Crumbl copycat - Milk Chocolate Chip Cookies from Cooking with Karli

Milk Chocolate Chip Cookies (Crumbl copycat) - made dough July 20, 2021 from Cooking with Karli

I'm back with another Crumbl copycat because, hi, big milk chocolate chip cookies and any excuse to try one. After I mixed the cookie dough, it was a bit soft so I was concerned it would spread thin, even if I baked it from frozen dough. Fortunately, that wasn't the case. It did spread but not "thin". It wasn't as thick as some of my other chocolate chip cookie recipes but still was a respectable thickness.

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The flavor was also delicious. Having now had a genuine Crumbl cookie, I'm not sure this would be a close copycat but I've discovered, after trying multiple copycat recipes, how extremely difficult it is to create a copycat, not just with the "right" ingredients in the "right" amounts but also the "how" of making the dough as well as the oven and the baking of it. 

All of my cookies bake with crisp edges and chewy middles. That's just how they turn out from my oven. Crumbl's cookies have a more consistent texture throughout the whole cookie. One isn't better or worse than the other; the genuine and the copycats have all been pretty fantastic and so is this one.

In fact, *cough*, the eagle-eyed among you might notice I'm actually showing two different cookies. That's right. I enjoyed the first taste test cookie so much, I baked a second one on a different day to have it again. And that's about the highest compliment I can pay a cookie recipe.

Inside shot of the first cookie while it was still warm so it looks like "raw" dough

Inside of the second cookie after it's completely cool and set - not so raw after all

3 cups all-purpose flour

3/4 teaspoon baking soda

3/4 teaspoon salt

1 cup butter

1 cup brown sugar, packed

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

2 1/2 cups large milk chocolate chips or chunks plus more for outside of baked cookies

1. In a medium bowl, whisk together flour, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until well combined and fluffy, 2-3 minutes.
3. Add eggs, one at a time, and vanilla, mixing briefly after each addition.
4. Add dry ingredients in 2 additions, mixing until just combined, after each addition. Fold in chocolate chips.
5. Portion dough into large (4 to 6 ounces) balls and flatten slightly into thick discs. Cover and chill or freeze for several hours or overnight.
6. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper. Evenly space dough balls (you can fit 5 to a sheet) and bake 15-17 minutes or until edges are set and middles are just barely past the "raw" stage. Remove from oven. If desired, immediately press reserved chocolate chips into hot cookies (use as many as you like). Cool for several minutes on baking sheets then transfer to wire racks to cool completely.