate Chip Cookies Copycat Recipe
I’ve always been a fan of baking, but nothing compares to the experience of recreating those delightfully large, gooey Crumbl Chocolate Chip Cookies in my own kitchen. Believe me when I say, this recipe will not only fill your home with the heartwarming aroma of freshly baked cookies but also leave everyone asking for seconds.
Ingredients
- Unsalted butter
- Granulated sugar
- Brown sugar
- Large eggs
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to avoid a sticky mess. 🧑🍳
- Grab a mixing bowl and cream together the softened butter, granulated sugar, and brown sugar until fluffy. This step is key to achieving that soft interior!
- Crack in the eggs one at a time, mixing each before adding the next. Then, pour in the vanilla extract for that dreamy aroma.
- Combine the flour, baking powder, baking soda, and salt in another bowl. Slowly mix this into your wet ingredients, stirring until a dough forms.
- It’s time for the chocolate fun! Fold in those semi-sweet chocolate chips liberally. Every bite should be loaded with chocolate goodness. 🍫
- Roll the cookie dough into balls about the size of golf balls. If you're feeling fancy, weigh them out for uniform sizes.
- If you want an extra sweet touch, roll each ball in a mix of granulated and brown sugar.
- Place the dough balls evenly on the baking sheet (leave room to spread!), and bake for 10-12 minutes. The edges should look slightly golden while the centers stay soft. 🕑
- Transfer your cookies to a wire rack after a few minutes of cooling on the sheet, and resist the urge to eat them all at once. Well, maybe just one. 😉
Notes
- Room Temperature Ingredients: Make sure your butter and eggs aren’t cold to ensure easy mixing.
- Don’t Overbake: For that gooey texture, remove the cookies when the middle still looks slightly underdone.
- Chill the Dough: If your dough feels sticky, refrigerate it for 20 minutes before baking.