Here's how to make a Crumbl-Inspired Milk Chocolate Chip Cookie for One. This recipe is for a single large cookie inspired by the popular Crumbl Cookies bakeries. It's chewy, soft, and full of giant milk chocolate chips. Quick to make and delicious to eat!
18-20large milk chocolate chips (I use Guittard)OR, 1.5-2 tablespoons regular size chocolate chips (see notes)
Preheat oven to 350°F and line a baking sheet with parchment paper.Use a fork and a small bowl and mash together the softened butter, brown sugar, and granulated sugar until totally combined. Once combined, cream with the fork another 30-60 seconds.
Add the teaspoon of whisked egg and the vanilla extract into the dough. Use the fork to incorporate completely, but do not overmix.
Add the flour (see notes), baking powder, and salt and mix until just combined. Feel free to use your fingers.
Now, add in the chocolate chips. If using the large chocolate chips, add in about 15 or so and save the rest to stud the shaped cookie. That way you'll see the chips even after baking. You can do this with regular-size chocolate chips too.
Use your hands to shape the dough into a ball. Grab all the dough and don't leave any behind in the bowl! Flatten the cookie dough ball so it's about a 3/4" high disk. Poke additional chocolate chips into the cookie as desired.
Bake cookie about 14-17 minutes until desired done-ness. The center should be set, but still quite gooey. The edges will be golden brown. Allow the cookie to cool at least 10 minutes before digging in. I like to wait about 30 minutes for the cookie to firm up. It'll still be warm and wonderfully chewy. It also stays chewy for a few days (store in an air-tight container) so it makes a great gift if you are surprising a friend and want to bake it in advance.
Flour: Like I noted, weighing the the ingredients is the best path to success. However, if you don't have a scale, try this: Add in almost all the flour, but reserve a teaspoon or so. If the dough is still quite sticky and hard to handle after mixing in most of the flour, go ahead and add the last of it in with the chocolate chips. Mix to just combine.On the other hand, if the dough has come together and it is not sticky (very slightly tacky is about what we're aiming for here), feel free to skip adding that last bit of flour. The cookie may spread more, but I vastly prefer that to an over-floured cookie!Chocolate chips: As I noted in the blog post, I used Guittard Milk Chocolate Chips here. These are the same size as the jumbo size chips that Crumbl uses. If you'd like to use these, I suggest 18-20 chocolate chips. Mix most of them into the cookie dough and then stud the final cookie with extras in spots where it's lacking chips. Regular chocolate chips work fine too--about 1.5-2 tablespoons depending on your preference.Storing the Cookie: The baked cookie can be stored for a few days at room temperature (in an air-tight container) and will still maintain the delicious soft chewiness. It can also be frozen if needed (I use a sturdy freezer bag or freezer container) for up to 60 days.