It’s no secret that I have a major sweet tooth, but I especially love soft, freshly baked, chocolate chip cookies. I love the cookie dough, I love them fresh out of the oven, and if they last that long, I love them when they are a day or two old. It safe to say that I just really like chocolate chip cookies!
I’ve had a favorite, tried-and-tested recipe for a while now, but when I came across a recipe that was reminiscent of Crumbl cookies, I KNEW I had to try it. Crumbl is a popular cookie store in Utah and they are known for their huge, flavorful cookies. Most of their flavors change every week, but they always have two standbys – chocolate chip and chilled sugar. Although this recipe isn’t an exact match of Crumbl, it is close enough to satisfy your craving and you can make them at a fraction of their cost!
The recipe for these cookies is pretty simple and doesn’t call for any crazy ingredients. Chances are you may already have everything you need in your kitchen!
- 4.5 C flour
- 4 tsp cornstarch
- 2 tsp baking soda
- 1 tsp salt
- 1.5 C unsalted butter at room temperature (3 cubes)
- 1.5 C brown sugar
- 1 C granulated sugar
- 2 eggs
- 2 tsp vanilla
- 3 cups oversized chocolate chips – I used two 10oz bags of Guittard Super Cookie Chips (semi-sweet)
- Preheat oven to 350 degrees.
- If using a metal baking tray, line baking trays with parchment paper. I use stonewear baking trays – these do not require parchment paper.
- In a small bowl, combine flour, cornstarch, baking soda, and salt. Mix and set aside.
- In a large bowl, combine the butter, brown sugar, and granulated sugar. Mix until well combined. Add in the eggs and vanilla to the butter/sugar mixture and mix well.
- Slowly add the flour mixture to the batter, mixing thoroughly.
- Fold in the chocolate chips.
- Measure dough into ½ cup portions using a measuring cup. Roll the dough into balls and place on the baking sheet, leaving an adequate space on the tray for cookies to expand during baking. These will be big!! You may only be able to fit 3-4 cookies per tray, depending on the size of your baking sheet.
- Bake one tray at a time, for about 15-20 minutes. Cookies are done when they have a slight crunch on the outside, but are soft (still cooked through) on the inside. Allow the cookies to cool on the baking tray. This will help them finish cooking and will help prevent them from breaking.
Yields 12 – 14 over-sized (approximately 5″) cookies.
These over-sized chocolate chip cookies are sure to satisfy your sweet tooth! We’d love to hear from you if you try them. What is your favorite type of cookie?