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Crumbl Copycat Chocolate Chip Cookies

Crumbl copycat chocolate chip cookies bake into tall, bakery-style cookies with lightly golden edges and soft, puffed centers. Chilling the dough for 30 minutes helps the large cookies hold their shape as they bake.
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Prep Time 20 minutes
Cook Time 32 minutes
Chilling and resting 45 minutes
Total Time 1 hour 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 747
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened
  • 1 cup light brown sugar packed
  • 0.5 cup granulated sugar
  • 2 eggs large, at room temperature
  • 2 tsp vanilla extract
  • 3 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp kosher salt
  • 2 cups semisweet chocolate chips

Equipment

  • 2 rimmed baking sheet
  • 1 electric mixer

Method
 

  1. Preheat the oven to 375°F.
  2. Line two rimmed baking sheets with parchment paper.
  3. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, 2 to 3 minutes.
  4. Beat in the eggs one at a time.
  5. Mix in the vanilla.
  6. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  7. Add the flour mixture to the butter mixture in batches and mix on low just until combined.
  8. Fold in the chocolate chips.
  9. Cover the bowl and refrigerate the dough for 30 minutes.
  10. Divide the dough into 8 equal portions and shape each into a tall mound.
  11. Arrange 4 mounds on each prepared baking sheet, leaving about 3 inches between them.
  12. Bake one sheet at a time for 13 to 16 minutes, until the edges are lightly golden and set while the centers remain puffed and soft.
  13. Let the cookies rest on the baking sheet for 15 minutes before transferring them to a rack to cool.

Notes

For tall cookies, shape each portion into a mound rather than flattening it. Store in an airtight container at room temperature for up to 4 days; freeze baked cookies or dough portions for up to 3 months. For a dairy-free swap, use dairy-free butter and semisweet chocolate chips.