Crumbl Copycat: Milk Chocolate Chip Cookies by Lifestyle of a Foodie

Crumbl Copycat: Milk Chocolate Chip Cookies - made August 22, 2021 from Lifestyle of a Foodie

3/4 cup (1 1/2 sticks) butter, cold

1/4 cup shortening

1 cup brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon vanilla extract

3 cups all-purpose flour

1/3 cup cornstarch

3/4 teaspoon baking soda

1/2 teaspoon salt

1 1/4 cups milk chocolate chips

1. In the mixing bowl of a stand mixer fitted with the paddle attachment, cream together butter, granulated sugar and brown sugar until creamy. Add shortening and beat until combined and fluffy.
2. Add eggs, one at a time, and vanilla extract, mixing briefly after each addition.
3. In a separate bowl, whisk together flour, cornstarch, baking soda and salt. Add in two additions to the butter mixture, mixing until just combined after each addition. Fold in chocolate chips.
4. Portion dough into golf-ball-size dough balls, flatten slightly into thick discs. Cover and chill or freeze for several hours or overnight. 
5. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space dough discs. Bake for 12-15 minutes or until edges are set and middles are just barely past the raw stage. Remove from oven and let cool for several minutes on the baking sheets then transfer cookies to wire rack to cool completely.

Smaller version with semisweet chocolate chips

I'm still trying out copycat recipes for Crumbl cookies. Because that's how obsessions work.

Similar to my Levain Bakery copycat recipe forays, the copycats make great cookies but they're not quite like the real thing. But that's okay because who am I to turn up my nose at a great cookie recipe, whether they're like the real thing or not?

If I've learned anything from trying out so many copycat recipes, so many things affect the final product that it isn't just about having the right ingredients in the right proportions. It's also how you make it and how your oven bakes them. My oven doesn't bake the cookies evenly throughout. No matter the recipe, my cookies always have browned edges. Which isn't a bad thing but the Crumbl cookie of my memory has a more even texture throughout, not a particular browning of the edges.

Taste test cookie with milk chocolate chips

So I will default to, "good cookie, not quite like Crumbl's but that's okay". Plus, let's be honest, it's been several months now since I've had the authentic Crumbl milk chocolate chip cookie so my taste bud memory isn't quite so fresh. I'm just going to have to have another authentic Crumbl again before I can make a real assessment of any copycats.