Every now and then a warm gooey chocolate chip cookies just sounds so good.
Especially when the weather turns a little chillier.
Oh, who am I kidding, they always sound good!
I just discovered Crumbl cookies and wanted to try my hand at making my own.
These turned out so good and I feel like they are fail proof because they turned out on my first go around!
I like to make double batches of cookies so I can freeze half.
It is always handy when company stops by unexpectedly, or you need to grab a dessert to bring to a potluck.
These freeze really well, and taste amazing after microwaving them for a few seconds with a cold glass of milk.
I have read many different recipes where people have made these cookies, and most say to use Guittard milk chocolate chips.
I did not have those on hand, but I think they turned out amazing with the milk chocolate chips I had.
Keep reading to get the recipe below!
I tried a couple different recipes for these cookies but found the one I am including to be my favorite.
I think it is the combination of cake flour and all purpose flour, Â and baking them for just the right amount of time.
You also want to let them sit on the baking sheet for a full 10 minutes after pulling them out of the oven.
And if you love this recipe as much as I do, I would appreciate you pinning any of these images to your recipe board!
Now, let’s get to the yummy recipe.
You are guaranteed to love these soft chewy copycat Crumbl chocolate chip cookies!
Here is what you will need to make these:
- Butter
- Brown sugar
- White sugar
- Eggs
- Vanilla
- Cake flour
- All-purpose flour
- Baking soda
- Salt
- Milk chocolate chips
copycat Crumbl chocolate chip cookies
Yield: 12
Ingredients
- 1 cup cold butter, cut into small pieces
- 1 1/4 cups brown sugar
- 1/2 cup white sugar
- 2 eggs
- 2 teaspoons vanilla
- 1 1/2 cups cake flour
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups milk chocolate chips
Instructions
- Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
- In a large bowl, beat the butter and sugars on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
- Add eggs and vanilla and beat for 1 minute more.
- Mix in flours, baking soda and salt. Stir in chocolate chips.
- Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
- Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.