The Crumbl Cookies with chocolate chips are famous American cookies “crispy outside and soft inside” originated in the United States thanks to the idea of two cousins Sawyer Hemsley and Jason McGowan who decided to open a small store in Utah with the aim of creating the “perfect cookie”.
Their cookie is definitely large, weighing around 5.3 ounces and is deliciously rich, extremely buttery, and full of ingredients like chocolate, peanuts, cookie pieces (white and dark Oreos, Biscoff), flavored buttercream, colorful sprinkles, and various toppings.
Thanks to the weekly rotation of their cookie flavors (every week new flavors are offered based on the seasonality of the products) absolutely surprising and thanks to social media that made them popular, the small shop transformed into a company called CRUMBL that allows opening franchise stores to sell the viral American cookies.
The packaging in which the cookies are sold is pale pink and this too has become a distinctive sign of Crumbl along with the variety of flavors which is constantly growing. Starting with very simple offerings like classic chocolate chip cookies, their market has expanded enormously, and they now offer more than 200 flavors and are continuously expanding.
Today I propose you the recipe of the classic American cookie, the chocolate chip cookie but in the coming months I will offer you other delicious variants.
The recipe is very simple and it’s one of the best cookies I have ever eaten, besides being buttery it’s very rich in chocolate. I reduced the size of the cookies, mine weigh 2.8 ounces, if you prefer you can easily increase the weight and match the 5-5.3 ounces of the original cookies.
The cookies I propose reflect the classic version of the Crumbl cookies with chocolate chips called “chocolate chip cookie” it’s an imitation of the original version made by Salt & Baker a very talented US blogger, I’m convinced it’s very similar to the original. I made a couple of modifications to make it even better, I assure you the texture is perfect.
If you like, try them and let me know what you think.
Try other cookies too:
- Difficulty: Very Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Portions: 7 Pieces
- Cooking methods: Electric Oven
- Cuisine: American
- Seasonality: All Seasons
- Energy 387.14 (Kcal)
- Carbohydrates 52.05 (g) of which sugars 34.06 (g)
- Proteins 4.22 (g)
- Fat 18.90 (g) of which saturated 11.47 (g)of which unsaturated 6.51 (g)
- Fibers 2.17 (g)
- Sodium 9.64 (mg)
Indicative values for a portion of 80 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
I made 2.8-ounce cookies by halving the dough quantities; if you want to make 5-5.3-ounce cookies that reflect the weight of the original Crumbl cookies, I suggest you double them.
- 1 1/8 cup all-purpose flour
- 1 tsp baking powder
- 6 tbsp butter (softened)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg egg (whole corresponds to half a large egg)
- 1/4 cup granulated sugar
- Half pod vanilla
- 5.3 oz 60% dark chocolate (in callets, these are large chocolate chips, you can use chocolate bars and cut 1 cm squares)
Tools
- 1 Bowl
- 1 Spatula
- 1 Scale
- 1 Baking sheet
- Parchment paper
- 1 Electric mixer
Procedure
Place the softened butter, brown sugar, and granulated sugar in the glass bowl (or stand mixer) and beat until you obtain a light and fluffy mixture. Add the egg and beat the mixture again for 1 minute.
Add the sifted flour with the baking powder, salt, and vanilla seeds, and briefly mix the mixture with the spatula until you obtain a homogeneous dough. Incorporate the chocolate chips.
Cover the mixture with plastic wrap and refrigerate for 1 hour.
After the resting time, form balls of 2.8 ounces and place them on the baking sheet lined with parchment paper. Slightly flatten them with your hands to make them flat, they should be about a couple of cm high.
Bake the cookies in a preheated oven at 375°F for 12-13 minutes or until the edges are cooked and the surface is matte and slightly golden. Keep in mind that every oven has a different power, it is important that by touching the center of the cookies at the end of cooking they are very soft, they will become more compact during cooling.
Once cooked, remove them from the oven and let them cool for 15 minutes on the baking sheet before transferring them to a rack; allow them to cool completely.
The Crumbl cookies with chocolate chips are ready to enjoy.
Tips
Storage
The Crumbl cookies with chocolate chips keep well for 5-6 days covered with plastic wrap or in an airtight container.
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