A better version of Crumbl chocolate chip cookies perfect for Christmas! The recipe creates 12 large cookies with a delightful mix of sweet and salty flavors, featuring a blend of butter, sugars, eggs, and chocolate chips.
1: Preheat oven to 375 degrees and line cookie sheets with parchment paper.
2: In a stand mixer or with a hand mixer, beat softened butter until light and fluffy (about 1 minute).
3: Add both sugars and continue beating until creamy and smooth (about 3-5 minutes).
4: On medium speed, add eggs one at a time, then mix in vanilla.
5: In a bowl, combine the dry ingredients - flour, baking soda, cornstarch, and salt, and whisk well to combine.
6: On low speed, add the dry flour mixture to the wet ingredients, a bit at a time. Mix just until combined and there are no more visible streaks of flour.
7: Fold in chocolate chips.
8: Scoop dough into large cookie sizes (117 grams each). Rip in half and put one side down and the jagged ripped side on top.
9: If dough is warm, put in refrigerator for 30 minutes to chill before baking.
10: Bake on the middle rack for 10-12 minutes.
11: Sprinkle flaky salt on top and more chocolate chips before enjoying.
