These big, thick, and chewy chocolate chip cookies are a copycat recipe from Crumbl. My daughter made these for us!
A few weeks ago, I went on a business trip. I was only gone for one night and took the train to my destination. When I returned, I was admittedly a bit groggy and wasn’t fully present.
I got home and starting putting some of my things away. What seemed like 5 minutes later, I finally realized that there was something on the counter in the kitchen. I noticed these big, beautiful chocolate chip cookies. Much to my delight and surprise, my daughter had made these for me right before I got home.
She found another (winning) recipe from the Lifestyles of a Foodie blog, where she has been slowly baking her way through a lot of the copycat Crumbl ones. I was so proud of her for making these, and her thoughtfulness was really touching.
My husband and I got to enjoy these on our own when our daughter departed for a week-long sleep-away camp a few days later. Because the cookies were so massive, we usually only ate half of one at a time. By the time our daughter returned from camp, there were still a few cookies left over.
It’s been fun watching Addie take over in the kitchen with her baking projects. Maybe one day, she’ll want to take over this blog!
Husband’s rating: 4.5 out of 5
Addie’s rating: 4.5 out of 5
My rating: 4.5 out of 5
Copycat Crumbl chocolate chip cookies
- 12 Tablespoons (1 and ½ sticks) unsalted butter cold
- ¼ cup shortening
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 1 Tablespoon vanilla extract
- 3 cups all-purpose flour
- ⅓ cup corn starch
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 and ¼ cups chocolate chips
- Line two baking sheets with parchment paper or silicone mats and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream together the cold butter, shortening, granulated sugar, and brown sugar together on medium speed until light and creamy.
- Add in the eggs, and the vanilla and mix well.
- Turn the mixer down to low and slowly add in the flour, corn starch, baking soda, and salt. Mix until no dry streaks remain. Fold in the chocolate chips.
- Using a ¼ cup measuring cup, scoop out 12 equal portions of dough. Take one dough ball and split it in half. Smush them back together with the uneven (jagged) sides up. Repeat with the other dough balls. Place these in the freezer to chill for at least 15 minutes while you preheat your oven to 375℉.
- Bake in your preheated oven for 13-15 minutes or until the edges start to turn a light golden color. The middles will appear under done (this is what you want). Do NOT over bake these!
- If desired, you can garnish the tops of the cookies with additional chocolate chips. Allow the cookies to cool for a few minutes before transferring to a wire rack to cool completely.