Crumbl Copycat Chocolate Chip Cookies
Equipment
Ingredients
Ingredients
unsalted butter (room temperature)
225 g
granulated sugar
200 g
light brown sugar
220 g
large eggs (room temperature)
2 piece
vanilla extract
10 ml
all-purpose flour
400 g
baking soda
5 g
salt
5 g
semi-sweet chocolate chips
300 g
Instructions
Prepare ingredients and preheat oven
Bring butter and eggs to room temperature. Preheat oven to 190°C and line baking sheets with parchment paper.
Cream butter and sugars
Beat softened butter with granulated and brown sugars until light and fluffy.
Add eggs and vanilla
Mix in eggs one at a time, then add vanilla extract until combined.
Add dry ingredients
Gradually mix in flour, baking soda, and salt until just combined.
Fold in chocolate chips
Gently fold chocolate chips into the cookie dough.
Portion cookie dough
Scoop large balls of dough onto prepared baking sheets, spacing them 5 cm apart.
Chill cookie dough
Refrigerate the portioned cookies for 20 minutes to prevent spreading.
Bake cookies
Bake for 9-11 minutes until edges are golden but centers still look slightly underdone.
Cool cookies
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Original recipe
Storage
Store in airtight container. Frozen cookies can be baked directly from frozen, adding 1-2 extra minutes.
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