Copycat Chocolate Chip Crumbl Cookies
Ingredients:
– 1 cup unsalted butter, room temperature
– 3/4 cup granulated sugar
– 3/4 cup light brown sugar, packed
– 2 large eggs, room temperature
– 1 tablespoon vanilla extract
– 3 cups all-purpose flour
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 2 cups semi-sweet chocolate chips
– Flaky sea salt optional, for garnish
Directions:
1. Preheat Oven: Preheat your oven to 375F 190C and line a baking sheet with parchment paper.
2. Cream Butter and Sugars: In a large bowl, beat the softened butter, granulated sugar, and light brown sugar together until light and fluffy, about 2-3 minutes.
3. Add Eggs and Vanilla: Add in the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully incorporated.
4. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, mixing just until combined. Avoid overmixing to keep the cookies soft.
6. Fold in Chocolate Chips: Gently fold the chocolate chips into the dough, ensuring they are evenly distributed.
7. Shape Cookies: Scoop large balls of dough about 1/4 cup each and place them onto the prepared baking sheet, spacing them about 2 inches apart. For extra-large Crumbl-style cookies, use more dough per cookie 1/3 cup.
8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are still slightly soft. Be careful not to overbake, as they will continue to set as they cool.
9. Cool and Garnish: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
10. Serve: Enjoy these giant, soft, and chewy chocolate chip cookies with a tall glass of milk!
Nutritional Information:
– Prep Time: 15 minutes Cooking Time: 12 minutes Total Time: 27 minutes
– Kcal: 500 kcal per cookie Servings: 12 large cookies
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