Ingredients: |
Ingredients: Crumbl Cookie Recipe Copycat
Ultimate Copycat Crumbl Chocolate Chip Cookies, Thick and Chewy
1 cup cold butter, cubed
1 1/4 cups light brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon kosher salt
2 cups semi-sweet chocolate chips
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Directions: |
Directions:Preheat the oven to 410°F (210°C) and line a baking sheet with parchment paper.
In a large bowl, use a hand mixer to cream together the cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs one at a time, fully incorporating after each addition, and stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the creamed mixture, mixing until just combined. Fold in the chocolate chips.
Scoop the dough into large balls (about 1/4 cup each) and place them on the prepared baking sheet, ensuring ample space between each cookie.
Bake for 9-11 minutes, or until the edges turn golden and the centers are just set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 11 minutes | Total Time: 26 minutes
Kcal: 320 kcal per cookie | Servings: 12 large cookies
Storage:
Store these delectable cookies in an airtight container at room temperature for up to 5 days to maintain their freshness. |
This recipe for Crumble Copycat Chocolate Chip Cookies is from