Indulging in the warm, buttery aroma of freshly baked cookies evokes instant comfort—especially when those cookies are chocolate chip! This Crumbl Chocolate Chip Cookie Recipe brings together a perfect blend of flavors and textures, resulting in cookies that are crisp on the outside and wonderfully chewy on the inside. In just about 30 minutes, you can enjoy these delectable treats that are guaranteed to satisfy any sweet tooth.
Whether you’re planning a cozy family gathering or simply need a moment of solace with a cookie in hand, this recipe is ideal for any occasion. You can even make the dough ahead of time and store it in the fridge for a few days, ensuring you always have a fresh batch on hand.
Why You’ll Love This Recipe
- The cookie dough incorporates cornstarch for an extra chewy texture.
- Each cookie is perfectly portioned for ideal baking results.
- The use of high-quality Guittard baking chips elevates the flavor.
- A technique for shaping cookies ensures they look as good as they taste.
What You’ll Need
Gather the following ingredients to create your perfect batch of cookies:
For the Dry Ingredients
- 2 1/4 cups all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
For the Wet Ingredients
- 3/4 cups unsalted butter, at room temperature
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
For the Chocolate
- 1 1/4 cups Guittard baking chips
Note: Guittard baking chips are recommended for best flavor.
Substitutions & Swaps
- Use margarine for butter.
- Brown sugar can be replaced with coconut sugar.
- Granulated sugar is swappable with cane sugar.
- You may use mini chocolate chips instead of standard ones.
How to Make It
Let’s get baking!
Preheat the Oven
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
Whisk the Dry Ingredients
In a medium bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt together until well combined.
Cream the Butter and Sugars
Cream the butter, brown sugar, and granulated sugar in a mixing bowl on medium speed using a paddle attachment for 2-3 minutes. Scrape down the sides of the bowl as needed.
Mix in Egg and Vanilla
Add the egg and vanilla extract to the bowl, beating on medium speed for 1 minute until mixed thoroughly.
Combine Dry and Wet Ingredients
Add the dry ingredients to the wet mixture, mixing until JUST combined. Gently stir in the chocolate chips.
Portion the Dough
Using a ½ cup measuring cup, portion the dough into equal-sized balls (5-5.5 oz each). Place the dough balls on the prepared baking sheet, leaving enough space for the cookies to spread—about 2 per tray.
Bake the Cookies
Bake for 9-12 minutes, until the tops are lightly golden and set. Remove from the oven; use a large round biscuit cutter to gently reshape the cookies into a uniform circle if needed. Let sit on the tray for 10 minutes; then transfer to a wire rack to cool for at least 10 minutes before eating.
How to Store It
Fridge: Store cookies in an airtight container for up to 1 week.
Freezer: Yes, store for up to 3 months.
Reheat: Microwave for 10-15 seconds as needed.
Tips for Best Results
- Allow the butter and egg to come to room temperature for better mixing.
- Avoid over-mixing once the dry ingredients are added to maintain a tender cookie.
- Chill the dough for 30 minutes if the cookie balls are too soft to portion.
- Use the biscuit cutter technique immediately after baking for best shape results.
Serving Suggestions
- Enjoy with a tall glass of cold milk.
- Pair with your favorite ice cream for an indulgent dessert.
- Serve at birthday parties or casual gatherings for a crowd-pleaser.
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