The crumbl cookies (not crumble) are the cookies of the moment! It’s a recipe that has recently gone viral on the web. You know I don’t usually follow trends, but I love cookies in any shape and flavor, so I had to try them, adding my touch as always. Crumbl cookies are soft inside, crispy and crumbly outside, without yeast and super chocolaty, full of dark chocolate chips and milk chocolate pieces, big and thick! Don’t ask me to make these cookies without butter because they have to be buttery, it’s a characteristic of theirs (and I used much less butter than many recipes around), if you’re on a diet, they obviously aren’t for you, but, if you’re not, or you want something delicious you absolutely have to try these crumbl cookies, fantastic on their own and fabulous dipped in milk or cappuccino (they are big, so one per person is more than enough :D), they melt in your mouth!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 7Pieces
- Cooking methods: Oven, Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 10.5 tbsps butter
- 0.5 cup dark chocolate chips
- 0.5 cup milk chocolate
- 0.5 cup brown sugar
- 0.25 cup sugar
- 2 eggs
- 1 tsp baking soda
- 1 pinch salt
- as needed chocolate and flake salt for decoration
Steps
Crumbl cookies are super easy and quick to prepare. First, melt the butter in the microwave or in a bain-marie, add the brown sugar and granulated sugar, eggs, a pinch of salt, vanilla and mix all the ingredients with electric whisks for a few seconds.
Add the flour, baking soda and quickly mix with a spatula, then incorporate the chocolate chips and pieces and let the dough rest in the refrigerator for at least 30 minutes.
After the time has passed, scoop some mixture with a spoon and form balls with your hands, place them on a non-stick baking tray (or lined with parchment paper) and decorate the crumbl cookies with chocolate pieces and chips and flake salt.
Bake the crumbl cookies in a preheated oven at 350°F for 17-18 minutes, they should lightly brown.
Notes:
Crumbl cookies can be stored at room temperature for up to one week. You can use any chocolate you like, even the one with nuts. I do not recommend replacing butter with oil (if you want to make them without butter, try THIS recipe). I made 7 large cookies, but if you prefer, you can make 8. I baked 4 at a time (on a 12-inch baking tray) because they need to be placed far from each other, they increase in volume during baking.
Other cookie recipes HERE
