Copycat Crumbl Chocolate Chip Cookies
Enjoy the deliciousness of soft centers and crispy edges with these homemade Copycat Crumbl Chocolate Chip Cookies, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Use room temperature for better creaming
- 1 cup brown sugar Packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour Can substitute half with whole wheat for healthier option
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups semi-sweet chocolate chips Consider adding different types for variation
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Beat the mixture with an electric mixer on medium speed until creamy and well blended.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, blending on low speed until just combined.
- Fold in the semi-sweet chocolate chips using a spatula, ensuring even distribution throughout the dough.
Baking
- Using a cookie scoop or a tablespoon, drop generous portions of the dough onto the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
- Bake in the preheated oven for 10 to 12 minutes, or until the edges start to turn golden brown but the centers remain soft.
- Remove the baking sheets from the oven and let the cookies cool on the sheets for about 5 minutes. Then, transfer the cookies to wire racks to cool completely.
Notes
For enhanced flavor, consider mixing in chopped nuts or a sprinkle of your favorite spices. To keep cookies fresh, store in an airtight container or freeze for future enjoyment.