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Crumbl Copycat Chocolate Chip cookies Recipe

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This recipe for Crumbl Copycat Chocolate Chip cookies is from The Wheat Heart Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cups unsalted butter - at room temperature
3/4 cup brown sugar - packed
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/2 cups Guittard baking chips
Directions:
Directions:
Preheat oven to 350°F.

Line a baking sheet with parchment paper or spray it with cooking oil.

In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.

Cream the butter, brown sugar, and granulated sugar, scraping down the sides of the bowl as needed.

Add the egg and vanilla

Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.

Using a 1/3 cup measuring cup, portion the dough into equal size balls

Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, 4 per tray
Bake for 12-15 minutes. Depending on altitude, it could take up to 20 min. Just watch them The tops will be lightly golden and the tops set.

Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes.
Personal Notes:
Personal Notes:
Crumbl cookies are large bakery cookies. If you prefer smaller cookies, use a regular cookie scoop and cook for 8 to 10 minutes.

 

 

 

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