Copycat Crumbl Milk Chocolate Chip Cookies

Ingredients

• 4.25 cups all-purpose flour
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 1 tablespoon cornstarch
• 2 teaspoons kosher salt
• 1.5 cups salted butter
• 1.25 cups brown sugar
• 1 cup white sugar
• 2 large eggs
• 4 teaspoons vanilla extract
• 12 ounces milk chocolate chips
• sea salt

Instructions

1. 1

   Combine flour, baking soda, baking powder, cornstarch, and kosher salt in a large bowl and whisk until well incorporated; set aside.

2. 2

   Add butter, brown sugar, and white sugar to the bowl of a stand mixer fitted with a paddle attachment. Mix on medium speed until light and fluffy, about 3 minutes. Add in eggs one at a time, until just combined. Add in vanilla; gradually add in dry ingredients, mixing until just combined. Stir in chocolate chips.

3. 3

   Using a 1/2 cup measure, scoop balls of dough into hands and form into a loose ball. Place cookie dough balls on a rimmed baking sheet and place in refrigerator for about 1 hour or until ready to bake. Alternatively, place in the freezer for 25 to 30 minutes.

4. 4

   Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment. Working in batches of 3 or 4 cookies per baking sheet, carefully tear each dough ball in half and place one half on top of the other with the broken, jagged side up. Gently press the 2 halves together, taking care not to smooth the top. Place cookies on the prepared baking sheet, leaving plenty of space between cookies.

5. 5

   Bake in the preheated oven until golden around the edges and barely set in the middle, 10 to 12 minutes. Sprinkle with a pinch of flaky salt if desired. Allow to cool completely on the baking sheet.