These thick, gooey, chocolate chip cookies have just enough crisp on the outside, a soft, chewy, chocolatey inside, and are the perfect Crumbl Cookie copycat recipe.
Cream room temperature butter with paddle attachment in bowl of stand mixer.
1
Add sugars and vanilla to butter and beat for 5 minutes on medium, scraping down the sides occasionally.
2
Add corn syrup and mix for another 3 minutes. Add one egg and mix until well incorporated. Add second egg and mix again until well incorporated before adding dry ingredients.
3
Add baking soda, baking powder, and corn starch and mix well.
4
Add milk powder and mix again. Add flour and mix only until flour has been evenly distributed but do not overmix after flour has been well combined in mixture.
5
Fold in milk chocolate chips into the cookie dough.
6
Scoop (4) cookie scoops full of cookie dough into the palm of your hand and roll into a ball. Cookie dough ball will be roughly the size of a baseball.
7
Bake at 375°F for 9 minutes and then rotate the pan. Bake for another 4-5 minutes. Cookies will be ready when they appear a light, golden brown, do not let the edges get dark. Remove from oven and let cookies sit on the warm cookie sheet for another 20 minutes to continue slowly baking out of the oven.
8
ENJOY!
Serve warm and store in air tight container.
9
These soft peanut butter chocolate ganache cookies combine the perfect degree of chewiness with a pop of delicious chocolate. They're a bougie upgrade to the classic peanut butter thumbprint cookie.