Copycat Crumbl Chocolate Chip Cookies
Delight in these thick and chewy copycat Crumbl chocolate chip cookies filled with gooey chocolate chips, offering a comforting homemade taste.
Ingredients
Dry Ingredients
- 2.5 cups all-purpose flour
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature
- 1 cup brown sugar, packed
- 0.5 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Chocolate Chips
- 2 cups semi-sweet chocolate chips Can mix with dark or milk chocolate if preferred
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a small bowl, combine the flour, baking soda, and salt. Whisk until well blended and set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes on medium speed.
- Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until just combined. Do not overmix.
- Fold in the chocolate chips until evenly distributed throughout the dough.
Baking
- Drop generous portions of the dough onto the prepared baking sheet, aiming for about 3 tablespoons of dough for each cookie, leaving enough space between them.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden. The centers may look slightly underbaked but will set as they cool.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chill the dough for at least 30 minutes before baking to enhance flavors and prevent spreading.