Copycat Snacks: Chocolate Chip Crumbl Cookies

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A little while ago, a Crumbl Cookies opened up near me. I’ve tried it a few times, and they’re pretty decent, if expensive for what they are. For anyone who doesn’t have one nearby, they’re a store selling gourmet cookies individually, with the gimmick of a rotating selection of flavors that change each week to keep you coming back.

Well, I know some of their flavors stick around, like the ever-popular chocolate chip cookies. I decided, rather than go spend a bunch of money on some cookies, why not see if I can make them myself?

Crumbl Cookies have a few specific characteristics I was aiming for. First, they’re not super complex. After all, they’re made with relatively basic pre-packaged ingredients and produced in bulk, so they can’t be too tricky to make. Second, they’re very soft. The name comes from the almost cake-like crumb they usually have. Third, they’re quite rich for their size. I often only eat half of one of their cookies at a time. So, I set out to make my own.

I’d say they turned out pretty close! The secret key ingredient here is corn starch; it makes the flour behave a bit more like cake flour, but not quite. I didn’t get the shape quite right, but the taste is accurate enough it really doesn’t matter.

If you’re used to really fancy brown butter chocolate chip cookies or cookies with a bunch of mix-ins and other gimmicks, these will probably be a bit bland for you. On the other hand, if you’re a fan of Crumbl, this just might do the trick and save you some money.

Copycat Snacks: Chocolate Chip Crumbl Cookies

A simple chocolate chip cookie recipe made to mimic the richness and flavor of the classic from Crumbl Cookies
Servings 15 Cookies
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Tim 30 minutes
Total Time 57 minutes

Equipment

  • Stand Mixer
  • Baking Sheets
  • Silicone Baking Mats
  • Rubber Spatula
  • Whisk
  • Mixing Bowl
  • Cooling Rack

Ingredients

  • 3 Cups All-Purpose Flour
  • 2 Cups Chocolate Chips
  • 1 Cup Butter Softened
  • 1 Cup Brown Sugar
  • ½ Cup White Sugar
  • 2 Eggs
  • 1 Tbsp Vanilla Extract
  • 1 Tbsp Corn Starch
  • 1 Tsp Baking Soda

Instructions

  • Preheat your oven to 375°F. Line your baking sheets with baking mats.
  • In a mixing bowl, whisk together the flour, corn starch, and baking soda.
  • In your mixer, beat together the butter and sugars.
  • Add in the eggs and vanilla, further mixing.
  • Add the flour mixture a bit at a time until it just starts to come together. Don't worry about over-mixing; mixing more will make it more cake-like.
  • Fold in the chocolate chips.
  • Divide the cookie dough into ⅓ cup balls, flatten to about an inch thick, and arrange on your baking sheet.
  • Bake for about 12 minutes. They'll look a bit under-done, but they'll be fine once the tops are just starting to brown.
  • Let rest for 10 minutes, then move to a cooling rack to finish cooling.
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: Chocolate, Cookies

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