Copycat Crumbl Chocolate Chip Cookies
The Cooking Mawma's Copycat Crumbl Chocolate Chip Cookies - thick, chewy, bakery-style cookies loaded with semi sweet chocolate chips and topped with flaky salt.
Servings: 12 large cookies
Ingredients
- 16 tbsp butter salted, room temperature
- 1 1/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs room temperature
- 1 tbsp vanilla extract
- 3 cups 360 grams all purpose flour
- 2 tsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 2.5 cups semi sweet chocolate chips plus more for topping
- Flaky salt for topping
Instructions
- Preheat oven to 375°F and line cookie sheets with parchment paper. Set aside.
- In a stand mixer or with a hand mixer, beat softened butter until light and fluffy, about 1 minute. Add both sugars and continue beating until creamy and smooth, about 3-5 minutes.
- On medium speed, add eggs one at a time. Then mix in vanilla extract.
- In a separate bowl, combine the dry ingredients: flour, baking soda, cornstarch, and salt. Whisk well to combine. On low speed, add dry flour mixture to wet ingredients, a bit at a time. Mix just until combined and there are no more visible streaks of flour. Do not overmix!
- Fold in chocolate chips.
- Scoop dough into large cookie sizes (117 grams each). Rip in half and put one side down and the jagged ripped side on top (this prevents cookies from spreading). If dough is warm, put in the refrigerator for 30 minutes to chill before baking.
- Bake on the middle rack for 10-12 minutes. Repeat with other cookie sheets. Sprinkle flaky salt on top and more chocolate chips. Enjoy!
Nutrition
Calories: 600kcal | Carbohydrates: 75g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 428mg | Potassium: 294mg | Fiber: 4g | Sugar: 45g | Vitamin A: 530IU | Calcium: 56mg | Iron: 4mg