CRUMBLES COOKIES RECIPES

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COPYCAT CRUMBL CHOCOLATE CHIP COOKIES — LET'S DISH RECIPES



Copycat Crumbl Chocolate Chip Cookies — Let's Dish Recipes image

These huge, soft cookies are studded with milk chocolate chips and oh so good! Just like the ones from Crumbl bakery.

Provided by Danelle

Total Time 25 minutes

Prep Time 15 minutes

Cook Time 10 minutes

Yield 1

Number Of Ingredients 10

1 cup cold butter, cut into small pieces
1 1/4 cups brown sugar
1/2 cup white sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups cake flour
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper.
  • In a large bowl, beat the butter and sugars on high speed for 3-5 minutes, occasionally scraping down the sides of the bowl.
  • Add eggs and vanilla and beat for 1 minute more.
  • Mix in flours, baking soda and salt. Stir in chocolate chips.
  • Measure 1/3 cup of dough and form into a ball. Pull the ball in half, then press it back together with one of the jagged edges facing up. Place the dough balls on the prepared cookies sheets, 2 inches apart (6 cookies per sheet).
  • Bake for about 10 minutes, or until cookies are just golden. Do not over bake. Let sit on cookie sheet for ten minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 523 calories, CarbohydrateContent 69 grams carbohydrates, CholesterolContent 78 milligrams cholesterol, FatContent 25 grams fat, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SaturatedFatContent 15 grams saturated fat, ServingSize 1, SodiumContent 443 grams sodium, SugarContent 41 grams sugar, TransFatContent 1 grams trans fat, UnsaturatedFatContent 8 grams unsaturated fat

SPICED ORANGE CRUMBLE COOKIES RECIPE - NYT COOKING



Spiced Orange Crumble Cookies Recipe - NYT Cooking image

Citrus in three forms — fresh zest, juice and preserves — gives buttery baked goods a nice bright flavor. This crisp brown sugar cookie is baked with orange marmalade, then topped with a grating of orange zest after it comes out of the oven for layers of citrus freshness. With a dash of clove and black pepper, it’s reminiscent of the piney, spiced scents of winter fir. You’ll love the aroma that fills your kitchen while they bake, and enjoy them with tea and coffee.

Provided by Yewande Komolafe

Total Time 1 hours 15 minutes

Yield 16 cookies

Number Of Ingredients 11

1/2 cup/115 grams cold unsalted butter, cut into ½-inch cubes, plus more at room temperature for brushing the pan
1 1/3 cups/175 grams all-purpose flour
3/4 cup/80 grams almond flour
3/4 cup packed/160 grams dark brown sugar
1 teaspoon kosher salt (Diamond Crystal)
1/4 teaspoon ground cloves
1/4 teaspoon freshly ground black pepper
1/4 cup/57 grams heavy cream
6 tablespoons/142 grams orange marmalade
1 whole orange
Confectioners’ sugar, for dusting

Steps:

  • Position a rack in the middle of the oven and heat the oven to 350 degrees. Butter a 9-inch springform pan.
  • In a medium bowl, combine the flour, almond flour, brown sugar, salt, cloves and black pepper. Rub the butter into the flour mixture using your fingers until small pebbles form. (Alternatively, use a food processor to pulse the dry ingredients with the butter.) Pour the cream over the mixture, stir just until combined and squeeze until the dough forms ¾-inch clumps. Transfer a little less than half of the crumble (1½ loosely packed cups/210 grams) to a small bowl and refrigerate.
  • Transfer the remaining dough to the buttered pan and flatten into an even layer by pressing into the bottom of the pan with a glass. Bake on the middle rack until the edges are golden brown and begin to pull away from the sides of the pan, about 22 to 25 minutes. Cool in the pan for at least 10 minutes. If you tap the surface of the cookie, it should sound hollow.
  • Spread the orange marmalade in an even layer over the surface. Sprinkle the reserved crumble over the top. Return to the oven and bake until the top is golden brown, about 35 minutes. Zest the orange directly over the top while the crumble is still warm. Cool completely in the pan, then run a knife along the edges of the crumble before releasing the sides. Dust with confectioners’ sugar, cut into wedges and serve.

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