Giant Warm Milk Chocolate Chip Cookie
An exacting copycat of Crumbl's founding icon. Tender golden exterior, dense chewy middle, and bursting with melting milk chocolate chips.
Ingredients:
- ✔ 1 cup (2 sticks / 226g) unsalted European-style butter, cold and cubed
- ✔ 1 cup (200g) packed light brown sugar
- ✔ ½ cup (100g) granulated white sugar
- ✔ 2 large eggs, cold straight from the refrigerator
- ✔ 2 teaspoons pure Madagascar vanilla extract
- ✔ 3 cups (375g) all-purpose flour (spooned and leveled)
- ✔ 1 tablespoon cornstarch (critical for tender bakery crumb)
- ✔ 1 teaspoon baking soda & ¾ teaspoon fine sea salt
- ✔ 2 cups (340g) Guittard or Ghirardelli milk chocolate chips
Step-by-Step Instructions:
1. Beat cold cubed butter, brown sugar, and white sugar for 3 minutes until smooth.
2. Add cold eggs one at a time, followed by vanilla.
3. Whisk dry ingredients, gently fold into mixer just until combined, then fold in chocolate chips.
4. Scale into six massive 155g dough balls. Chill 45 mins.
5. Bake at 350°F (175°C) for 12-14 minutes until edges turn golden. Rest 15 mins before serving warm!
