COPYCAT CHOCOLATE CHIP CRUMBL COOKIE
Looking for a true copycat Crumbl cookie recipe? Big dense and chewy milk chocolate chip cookies with that signature craggily look on top. Put them in that cute little pink box and you'll hardly be able to tell the difference!
Provided by Elizabeth Marek
Categories Dessert
Time 51m
Number Of Ingredients 10
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!
Nutrition Facts : ServingSize 1 cookie, Calories 547 kcal, Carbohydrate 86 g, Protein 5 g, Fat 21 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 62 mg, Sodium 409 mg, Fiber 1 g, Sugar 54 g, UnsaturatedFat 4 g
CRUMBLY CHOCOLATE CHIP COOKIES
This is a favorite from my childhood from Grandma. The recipe is at least 50 years old. These have a very different texture from most of the chocolate chip cookies that I run into elsewhere.
Provided by JWynia
Categories Drop Cookies
Time 25m
Yield 24-36 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 343.6, Fat 20.9, SaturatedFat 5.1, Cholesterol 7.8, Sodium 156.8, Carbohydrate 38.4, Fiber 1.1, Sugar 22.4, Protein 2.7
CHOCOLATE CHIP CRUMBLE
Great when you want chocolate chip cookies but don't have all the ingredients or the prep time! Awesome! No eggs, no baking powder or soda, no salt, no granulated sugar, no creaming the butter, no greasing cookie sheets, no dropping by spoonful!
Provided by LuCynda Hansen
Categories Desserts Cookies Chocolate Chip Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 6
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.
Nutrition Facts : Calories 379.1 calories, Carbohydrate 43.6 g, Fat 22.5 g, Fiber 1.7 g, Protein 3.7 g, SaturatedFat 5.4 g, Sodium 182.4 mg, Sugar 25.8 g
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