This cookie recipe is for sure a frequent addition to our sweet treats we make at home. We found some recipes like this one a while ago and have since tweaked it to the way we like them (extra chocolate chips being one thing(; ) We love our cookies to be ooey, gooey & overloaded with chocolate chips and also salt to balance it all out, and this recipe is just that. If you haven’t ever had crumbl cookies, they are jumbo cookies that are in all different flavors, but they are thick and chewy and so yummy! I wanted to have a recipe that was just like them in size and thickness but then top it cause everything is better homemade. So I hope you like this cookie recipe as much as we have. Also if you love them and want to see other crumbl cookie flavors on here just let me know!
Recipe:
3 cups flour (unbleached all purpose
1 teaspoon baking soda
2 teaspoon cornstarch
1.5 teaspoon salt
1 cup unsalted butter (2 sticks, room temperature)
1 1/4 cup brown sugar (packed)
1/2 cup granulated sugar
2 eggs (room temperature)
1 heaping Tablespoon vanilla
3-4 cups semi sweet chocolate chips (or your favorite kind instead)
Directions:
- Preheat oven to 375 F.
- Start by mixing your dry ingredients in a bowl, stir until well combined and set aside (flour, baking soda, cornstarch, salt).
- In a kitchen aid (preferred) or using a hand mixer, start by adding the butter (Softened; it can be pretty melted, but cool it first), and mix it on medium until it’s light & fluffy which will be about 1-2 minutes.
- Add in both of your sugars. Mix until light & smooth; about 3-4 minutes (scraping down the sides half way through) Then add your room temperature eggs in and mix for about 2 minutes, adding in your vanilla around the last 30 seconds.
- Scrape down sides again, turn back on and slowly add in dry ingredients while it’s mixing, a little at a time. Lastly, adding in your chocolate chips, only stir to combine, do not over mix.
- Get your cookie sheet preferably with parchment paper (I usually use two so I can always have the next batch ready), grab a heaping 1/3-1/2 cup of cookie dough and roll it up, then once you have a ball rip it in half-place one half of the ripped end on the cookie sheet, then the other jagged ripped half stacked on top facing up (you can push it on to the other one just a little bit to make sure it stays while baking).
- Make sure they have enough space to bake and spread out, should be able to make about 6 cookies per batch (This recipe will make about 12-15 big cookies). Bake at 375 F for 10-12 minutes, then remove from oven, and let cool on a wire rack or cool surface.
- Enjoy!
Notes:
You can also totally use this recipe to make regular sized cookies just change baking time to 9-11 minutes, and grab about 1/4 cup of dough instead (you can still follow the same stacking method if you want thicker cookies) – smaller cookies you will get about 24-30.
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