Crumbl Chocolate Chip Cookie Recipe
My Crumbl Chocolate Chip Cookies recipe results in the best, GIANT cookies, with soft and chewy centers, crispy edges, and just the right amount of chocolate chips to make them irresistible. We think they are BEST when served warm.
Servings: 6 Large Cookies
Ingredients
- 3/4 cup Butter softened
- 1/2 cup Sugar
- 3/4 cup Brown Sugar
- 1 Egg
- 1 tbsp Vanilla Extract
- 2 cup Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1 cup Guittard Milk Chocolate Chips
Instructions
- Preheat oven to 375.
- In a medium bowl, whisk together flour, baking soda and baking powder. If using unsalted butter, add 1/2 teaspoon of salt. Set aside.
- In a large bowl or stand mixer, cream together the butter, sugar and brown sugar.
- Add the egg and vanilla and mix until light and fluffy.
- Slowly add in the flour mixture, mixing until combined.
- Fold in the chocolate chips.
- Line a baking pan with a silicone mat. If you do not have one you can use parchment paper, but the bottom of the cookies will brown faster.
- Separate into 1/2 cup scoops and form into balls.
- Evenly space onto prepared sheet.
- Bake for 12 minutes, until the cookies are browned.
- Allow the cookies to cool on the pan for about 5 minutes before moving to a wire rack.
Notes
For the BEST Giant Chocolate Chip Cookie, be sure to use room-temperature ingredients. This will ensure the cookie dough will mix together properly.
Nutrition
Calories: 738kcal | Carbohydrates: 101g | Protein: 6g | Fat: 35g | Saturated Fat: 22g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 419mg | Potassium: 214mg | Fiber: 1g | Sugar: 66g | Vitamin A: 749IU | Calcium: 88mg | Iron: 2mg