Cookie Breakup Recipes

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CRUMBL CHOCOLATE CHIP COOKIES



Crumbl Chocolate Chip Cookies image

A perfect Crumbl copycat recipe. What you get is a thick, chewy, and large chocolate chip cookie that tastes JUST like a cookie from Crumbl.

Provided by Whitney Wright

Categories     Dessert

Time 30m

Number Of Ingredients 11

2 1/4 cups all purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
3/4 cups unsalted butter (at room temperature)
3/4 cup brown sugar (packed)
1/2 cup granulated sugar
1 large egg (at room temperature)
2 teaspoons vanilla extract
1 1/4 cups Guittard baking chips (See note #1)

Steps:

  • Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone baking mat.
  • In a medium bowl whisk the flour, cornstarch, baking powder, baking soda, and salt.
  • Cream the butter, brown sugar, and granulated sugar on medium speed (with paddle attachment) for 2-3 minutes, scraping down the sides of the bowl as needed.
  • Add the egg and vanilla, beat on medium speed for 1 minute.
  • Add the dry ingredients and mix until JUST combined. Stir in the chocolate chips.
  • Using a ½ cup measuring cup, portion the dough into equal 1/2 cup size balls (I like to use a kitchen scale to get the balls equally portioned. Each dough ball should weigh 5-5.5 oz each). See note #2. Place the dough balls on the prepared baking sheet. Leave enough space between each cookie, I do 2 per tray.
  • Bake for 9-12 minutes. The tops will be lightly golden and the tops set. Remove the baking sheet from the oven and allow the cookies to sit on the tray for 10 minutes (the cookies will continue to bake/set while on the sheet). Transfer to a wire rack to cool for at least 10 minutes before eating. The cookies need time to set. (Refer to the notes section for more tips).
  • Store cookies in an airtight container. See note #3

Nutrition Facts : Calories 752 kcal, Carbohydrate 106 g, Protein 8 g, Fat 33 g, SaturatedFat 20 g, Cholesterol 102 mg, Sodium 434 mg, Fiber 2 g, Sugar 67 g, ServingSize 1 serving

COOKIE BREAKUP



Cookie Breakup image

This crackly brittle-like cookie recipe comes from Julie Bransfield of Brandon, Vermont.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 24

Number Of Ingredients 6

3/4 cup unsalted butter, room temperature
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups flour
1 cup semisweet chocolate chips (6 ounces)

Steps:

  • Preheat oven to 350 degrees. Line a 10-by-15-inch rimmed baking sheet with parchment paper; set aside. With an electric mixer, cream butter and sugar until light and fluffy. Beat in salt and vanilla. Reduce speed to low; mix in flour (dough will be crumbly). Stir in chocolate chips.
  • Press mixture evenly onto prepared sheet. Bake until golden, about 20 minutes. Cool in pan 5 minutes, then transfer to a wire rack to cool completely. To serve, break into pieces with your hands or cut into bars with a serrated knife.

COOKIE BREAK UP



Cookie Break Up image

Make and share this Cookie Break Up recipe from Food.com.

Provided by CookbookCarrie

Categories     Bar Cookie

Time 35m

Yield 24 serving(s)

Number Of Ingredients 6

3/4 cup unsalted butter, at room temperature
1 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
2 cups flour
1 cup semi-sweet chocolate chips (6 oz)

Steps:

  • Preheat oven to 350. Line a 10x15 inch cookie pan with parchment. Cream butter and sugar until light and fluffy, then beat in salt and vanilla. Reduce mixer speed to low and mix in flour (dough will be crumbly). Fold in chips. Press mixture into your pan and bake until golden, about 20 minutes. Cool in pan about 5 minutes, then transfer to a cooling rack. When completely cool, break into pieces or cut with a serrated knife.

Nutrition Facts : Calories 154.8, Fat 8, SaturatedFat 4.9, Cholesterol 15.2, Sodium 50.2, Carbohydrate 20.7, Fiber 0.7, Sugar 12.2, Protein 1.4

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