This is a fabulous recipe!! Have you tried crumbl cookies? I think you will love this crumbl copycat! Hubby and Kids ALL devoured them! It is meant to be made with all milk chocolate chips but we found that a tad too sweet. A combo of milk and dark was perfect for us. This is very similar to another recipe, Bakery Chocolate Chip Cookies that I have made and loved but this one uses 1 T. of corn starch and bakes at a higher temp! I always like the final product on cookies with higher temps. These come out nice and thick with crunchy edges and soft centers. I hope you love both versions as much as we did! You may also love Crumbl Copycat Swig Cookies or Campfire Deep Dish Cookies.
You may need:
Cooling Rack
Ghirardelli Chips
Crumbl Copy Cat Chocolate Chip Cookies
Ingredients
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 T. cornstarch
- 2 sticks salted butter room temp
- ½ cup sugar
- 1 ¼ cups light brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups chocolate chips I like a mix of milk and dark
Instructions
- Preheat oven to 375ºF. Line baking sheets with parchment paper.
- Beat butter and sugars creamy.
- Add eggs and vanilla.
- Stir in dry ingredients.
- Fold in chips.
- Scoop dough by 4.2 ounce mounds (Can pull apart and turn sides up repressing together for craggly tops)
- Bake 15 mins. (That was my oven, but check yours at 11-12 mins)
- Remove and top with a few extra chips.
Adapted from Cookies and Cups
