Copycat Crumbl Chocolate Chip Cookies

4.60 from 5 votes

Copycat Crumbl Chocolate Chip Cookies

These oversized, buttery cookies are loaded with melty chocolate chips and taste just like the famous Crumbl version, maybe even better!

Prep Time20

Cook Time15

cooling time5

Total Time40

Course: cookies, Dessert

Cuisine: American

Keyword: air fryer chocolate chip cookies, chocolate chip cookie recipe, copycat crumbl chocolate chip cookies, copycat crumbl recipe, copycat crumble chocolate chip cookie, crumbl chocolate chip cookie recipe, Crumbl cookies, crumbl copycat, crumble chocolate chip cookie recipe, crumble cookies

Servings: Cookies

Author: Alyssa Rivers

Equipment

1 Stand Mixer

Ingredients

1 ½ cup unsalted butter room temperature
¾ cup granulated sugar
1 ½ cup packed light brown sugar
2 large eggs room temperature
4 teaspoons vanilla extract
4 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 cups milk chocolate chips Guittard brand for the most accurate taste

Instructions

Preheat the oven to 375 degrees Fahrenheit and line 2 or 3 baking sheets with parchment paper. Set aside.
Beat 1 ½ cup unsalted butter, ¾ cup granulated sugar, and 1 ½ cup packed light brown sugar with a stand mixer fitted with the paddle attachment on medium-high speed for 4-5 minutes until it becomes pale and fluffy. Scrape down the sides and bottom of the bowl as needed.
Add 2 large eggs and 4 teaspoons vanilla extract and mix until combined.
Whisk together 4 cups all-purpose flour, 1 tablespoon cornstarch, 2 teaspoons baking soda, 1 teaspoon baking powder, and 1 teaspoon salt in a medium bowl.
With the mixer running on low speed, add the flour mixture to the sugar mixture until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.
Stir in 2 cups milk chocolate chips by hand.
Use a ⅓ cup measuring cup to portion the dough into balls, or for more accuracy, weigh the dough into 110-gram portions and roll it into balls. Split each ball of dough in half and press the two halves back together with the split side now facing out. This will give the cookies more texture as they bake.
Place the dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned at the edges and on top, but still looking underbaked.
Remove the pan from the oven and let the cookies sit on the baking sheet for about 5 minutes before transferring to a cooling rack. This will allow the cookies to continue baking as they cool.
Serve these cookies warm, room temperature, or chilled.

Notes

Storing: Keep in an airtight container at room temperature for up to 5 days or in the fridge for 7 days.
Freezing: Store baked cookies in an airtight container for up to 3 months. Freeze portioned dough for up to 3 months; bake from frozen, adding 2–3 minutes.
Reheating: Microwave cookies for 10–15 seconds for that fresh-from-the-oven taste.

Nutrition

QR code

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