Copycat Crumbl Milk Chocolate Chip Cookie

They say the best way to judge an establishment is by their mastery of the classics- a good bar needs to be able to make a good martini, a good diner needs to be able to be make a good omelet, and a good bakery needs to be able to make a good chocolate chip cookie.

This cookie is the pinnacle of a commercial chocolate chip cookie. If Mrs. Field’s, Entemann’s, and Famous Amos all got together, this is the chocolate chip cookie they would create. 

The cornstarch helps the cookie hold shape, and the extra vanilla is what gives this cookie that food court vibe.

Obviously any chocolate chips can be used in these cookies, but if you’re aiming for an authentic Crumbl experience, you’ll want to use Guittard Milk Chocolate Chips, just like they do.

Ingredients:

• ½ cup salted butter, softened
• ¾ cup brown sugar
• ⅓ cup granulated sugar
• 1 large egg
• 2 tsp vanilla extract
• 2 1/4 cups AP flour
• 2 tsp cornstarch
• 1 tsp baking soda
• 1 tsp baking powder
• 1 cup Guittard milk chocolate chips

Preparation time: 20 minutes
Baking time: 9-12 minutes 
Cooling time: 10 minutes on the sheet pan, plus at least 20 more on a cooling rack. 

Making the Cookie:

Preheat oven to 375°F. Line 2 large baking sheets with parchment.

Cream butter and sugars together.

Add egg and vanilla and mix thoroughly.

Measure dry ingredients together.

Add to butter and egg mixture and mix until just combined.

Fold chocolate chips into the batter.

Form dough into 6 balls, well-spaced between 2 parchment-lined sheet trays. Press some extra chocolate chips into the tops of the cookies. 

Bake for 9-12 minutes, removing when the cookies are just browning around the edge and just set on top for to maintain that gooey center. For crisper cookies, bake an additional 3-5 minutes. 

Let cool on baking sheet for 10 minutes before removing and allowing to cool on a cooling rack for another 20 minutes. 

Tips and Tricks:

• You’ll have better luck baking these 3 or 4 to a tray. 
• You can leave the cornstarch out, but it helps the cookies not to spread as much.
• If your cookies still spread more than you would like, particularly if they get thin crispy edges, you can always use the edge of a bowl to nudge them back together.
• Dot the tops of the cookies with extra chocolate chips before baking for that bakery look.
• Can keep in an airtight container on the counter for 4-5 days, in the fridge for 1 week, and the freezer for one month. 

Variations:

• If you don’t have a convection oven, you’ll have more consistent baking if you bake the cookies for a little less time at a smaller size.
• Semi-sweet, dark, or white chocolate would also work in this recipe.
• If you prefer a crisper cookie, you can always bake these for 3-5 more minutes.