Crumbly Chocolate Chip Cookies Food

CRUMBL CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
• In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
• Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
• Add the egg and vanilla, beat on medium speed for 1 minute.
• Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
• Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
• Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
• Store cookies in an airtight container. See note #3

CRUMBLY CHOCOLATE CHIP COOKIES

Steps:

• Mix in order given.
• Make cookie-sized balls and distribute on a cookie sheet.
• Flatten with a fork, dipping in water between impressions. Aim for a checkerboard on top of each cookie.
• Bake on cookie sheet at 350 degrees until brown.

COPYCAT CHOCOLATE CHIP CRUMBL COOKIE

Steps:

• Prepare a cookie sheet with a piece of parchment paper.
• In a separate bowl, combine the flour, baking soda, baking powder, and salt.
• In the bowl of your stand mixer with the paddle attachment, add butter and mix until smooth. I'm using my Bosch Universal Plus mixer, but you can use a KitchenAid, or hand mixer as well.
• Add both sugars and cream together on medium speed until pale and fluffy. About 3-5 minutes.
• Add the egg and mix until fully incorporated. Add the vanilla.
• Gradually add the flour mixture and mix until just combined.
• Add the chocolate chips and mix until evenly distributed. (Save a few to use on the tops of your cookies.)
• Scoop and measure the dough into 5 ounce balls. (Or about the size of a tennis ball.)
• Place 4 dough balls onto a cookie sheet, evenly spaced. Gently press them down slightly. This batch will make 8, 5 oz cookies so divide them onto 2 separate trays.
• (optional) Add a few chocolate chips on top to get pinterest-worthy cookies.
• Preheat your oven to 375°F
• Chill the dough in the refrigerator for 30 minutes or overnight.
• Bake in a 375°F oven on the middle rack for 10-12 minutes. Do not overbake these! They will still look slightly raw in the center and be lightly browned on the edges.
• Cool the cookies for 5 minutes on the pan, then transfer them to a cooling rack. Store in an airtight container for up to 1 week.
• Pro-Tip: I like to warm these cookies up in the microwave and eat them warm for that gooey-chocolate experience!

CHOCOLATE CHIP CRUMBLE

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a large bowl, with a pastry blender, blend together the margarine, brown sugar and vanilla. Mix in the flour until mixture resembles coarse crumbs. Stir in the chocolate chips and if desired, walnuts. Press the mixture into an ungreased 9x13 inch pan. It should press together like a cheesecake crust.
• Bake for 15 to 20 minutes in the preheated oven, until the edges begin to brown. Cut into bars while still a bit warm. Leave in the pan until completely cool, or the cookies will fall apart.