Directions: |
Directions:Making the dough-
Prepare a cookie sheet with a piece of parchment paper.
In a separate bowl, combine the flour, baking soda, baking powder, and salt.
In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth.
Add both sugars and cream together on medium speed until pale and fluffy. (About 3-5 minutes.)
Add the egg and mix until fully incorporated. Add the vanilla.
Gradually add the flour mixture and mix until just combined.
Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)
Forming and baking the cookies-
Scoop and measure the dough into 5 ounce balls.(Or about the size of a tennis ball.)
Place 4 dough balls onto a cookie sheet, evenly spaced. Gently press them down slightly. (This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.)
(optional) Add a few chocolate chips on top to get Pinterest-worthy cookies.
Baking-
Preheat your oven to 375°F
Chill the dough in the refrigerator for 30 minutes or overnight.
Bake in a 375°F oven on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week. |
Personal
Notes: |
Personal
Notes: Pro-Tip: I like to warm these cookies up in the microwave and eat them warm for that gooey-chocolate experience!
If your batter is WAY too thick and crumbly and doesn't form into balls, you can add a "little" bit of egg. Not all eggs weigh the same, but a typical large egg in the US weighs about 1.6 ounces.
To get results as close as the cookies from Crumbl it is important to follow the chilling and baking instructions.
It is important to not crowd the pan, these are large cookies and will bake into each other. When too many cookies are on the pan they don't bake as evenly and can spread more than they do with more space. More space around the cookie allows more even air flow and makes a prettier cookie.
|
This recipe for Copycat Chocolate Chip Crumbl Cookie is from