Copycat Crumbl Chocolate Chip Cookies

These giant Copycat Crumbl Chocolate Chip Cookies have a buttery brown sugar base and plenty of chocolate chips for bakery-style cookies at home.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 12

Total Time 27

Servings cookies

Calories 533kcal

Preheat oven to 375°F.
Cream together the butter, granulated sugar and brown sugar, about 3 minutes on medium.
341 g butter , 385 g brown sugar, 100 g granulated sugar
Add the eggs and vanilla. Mix until light in color and creamy, about 1-2 minutes on medium.
2 large eggs, 2 tablespoons vanilla extract
Add in the dry ingredients (flour, baking soda, baking powder and salt), stir into the dough until completely combined.
540 g all purpose flour , 2 tsp baking soda, 1 tsp baking powder, 1 teaspoon salt
Fold in the chocolate chips.
540 g semisweet chocolate chips
Portion out the dough into 1/4 cup portions. Roll into a ball and arrange 6 onto each cookie sheet. Add extra chocolate chips to the top if desired.
Bake for 12-15 minutes, until the cookies are just beginning to turn golden brown but are still underdone.
Allow the cookies to cool on the pan for 15 minutes before serving or transferring to a wire rack.

Butter: I use salted butter in this recipe.
Brown sugar: I use light brown sugar, but dark brown sugar would also work.
Flour: It's key to weigh the flour in this recipe. I've given volume measurement, too, but weight will be more accurate. Too much flour will give you dry, heavy, crumbly cookies.
Vanilla: I use a generous amount of vanilla in the cookies, but you can adjust it according to your tastes.
Nutrition values are estimates.