Copycat Crumble Chocolate Chip Cookie

Step 1

Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.

Step 2

Using a stand mixer fitted with the paddle attachment, beat the butter and both sugars together on medium-high speed for 4-5 minutes, until it becomes pale and fluffy.

Step 3

Add the eggs and vanilla and mix until combined.

Step 4

In a large bowl whisk together the flour, baking soda, baking powder, salt, and cornstarch.

Step 5

With the mixer running on low speed, add the flour to the wet ingredients until it is fully absorbed. Turn off the mixer and scrape the sides and bottom of the bowl to make sure all the flour is incorporated.

Step 6

Add the chocolate chips and mix in by hand.

Step 7

Use a ⅓ cup measuring cup to portion the dough into balls, or for more accuracy weigh the dough into 110 grams and roll it into balls.

Step 8

Place the balls of dough on the prepared baking sheets, leaving 3 inches between them. Bake for 12-14 minutes, or until lightly browned, and remove from the oven.

Step 9

Let the cookies sit on the baking sheet for 10-15 minutes before transferring to a cooling rack. The centers of the cookies will look underbaked, but leave them on the baking sheet pan. This allows them to continue baking as they cool and they will set perfectly.

Step 10

The cookies can be served warm, chilled, or at room temperature.