Enjoy thick, chewy cookies with this Ultimate Copycat Crumbl Chocolate Chip Cookies recipe. These homemade treats are inspired by Crumbl’s famous cookies, featuring a perfect balance of soft centers and crispy edges. Ideal for satisfying your sweet tooth, this recipe is simple yet delivers a bakery-quality cookie experience right in your kitchen.
Ingredients:
1 cup cold butter, cubed
1 ¼ cups light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
2 cups semi-sweet chocolate chips
Directions:
Preheat the Oven:
Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper to ensure your cookies don’t stick and to make cleanup easier.
Cream Butter and Sugars:
In a large bowl, use a hand mixer to cream together the cold cubed butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This step is crucial for achieving that perfect cookie texture.
Add Eggs and Vanilla:
Add the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for a touch of sweetness and depth of flavor.
Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add these dry ingredients to the creamed butter mixture, mixing just until combined. Be careful not to overmix, as this can affect the cookie’s texture. Fold in the semi-sweet chocolate chips.
Shape and Bake:
Scoop the dough into large balls, about ¼ cup each, and place them on the prepared baking sheet. Leave ample space between each cookie to allow for spreading. Bake for 9-11 minutes, or until the edges are golden and the centers are just set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Warm and Gooey: For the best experience, serve the cookies warm right out of the oven. You can reheat them in the microwave for about 10-15 seconds to get that just-baked gooey texture.
Pairing: These cookies are perfect on their own, but they can also be enjoyed with a glass of milk, a cup of coffee, or even a scoop of vanilla ice cream for a delightful dessert.
Presentation: If you’re serving these cookies at a gathering or as a treat for guests, arrange them on a decorative platter or cookie jar to make them look extra inviting.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature. They will stay fresh for up to 5 days.
Freezing: To keep cookies fresh for longer, freeze them. Place the cookies in a single layer on a baking sheet and freeze until solid. Then transfer them to an airtight container or freezer bag and store them in the freezer for up to 3 months. When ready to enjoy, thaw them at room temperature or microwave them for a few seconds.
Preventing Hardening: To prevent cookies from getting too hard, you can add a slice of bread to the container with the cookies. The bread helps to keep the cookies soft by absorbing excess moisture.
Reviving Softness: If your cookies have become a bit too soft or chewy after storage, you can refresh them by baking at 350°F (175°C) for 2-3 minutes to restore some of their original texture.
Related Recipes:
- Crumbl Cookie Recipe Copycat
- Ultimate Fudgy Chewy Chocolate Brownies Recipe
- Baked Sticky Rhubarb Pudding
FAQs:
Can I use salted butter instead of unsalted butter?
Yes, you can use salted butter, but you should reduce the amount of added salt in the recipe to ½ teaspoon. This helps to balance the flavor and prevent the cookies from becoming too salty.
How do I know when the cookies are done baking?
The cookies are done when the edges are golden brown, and the centers are just set. They will continue to cook slightly from residual heat after being removed from the oven. For best results, keep an eye on them during the final minutes of baking to avoid overcooking.
Can I make the cookie dough ahead of time?
Absolutely! You can prepare the cookie dough up to 3 days in advance. Store the dough in an airtight container in the refrigerator. When ready to bake, scoop and bake the cookies as directed. Alternatively, you can freeze the dough in balls and bake directly from frozen, adding a couple of extra minutes to the baking time.
What should I do if my cookie dough is too sticky?
If the cookie dough is too sticky to handle, you can refrigerate it for about 30 minutes to firm it up. This makes it easier to scoop and shape the cookies. Additionally, if the dough is still too sticky after chilling, you can add a little more flour, a tablespoon at a time, until the desired consistency is achieved.
Conclusion:
These Ultimate Copycat Crumbl Chocolate Chip Cookies are sure to be a hit at any gathering or a delightful treat for yourself. Enjoy the rich chocolatey goodness and that perfect chewy texture with every bite!
📖 Recipe:
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Ultimate Copycat Crumbl Chocolate Chip Cookies
- Total Time: 26 minutes
- Yield: 12 large cookies
- Diet: Vegetarian
Description
If you’re a fan of the popular Crumbl cookies, you’re going to love this homemade version! These Ultimate Copycat Crumbl Chocolate Chip Cookies are thick, chewy, and irresistibly delicious—just like the ones you get from the store. With a perfect balance of soft centers and crispy edges, these cookies will satisfy any sweet tooth craving. Let’s dive into how you can recreate this classic treat right in your kitchen.
Ingredients
1 cup cold butter, cubed
1 ¼ cups light brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
2 cups semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 410°F (210°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, cream together the cold cubed butter, brown sugar, and granulated sugar until light and fluffy.
- Add Eggs and Vanilla: Add the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the creamed mixture, mixing until just combined. Fold in the chocolate chips.
- Shape and Bake: Scoop dough into large balls (about ¼ cup each) and place on the prepared baking sheet, leaving ample space between each cookie. Bake for 9-11 minutes, or until the edges are golden and the centers are just set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For best results, use cold butter to achieve a thick and chewy texture.
Store cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Reheat cookies in the microwave for 10-15 seconds to enjoy them warm and gooey.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 large cookies
- Calories: 320 kcal per cookie
