Crumbl Copycat Chocolate Chip Cookies

Why Make This Recipe

If you love cookies that are soft, chewy, and packed with chocolate chips, then this Crumbl Copycat Chocolate Chip Cookies recipe is for you! These cookies are easy to make and perfect for sharing with friends and family. They bring the beloved flavors of a famous cookie shop right to your kitchen. You’ll enjoy every bite!

How to Make Crumbl Copycat Chocolate Chip Cookies

Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

Directions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chocolate chips.
6. Drop large spoonfuls of dough onto ungreased baking sheets.
7. Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

How to Serve Crumbl Copycat Chocolate Chip Cookies

Serve these delicious cookies warm with a glass of milk or enjoy them as a sweet treat at any time of the day. You can also sprinkle a little sea salt on top for an extra flavor boost. These cookies are perfect for cookie swaps or as a delightful dessert after dinner.

How to Store Crumbl Copycat Chocolate Chip Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze the cookies in a zip-top bag. Just thaw them at room temperature when you’re ready to enjoy.

Tips to Make Crumbl Copycat Chocolate Chip Cookies

• Make sure your butter is softened but not melted. This helps the cookies be fluffy.
• Avoid overmixing when combining the dry and wet ingredients to keep the cookies tender.
• For thicker cookies, chill the dough for at least an hour before baking.
• Try using different types of chocolate chips, like dark chocolate or milk chocolate, to change the flavor profile.

Variation

You can add nuts, like chopped walnuts or pecans, to the cookie dough for a crunchy texture. Another variation is to mix in different types of candy pieces for a fun twist!

FAQs

Q: Can I use margarine instead of butter?
A: Yes, you can use margarine, but the texture might be a bit different. Unsalted butter is preferred for flavor.

Q: How do I know when the cookies are done?
A: Look for the edges to be golden brown. The centers might look slightly underbaked, but they will continue to cook on the baking sheet.

Q: Can I freeze the cookie dough?
A: Yes! You can scoop the dough onto a baking sheet, freeze until solid, then transfer to a zip-top bag. Bake from frozen, adding a couple of extra minutes to the baking time.

Crumbl Copycat Chocolate Chip Cookies

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• Author: admin
• Total Time: 27 minutes
• Yield: 24 cookies
• Diet: Vegetarian

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Description

Delicious soft and chewy chocolate chip cookies inspired by a famous cookie shop, perfect for sharing.

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Ingredients

• 1 cup unsalted butter, softened
• 1 cup brown sugar, packed
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 cups semi-sweet chocolate chips

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Instructions

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the eggs one at a time, then stir in the vanilla.
4. In another bowl, combine the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chocolate chips.
6. Drop large spoonfuls of dough onto ungreased baking sheets.
7. Bake for 10-12 minutes or until the edges are golden brown. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

For thicker cookies, chill the dough for at least an hour before baking. You can also mix in different types of chocolate chips or add nuts for variation.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American