Introduction: A Cookie That Brings Joy to My Taste Buds
Cookies are one of my favorite treats, and nothing beats a delicious crumbl cookie. The perfect combination of crumbly texture, buttery flavor, and sweet goodness make it an ideal snack for any time of day. Whether you enjoy it with a cup of coffee in the morning or as a late-night snack, crumbl cookies are sure to satisfy your cravings. In this article, I’ll share with you my two favorite recipes for that my favorite crumbl cookie, along with some tips and tricks to make them perfect every time.
Recipe 1: Classic Crumbl Cookies
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually stir in the dry ingredients until just combined.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie | Calories: 120 | Total Fat: 6g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 85mg | Total Carbohydrates: 16g | Dietary Fiber: 0g | Sugars: 10g | Protein: 1g
Cooking Time:
12-15 minutes
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These classic crumbl cookies are perfect on their own or with a glass of milk. They also make a great base for ice cream sandwiches or as a topping for a warm fruit crisp.
Variations:
If you’re feeling adventurous, try adding in some chocolate chips, chopped nuts, or dried fruit to the dough before baking. You could also swap out the vanilla extract for almond or lemon extract for a different flavor twist.
Substitutions:
If you don’t have unsalted butter on hand, you can use salted butter but reduce the amount of salt in the recipe by half. You can also substitute the all-purpose flour for gluten-free flour if needed.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for up to 3 months and bake them as needed.
Tips:
- Make sure your butter is at room temperature before starting the recipe. This will help it cream together with the sugar better.
- Don’t overmix the dough. Once the dry ingredients are just combined, stop mixing to avoid tough cookies.
- If you’re using a cookie scoop, lightly press down on the cookie dough balls before baking to help them spread out evenly.
Frequently Asked Questions:
- Can I freeze these cookies after baking?
- Yes, you can freeze these cookies for up to 3 months in an airtight container or freezer bag.
- Can I use margarine instead of butter?
- While margarine can be used as a substitute for butter, it may affect the flavor and texture of the cookies.
- How can I make these cookies chewier?
- Try using bread flour instead of all-purpose flour for a chewier texture.
Recipe 2: Chocolate Chunk Crumbl Cookies
Ingredients:
- 2 1/4 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, room temperature
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups chopped chocolate or chocolate chips
Instructions:
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract.
- Gradually stir in the dry ingredients until just combined.
- Stir in the chopped chocolate or chocolate chips.
- Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutritional Information:
Serving Size: 1 cookie | Calories: 200 | Total Fat: 10g | Saturated Fat: 6g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 105mg | Total Carbohydrates: 27g | Dietary Fiber: 1g | Sugars: 18g | Protein: 2g
Cooking Time:
12-15 minutes
Equipment:
- Mixing bowls
- Electric mixer or stand mixer
- Baking sheet
- Parchment paper
- Cookie scoop or spoon
- Wire rack
Serving Suggestions:
These chocolate chunk crumbl cookies are perfect for any chocolate lover. They pair well with a glass of cold milk or a hot cup of coffee. Try them warm with a scoop of vanilla ice cream for the ultimate dessert!
Variations:
If you want to mix things up, try using different types of chocolate, such as white chocolate or dark chocolate. You could also add in some chopped nuts or dried fruit for extra texture and flavor.
Substitutions:
If you don’t have brown sugar on hand, you can use all granulated sugar instead. You can also use chocolate chips instead of chopped chocolate if that’s what you have available.
Storage:
Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough for up to 3 months and bake them as needed.
Tips:
- Chop the chocolate into small pieces to ensure it’s evenly distributed throughout the dough.
- If the dough is too crumbly, add a tablespoon of milk or water at a time until it comes together.
- For extra gooey cookies, underbake them slightly by a minute or two.
Frequently Asked Questions:
- Can I use milk chocolate instead of dark chocolate?
- Yes, you can use any type of chocolate that