Crumbl-Style Cookies
Crumbl-style cookies: tall, moist, with pools of chocolate. Melted butter, two sugars, and a freezer rest so they stay thick and don't spread too much.
- 225 g (8 oz) butter (at room temperature)
- 200 g (1 cup) light brown sugar
- 100 g (½ cup) white sugar
- 1 whole egg (~50 g)
- 2 egg yolks (~35 g)
- 10 ml (2 tsp) vanilla extract
- 350 g (2¾ cups) all-purpose flour
- 15 g (1½ tbsp) cornstarch (optional)
- 5 g (1 tsp) baking soda
- 5 g (1 tsp) baking powder
- 300 g (10.6 oz) Águila chocolate
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1
Mixing
Melt the butter in a pot. Place it in a bowl and add the two sugars. Mix until creamy (3 to 5 min). Add the egg, the two yolks, and the vanilla. Beat until the mixture is thick and smooth.
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2
Dry ingredients
In another bowl, mix the flour, cornstarch (optional), baking soda and baking powder.
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3
Combine the dough
Fold the dry ingredients into the wet mixture with a spatula. Don't overmix. Chop the chocolate into chunks and add them in. Mix well.
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4
Shape
Form balls of 110 to 120 g without flattening them. Keep them tall and rustic-looking. Place a large disc of chocolate on top of each ball.
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5
Cold rest (mandatory)
Freezer: 30 min to 2 hours (more time = thicker cookies). Or fridge: 1 to 24 hours (ideal for baking the next day).
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6
Baking
Preheat to 190°C (375°F). Bake straight from the freezer/fridge for 6 to 7 min at 190°C. Lower to 170°C (340°F) and bake 6 to 7 more min. Total: 12 to 14 min. Leave on the tray for 10 min before moving.
- 10 min: gooey center. 15 to 20 min: optimal texture. 30 min: crispier.
- Can be frozen raw for up to 2 months. Best result is 24 hrs in the freezer, then baked straight from there.
- Don't take them off the tray before 10 min: they keep cooking with residual heat.
- Flattening the dough balls before baking
- Baking without a cold rest first
- Moving the cookies right out of the oven