Crumbly Chocolate Chip Cookies 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.

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

CRUMBLY CHOCOLATE CHIP COOKIES

Steps:

• Mix in order given.
• Make cookie-sized balls and distribute on a cookie sheet.
• Flatten with a fork, dipping in water between impressions. Aim for a checkerboard on top of each cookie.
• Bake on cookie sheet at 350 degrees until brown.

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!

THE BEST CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Whisk the flour, salt and baking soda in a medium bowl until completely combined. Beat the butter, oil, granulated sugar and brown sugar in the bowl of a stand mixer with the paddle attachment (or a large bowl if using a hand mixer) on medium-high speed until creamy, about 5 minutes. The mixture will look broken but that's ok. Beat in 1 teaspoon water and the vanilla until smooth. Reduce the speed to low and beat in the eggs one at a time until incorporated. Beat in the dry ingredients until just combined. Fold in 1 1/2 cups chocolate chips. Reserve the rest.
• Drop heaping tablespoons of the dough onto the prepared baking sheets about 2 inches apart. Lightly press about 3 of the remaining chocolate chips into each cookie.
• Bake the cookies until they are a deep golden brown, rotating the pans halfway through, 12 to 15 minutes. Let the cookies cool on the baking sheets for 10 minutes. Then transfer them to a wire rack to cool completely. Repeat with any remaining dough.

EXTRA-CRISPY CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 300 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both with an electric mixer sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden, flat and crunchy, 24 to 28 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.

BEST CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans.
• Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

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.