If you’re a fan of Crumbl Cookies, this copycat recipe will help you recreate those deliciously thick, chewy cookies right at home. With rich chocolate chips and a soft, buttery texture, these cookies are a must-try!
Ingredients:
- 1 cup cold butter, cubed
- 1 1/4 cups light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 2 cups semi-sweet chocolate chips
Directions:
- Preheat Oven: Preheat your oven to 410°F (210°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large mixing bowl, cream together the cold, cubed butter and both sugars until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt.
- Mix Together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add Chocolate Chips: Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
- Form Cookies: Form the dough into large balls (about 1/4 cup of dough each) and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 9-11 minutes, or until the edges are golden brown but the centers are still slightly soft.
- Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving:
- Prep Time: 15 minutes
- Cooking Time: 11 minutes
- Total Time: 26 minutes
- Servings: 12
Variations:
- Mix-Ins: Add chopped nuts, white chocolate chips, or toffee bits for extra texture and flavor.
- Different Flavors: Substitute the vanilla extract with almond or peppermint extract for a unique twist.
- Stuffed Cookies: Place a small piece of caramel or a spoonful of Nutella inside the dough balls before baking for a gooey surprise.
Storage:
- Refrigeration: Store leftover cookies in an airtight container at room temperature for up to 3 days. They can also be stored in the refrigerator for up to a week.
- Freezing: The dough can be frozen in balls and baked straight from the freezer. Store frozen dough balls in an airtight container or zip-top bag for up to 3 months. Add a minute or two to the baking time when baking from frozen.
FAQs:
Q: Can I use salted butter instead of unsalted?
A: Yes, you can use salted butter, but reduce the added kosher salt to 1/4 teaspoon to balance the flavor.
Q: Why is the butter used cold?
A: Cold butter helps the cookies keep their thick, chewy texture and prevents them from spreading too much during baking.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking. This can also help enhance the flavors.
Q: Can I make smaller cookies?
A: Yes, you can make smaller cookies by using less dough per cookie. Just be sure to adjust the baking time accordingly, reducing it by a few minutes.
This Crumbl Cookie Recipe Copycat is perfect for satisfying your sweet tooth with a homemade version of the popular bakery cookies. Enjoy these thick, gooey cookies fresh from the oven!