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Crumbl Chocolate Chip Cookie Recipe
bakewitheva

Crumbl Chocolate Chip Cookie Recipe

Crumbl Chocolate Chip Cookie Recipe made with All-purpose flour, Cornstarch, Baking powder and baking soda, Salt, Unsalted butter, Brown sugar, Granulated sugar, Egg, Vanilla extract, and Guittard chocolate chips. Soft, thick, and perfectly sweet bakery-style cookies.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 Cookies
Course: Dessert
Calories: 752
Ingredients Equipment Method Notes

Ingredients
  

  • 2 1/4 cups all purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 3/4 cups unsalted butter - at room temperature
  • 3/4 cup brown sugar - packed
  • 1/2 cup granulated sugar
  • 1 large egg - at room temperature
  • 2 teaspoons vanilla extract
  • 1 1/4 cups Guittard baking chips

Equipment

  • Stand mixer or hand mixer
  • Medium mixing bowl
  • Spatula
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Kitchen scale
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt. 
  3. Cream the butter, brown sugar, and granulated sugar together on medium speed using the paddle attachment for 2–3 minutes, stopping to scrape down the sides of the bowl as needed, until the mixture is light and fluffy.
  4. Add the egg and vanilla, beat on medium speed for 1 minute. 
  5. Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips. 
  6. Using a ½-cup measuring cup, scoop the dough into equal portions, shaping each into a ball. For accuracy, you can use a kitchen scale—each dough ball should weigh about 5 to 5.5 ounces. Place the dough balls on the prepared baking sheet, leaving plenty of space between them. It’s best to bake only two cookies per tray to allow room for spreading.
  7. Bake the cookies for 9–12 minutes, until the tops are lightly golden and just set. Remove the baking sheet from the oven—if any cookies have uneven edges, use a large round biscuit or cookie cutter to gently swirl around each cookie (like a hula hoop motion) to reshape them into perfect circles without cutting. Let the cookies rest on the baking sheet for 10 minutes; they’ll continue to bake and set as they cool. After that, transfer them to a wire rack and allow them to cool for at least another 10 minutes before enjoying. The cookies need this time to firm up properly.
  8. Store cookies in an airtight container. See note #3

Notes

Notes

Tip: make sure your oven is heated to 375°F. I have an oven thermometer in my oven to make sure it’s heated properly. 
 
Tip #2: If your cookies have baked the full 10 minutes and they appear VERY under baked, keep them in until they are lightly golden in color and the top has set. 
 
After you remove them from the oven it’s important the cookies stay on the baking sheet for the 10 minutes. The cookies will continue to set up while on the tray. 
 
Store in an airtight container at room temperature for 3-4 days.