Description
Make Crumbl Cookies at home! Easy copycat recipes for Milk Chocolate Chip, Chilled Sugar Cookie, and more. Bake soft, chewy cookies like a pro!
Ingredients
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1 cup unsalted butter, softened
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1 cup granulated sugar
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1 cup brown sugar, packed
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2 large eggs, room temperature
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1 tablespoon vanilla extract
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3 cups all-purpose flour
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1 tablespoon cornstarch
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1 teaspoon baking soda
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1/2 teaspoon baking powder
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1/2 teaspoon salt
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2 cups high-quality milk chocolate chips
Instructions
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Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy (about 2-3 minutes).
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Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
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Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chocolate chips.
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Chill the Dough: Cover the dough and refrigerate for at least 1-2 hours (or overnight).
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Preheat and Prep: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
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Shape the Dough: Scoop 3-4 tablespoons of dough per cookie and shape into tall cylinders. Place them 2-3 inches apart on the baking sheet.
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Bake: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
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Cool: Let the cookies cool on the baking sheet for 2-3 minutes, then transfer to a cooling rack.
Notes
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Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
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Customization: Swap milk chocolate chips for dark or white chocolate chips, or add nuts for extra crunch.
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Dietary Adjustments: For gluten-free cookies, use a 1:1 gluten-free flour blend. For vegan cookies, use vegan butter, egg substitutes, and dairy-free chocolate chips.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 20g
- Fat: 10g
- Protein: 2-3g