Crumbl Cookie Recipe Copycat
User Reviews
5
Crumbl Cookie Recipe Copycat
Description
This recipe recreates a popular bakery-style chocolate chip cookie by combining softened butter with brown and granulated sugars before adding vanilla and eggs. A separate mix of flour, cornstarch, baking powder, baking soda, and salt is gradually incorporated to form the dough. Chocolate chips are folded in to provide melty pockets of chocolate.
Cookie dough balls are shaped large, pressed slightly, and chilled for at least an hour to reduce spreading during baking. The baking temperature is 375°F, and cookies are baked until golden but not shiny, resulting in a soft interior with slightly crisp edges. Additional chocolate chips can be pressed on top before baking for appearance and extra chocolate.
The cookie dough can be prepared up to 24 hours ahead in the fridge or frozen for up to 3 months. Baked cookies also freeze well for up to a month once cooled. This allows for batch preparation and convenient storage while preserving texture and flavor.
Ingredients
- 1 cup butter softened, salted
- 1 cup brown sugar measure packed
- 3/4 cup granulated sugar
- 1 tablespoon vanilla extract
- 2 egg large
- 3 cups all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspsoon baking powder
- 1/2 teaspsoon baking soda
- 1 teaspoon salt
- 2 1/2 cups chocolate chips milk or semi-sweet
Instructions
- First, line your cookie sheets with parchment paper for an easier clean-up.
- Next, in a large bowl cream together the butter and both sugars for at least 5 minutes, scraping down the sides of the bowl as needed. Then add vanilla extract and large eggs. Mix together for another two minutes until well combined.
- In a separate bowl, whisk together the dry ingredients – flour, cornstarch, baking powder, salt, and baking soda.
- Stir the flour mixture into the wet ingredients, and mix to combine. Fold in 2 cups of chocolate chips.
- Use ½ cup of cookie dough to make each cookie doug ball. Roll the dough into a ball, squish it down slightly, then add a couple more chocolate chips on top. Place the dough balls on the cookie sheet. Try not to crowd them, there should be no more than 6 on a pan. Chill for at least 1 hour or up to 24 hours.
- Preheat oven to 375 degrees. Bake the cookies on prepared baking sheets for 15 minutes then check them. They should be golden but not shiny. If they are not baked all the way, they may need a few more minutes.
- Allow them to rest on the pan for 15 minutes before removing them, then move them to a wire rack and decorate once completely cooled! Frosting can be spread or piped onto the top of the cookies with a piping bag if desired.
Notes
- Chilling the cookie dough balls for at least one hour helps prevent spreading and improves texture.
- Store baked cookies in an airtight container for up to three days.
- The dough can be frozen shaped into balls for up to three months, allowing baking fresh cookies later.
- Baked cookies can also be frozen after cooling, lasting up to one month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12giant cookies (perfect for sharing)
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 574kcal | 29% |
| Carbohydrates | 81g | 27% |
| Protein | 6g | 12% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 74mg | 25% |
| Sodium | 369mg | 15% |
| Potassium | 83mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 54g | 108% |
| Vitamin A | 596IU | 12% |
| Vitamin C | 1mg | 1% |
| Calcium | 76mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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