Chocolate Chip Copycat Crumbl Cookies | Pickens Family Cookbook

Name: Chocolate Chip Copycat Crumbl Cookies | Pickens Family Cookbook
Ingredients: 1 cup butter (room temp, salted or unsalted, 2 sticks); 1 ¼ cups light brown sugar (packed, *high altitude reduce to 1 cup); 1/2 cup granulated sugar (I used organic cane sugar, stays the same for high altitude); 2 large eggs (room temperature); 1 tablespoon vanilla extract; 3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude); 2 teaspoons corn starch; 1 teaspoon baking soda; 1 ¼ teaspoons kosher salt (add ¼ teaspoon if using unsalted butter); 2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli)

www.umami.recipes

Công thức của Caroline Brewer từ Pickens Family Cookbook.

View full recipe on www.umami.recipes

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.umami.recipes.

Share this recipe:

Cooking tools:

Stand mixer
Hand mixer
Kitchen scale
Cookie scoop
Cooling rack
Oven
Baking sheet
Parchment paper
Mixing bowl
Whisk
Spatula
Measuring cup
Airtight container
Refrigerator
Freezer

Ingredients

1 cup butter (room temp, salted or unsalted, 2 sticks)
1 ¼ cups light brown sugar (packed, *high altitude reduce to 1 cup)
1/2 cup granulated sugar (I used organic cane sugar, stays the same for high altitude)
2 large eggs (room temperature)
1 tablespoon vanilla extract
3 cups unbleached all-purpose flour (add 2 tablespoons for high altitude)
2 teaspoons corn starch
1 teaspoon baking soda
1 ¼ teaspoons kosher salt (add ¼ teaspoon if using unsalted butter)
2-3 cups milk chocolate chips (I used 1 1/2 11.5 oz pkg Ghirardelli)