Craving the soft, thick, and chewy chocolate chip cookies from Crumbl? Now you can enjoy them from the comfort of your home with this Ultimate Copycat Crumbl Chocolate Chip Cookies recipe! These cookies are packed with rich chocolate chips and have that perfect balance of a crisp edge and a soft, chewy center. Whether you’re making them for a special treat or just to satisfy a sweet craving, this recipe will be your new go-to for an indulgent cookie experience.
Ingredients:
1 cup cold butter, cubed
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups semi-sweet chocolate chips
Directions:
Preheat the Oven:
Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper to prevent the cookies from sticking.
Cream Together Butter and Sugars:
In a large mixing bowl, use a hand mixer to cream together the cold, cubed butter, light brown sugar, and granulated sugar. Beat until the mixture is light and fluffy, which usually takes about 2-3 minutes.
Add Eggs and Vanilla:
Add the eggs one at a time, fully incorporating each before adding the next. Stir in the vanilla extract and mix until combined.
Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can affect the texture of the cookies.
Fold in Chocolate Chips:
Gently fold in the semi-sweet chocolate chips, ensuring they are evenly distributed throughout the dough.
Scoop the Dough:
Scoop the dough into large balls, about 1/4 cup each. Place the dough balls on the prepared baking sheet, making sure to leave ample space between each cookie to allow for spreading.
Bake the Cookies:
Bake the cookies for 9-11 minutes, or until the edges are golden and the centers are just set. Be sure not to overbake, as you want the cookies to remain soft and chewy on the inside.
Cool and Serve:
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help them maintain their shape and prevent them from falling apart.
Tips for Success:
Chill the Dough: If you have the time, chill the dough in the refrigerator for 30-60 minutes before baking. This will help the cookies maintain their thick and chewy texture, preventing them from spreading too much during baking.
Use Cold Butter: Using cold butter is key to achieving the thick, chewy texture that Crumbl cookies are known for. Cold butter helps prevent the dough from spreading too thin while baking.
Use Parchment Paper: Parchment paper not only prevents the cookies from sticking to the baking sheet but also helps with even baking and easy cleanup.
Don’t Overbake: For the perfect soft and chewy texture, pull the cookies out of the oven as soon as the edges turn golden, and the center is just set. The cookies will continue to cook a little bit as they cool on the baking sheet.
Nutritional Information (per cookie):
Calories: 320 kcal
Servings: 12 large cookies
Conclusion:
This Crumbl Cookie Recipe Copycat gives you the chance to enjoy the deliciously thick and chewy chocolate chip cookies at home. With cold butter, a perfect balance of sugars, and plenty of chocolate chips, these cookies are sure to become your new favorite treat. The best part is that they are incredibly easy to make and don’t require any special equipment—just a hand mixer and your oven! Treat yourself to these ultimate chocolate chip cookies that rival your favorite Crumbl version. Enjoy!