I found 4, which all claimed they were perfect imitations, yet all 4 had different measurements and sometimes even slightly different ingredients! So, I took what I liked from each ~ and ignored what I didn't like (only 1 called for shortening with cold butter & then said you had to chill the batter. Nope! I don't chill batter, unless absolutely necessary). ** One had a whole cup more flour than the other 3, and only 3 TB cornstarch (I learned that cornstarch is one of the secrets to keep them soft). The other 3 recipes used 1/3 to 1/2 cup cornstarch. ** 3 had baking soda & baking powder (in different amounts), and 1 didn't have any baking powder. Different baking times for all of them. ** no one used dark brown sugar, but I always do (if you're going to use brown sugar, why fool around and use the light brown stuff?)
I fiddled around with it, as I was making them to come up with my own measurements ... and then (because I can't seem to leave anyone's recipes alone {including my own ~ haha}), I also added some butterscotch extract plus butterscotch chips (with the chocolate chips). And, I rolled the cookie balls in sugar before putting them on the cookie sheet ~ so they'd have a slight sugar crunch to the outside while still being soft inside (I've been doing that lately to all my cookies that I roll into balls before baking).
TIP: If you're a "cookie ball flattener" (like I am) before baking, DON'T flatten these before putting them into the oven.
Copycat CRUMBL CHOCOLATE CHIP COOKIES
1-1/2 sticks (12 oz) unsalted butter, softened
1 cup dark brown sugar……….........1/2 cup granulated sugar
2 large eggs……………………......….1 TB vanilla extract (yes, that's a full TB)
2-3/4 cups all-purpose flour…......…1/4 cup corn starch
3/4 tsp. baking soda…………......…..1/2 tsp. baking powder
1/2 tsp. salt…………………….... ……1-1/4 cup milk chocolate chips
(my version is only 1 cup milk chocolate chips + 1/4 cup butterscotch or salted caramel chips)
plus my own "twists" (see below)
1/2 tsp. butterscotch or caramel extract
about 1/2 cup granulated sugar to roll cookie balls in before baking
***
Preheat oven to 375°. Line baking sheets with parchment paper and set aside.
Cream together the butter, granulated sugar and brown sugar in electric mixer for about 2 minutes. Add egg and vanilla. Mix until it lightens up and is creamy.
In a medium bowl whisk flour, cornstarch, baking powder, baking soda, and salt. Add dry ingredients into the dough. Mix just until completely combined. Fold in the chocolate chips.
Use 1/2 cup measure to scoop out dough (for “tweener” 3” ones, use an ice cream scoop ~ for “regular” use a smaller cookie scoop). Roll into a ball and stagger 4 on each cookie sheet for giant (I staggered 6 for "tweeners")
Bake for 10-15 minutes, until the cookies are turning golden brown.
Allow the cookies to cool on the pan for 5-10 minutes before serving or putting on rack or paper to dry completely ** ADJUST BAKING TIME lower for smaller cookies (“tweener” took 10-11 ~ I assume “regular” will take about 9 minutes)
Makes 12 giant cookies (or 20 “tweener” ~ maybe 2-1/2 dozen regular ones)
ADDING MY OWN TWISTS: (1) I also add 1/2 tsp. caramel or butterscotch extract ~and~ only 1 cup milk chocolate chips, but also about 1/4 to 1/2 cup either salted caramel or butterscotch chips.
ALSO: (2) I roll each cookie ball into sugar before placing on the cookie sheet, for that slight “sugar crunch” outside, while soft inside.
TIP: These will get hard in a day or so (even in covered Tupperware) ~ so put your cookie into the microwave about 14-15 seconds to get the inside soft again (and the chocolate chips a little melty)