Chocolate Chip Crumble Recipes

CRUMBL CHOCOLATE CHIP COOKIE COPYCAT RECIPE

Steps:

• Preheat oven to 400 degrees. In a large mixing bowl, cream together butter, brown sugar, and sugar for at least 4 minutes, scraping down the sides of the bowl often.
• Add eggs and vanilla and mix for 1 minute longer.
• Stir in cake flour, all-purpose flour, cornstarch, baking soda, and salt just until mixed. Fold in milk chocolate chips.
• If you have a digital scale, weigh each ball of dough to be between 5-6 ounces. Once you decide on a weight, keep it consistent to the cookies bake evenly. Place on parchment paper lined baking sheet. Light colored baking sheets work best. Dark colored baking sheets hold too much heat and can burn the bottoms of the cookies.
• Bake for 9-12 minutes, watching carefully. Let sit for at least 10 minutes to allow the center of the cookie to set up.

CHOCOLATE CHIP CRUMBLE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust.
• Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.

CRUMBL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
• Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
• Add the egg and vanilla, beat on medium speed for 1 minute.
• Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
• Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
• Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
• Store cookies in an airtight container. See note #3

COPYCAT CHOCOLATE CHIP CRUMBL COOKIE

Steps:

• Prepare a cookie sheet with a piece of parchment paper.
• In a separate bowl, combine the flour, baking soda, baking powder, and salt.
• In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth. I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
• Add both sugars and cream together on medium speed until pale and fluffy. About 3-5 minutes.
• Add the egg and mix until fully incorporated. Add the vanilla.
• Gradually add the flour mixture and mix until just combined.
• Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)
• Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
• Place 4 dough balls onto a cookie sheet, evenly spaced. Gently press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
• (optional) Add a few chocolate chips on top to get pinterest-worthy cookies.
• Preheat your oven to 375°F
• Chill the dough in the refrigerator for 30 minutes or overnight.
• Bake in a 375°F oven on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
• Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
• Pro-Tip: I like to warm these cookies up in the microwave and eat them warm for that gooey-chocolate experience!

CHOCOLATE CHIP CRUMB CAKE (LIGHT)

Steps:

• Preheat oven to 350°F Spray a 9-inch Bundt pan with cooking spray.
• In a large bowl, beat together ricotta, oil, and sugar, mixing well. Add eggs and vanilla; mix well.
• In another bowl, combine flour, baking powder, and baking soda; add to ricotta mixture in batches, alternating with the yogurt, mixing just until incorporated. Stir in chocolate chips. Pour half the batter into prepared pan.
• To make filling: In a small bowl, combine brown sugar, cocoa, and cinnamon. Sprinkle half over the batter in the pan. Add remaining batter and top with remaining filling.
• Place pan in the centre of the oven and bake for 35 to 40 minutes, or until a tester inserted in the centre comes out dry.
• Let the pan cool on a wire rack. After cake has cooled, sprinkle with icing sugar, if desired.
• Tips:A 9-inch springform pan can be used instead of a Bundt pan; check the cake at 30 to 40 minutes to see if it needs to bake a few minutes longer.

CHOCOLATE CHIP CRUMB CAKE

Steps:

• Combine the dry ingredients (excluding chocolate) for the cake together in a medium bowl Combine the wet ingredients for the cake in a large bowl, stir.
• Mix the dry ingredientsinto the wet ingredients.
• Fold in the chocolate chips.
• Spread into a greased 9x13 pan.
• Mix topping ingredients together and sprinkle on top of cake.
• Bake at 350F 45-50 minutes.

CLASSIC CHOCOLATE CHIP CRUMB CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 9-inch square baking pan with nonstick cooking spray and line it with parchment.
• For the crumb topping: Combine the melted butter, brown sugar, vanilla, salt and cinnamon in a medium bowl. Stir in the all-purpose flour just until the mixture is crumbly (some dryer bits may remain--that's OK). Toss the mini chocolate chips with the crumb topping and set aside.
• For the cake: Combine the eggs, buttermilk, oil and vanilla in a liquid measuring cup and whisk to break up the eggs. Set aside.
• Combine the cake flour, granulated sugar, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment and whisk by hand or mix on low speed until combined, about 30 seconds.
• With the mixer running on low speed, add the cubed butter and mix until all of the butter is incorporated into the dry ingredients and the mixture resembles breadcrumbs. With the mixer still running on low speed, add the egg mixture and mix until moistened. Stop and scrape the bowl and paddle, then mix on medium-high speed for 30 seconds.
• Pour the batter into the prepared pan and sprinkle 2 tablespoons of the mini chocolate chips over the top. Scatter the crumb topping mixture evenly over the cake batter, then scatter the remaining 1 tablespoon of the chips over top.
• Place the baking pan on a rimmed baking sheet to prevent over-browning. Bake until a toothpick inserted in the center of the cake comes out with a few moist crumbs, 43 to 46 minutes. An easy way to test crumb cake is to nudge some of the crumbs away with the toothpick then insert the toothpick into the cake below. Let cool in the pan until barely warm before slicing.

CHOCOLATE CRUMBLE BARS

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil; spray foil with cooking spray.
• In medium bowl, mix cookie crumbs and melted butter. Press mixture in bottom of pan. Bake 10 minutes.
• Sprinkle chopped candy, white chocolate, pecans, coconut and chocolate chips over partially baked crust. In small bowl, mix egg and condensed milk. Pour over ingredients on crust.
• Bake 30 to 35 minutes. Cool completely in pan on cooling rack. Cut into 6 rows by 5 rows.

CHOCOLATE CHOCOLATE CHIP COOKIES I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In large bowl, beat butter, sugar, eggs, and vanilla until light and fluffy. Combine the flour, cocoa, baking soda, and salt; stir into the butter mixture until well blended. Mix in the chocolate chips and walnuts. Drop by rounded teaspoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven, or just until set. Cool slightly on the cookie sheets before transferring to wire racks to cool completely.