Crumble cookies are those American cookies that are thick, soft inside, and crunchy outside, taking the world by storm. They are a real temptation for those who love easy and super tasty sweets. These homemade crumble cookies are perfect if you are looking for large bakery-style cookies, with lots of chocolate chips that literally melt during baking and a touch of salt that enhances every bite. They are ideal for those who want to make soft and thick cookies like in pastry shops, without complicated techniques and with a dough that you can prepare in minutes. If you love giant American cookies, the chocolate crumble cookies will become your new obsession: irresistible, fragrant, and perfect even for freezing and baking whenever you want, just like the real American bakeries.
Take a look at these delicious cookies too:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 10 Minutes
- Preparation time: 10 Minutes
- Portions: 9 Pieces
- Cooking methods: Oven
- Cuisine: American
- Seasonality: All seasons, Fall, Winter
Ingredients
- 1 3/4 cups all-purpose flour
- 1/3 cup brown sugar
- 7/16 cup granulated sugar
- 2/3 cup butter
- 2 eggs
- 1 tsp baking soda
- 3/8 cup dark chocolate chips
- 1 3/4 oz dark chocolate (in pieces)
- to taste Maldon salt
- 1 tsp vanilla extract
Tools
- Bowls
- Spatulas
Steps
To prepare the crumble cookies, start by beating the eggs with the brown sugar and granulated sugar until you obtain a light and frothy mixture. Once the sugar is well dissolved, add the softened butter at room temperature and continue mixing until you get a smooth and homogeneous cream.
At this point, gradually incorporate the sifted flour, (mixing gently to avoid lumps) and a level teaspoon of baking soda. The dough should be smooth and compact, but still slightly sticky. Add the vanilla extract and chocolate chips.
When the dough is ready, cover with plastic wrap and let it rest for 10 minutes in the freezer.Next, take small portions of about 80 g with a spoon and, using your hands, form balls. Place them well-spaced on a baking sheet lined with parchment paper, add some pieces of dark chocolate and Maldon salt (flake salt) on the surface.
Preheat the oven to 356°F and bake the cookies for 17/18 minutes until they are golden on the surface but still soft in the center.
Let the crumble cookies cool on a rack, where they will become crumbly and crispy.
Storage, Tips
Once removed from the oven and completely cooled, you can store the crumble cookies in an airtight container at room temperature, where they will remain crispy for about 4-5 days. Make sure to keep them in a cool, dry place, away from heat or moisture, to preserve their perfect texture.
If you want to prepare a stash, you can freeze the crumble cookies both raw and already cooked. If you decide to freeze them raw, form the dough balls and place them on a tray lined with parchment paper; once frozen, transfer them to a freezer bag. When you are ready to bake them, there is no need to defrost: just bake them directly, extending the cooking time by a few minutes. If you have already cooked crumble cookies, freeze them after they have completely cooled. Before enjoying them, you can let them defrost at room temperature or warm them up in the oven for a few minutes, so they become crunchy on the outside and soft inside again.
For a creative touch, you can vary the recipe by adding chopped nuts, almonds, or even a pinch of cinnamon or winter spices. If you want a more pronounced flavor contrast, you can increase the amount of coarse salt on the surface before baking.
