Crumbl Copycat Chocolate Chip Cookies from The Fresh Cooky

Crumbl copycat Chocolate Chip Cookies - made December 30, 2022 from The Fresh Cooky

1 cup butter, room temperature

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

2 teaspoons cornstarch

1 teaspoon baking soda

1 1/4 teaspoons salt

2-3 cups milk chocolate chips

1. Preheat oven to 375 degrees F. Line baking sheets with parchment paper.
2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter until light and fluffy, about 1 minute. Add brown sugar and granulated sugar and beat until well combined, creamy and smooth, 3-5 minutes.
3. Add eggs, one at a time, beating on medium speed until combined. Add vanilla and beat to combine. Scrape down bottom and sides of bowl to keep mixture even textured.
4. In a medium bowl, combine flour, baking soda, cornstarch and salt, whisking to combine. Add flour mixture to butter mixture in two additions, mixing on low speed after each addition until just combined. Do not overbeat. Mix in chocolate chips.
5. Portion dough into 4-ounce measurements, roll into a tall ball, then flatten each ball slightly to thick discs. Evenly space 2-3 inches apart on prepared baking sheets. (If your dough is too soft, chill for 20-30 minutes and do not preheat oven until dough balls are chilled.)
6. Bake for 10-12 minutes or until edges are barely set. Remove from oven and let rest on baking sheets for 10 minutes. Transfer to wire rack to cool completely.

Another amazing chocolate chip cookie recipe. At this point, I'm not even trying to replicate Crumbl's milk chocolate chip. I just like a good chocolate chip cookie and of course, with milk chocolate. Sorry, semisweet lovers, I'm Team Milk Chocolate.

My favorite way to make chocolate chip cookies is to use Trader Joe's Pound Plus milk chocolate, chopped into chunks, the smaller pieces mixed into the cookie dough before baking and the larger chunks pressed gently into the cookies as soon as they come out of the oven. Let them cool for 10 minutes on the baking sheet then eat. Or gobble. I won’t judge. 

By then, the edges will have crisped up slightly and the middle is still gooey and the chocolate chunks are melty.

These baked up nice and thick. I made the test cookie Crumbl-size but the rest of the dough as normal-size so I could get more cookies out of this recipe. 

The inside picture below looks slightly raw because I took the picture while the cookie was still warm but when it cooled, it cooled to the perfect texture of a thick, chewy chocolate chip cookie.