Crumble cookies

Prep Your Dry Ingredients: Whisk together the flour, leavening agents (baking soda and/or baking powder), cornstarch (a popular ingredient for a soft, thick texture), and salt in a bowl. Set aside. Cream Butter and Sugar: In a stand mixer or with a hand mixer, beat the softened butter (often salted) with the sugar (usually a mix of white granulated and brown sugar for moisture/chewiness). This step is crucial; mix until the mixture is light, pale, and fluffy (about 2-5 minutes). Add Wet Ingredients: Beat in the room-temperature eggs one at a time, followed by vanilla extract (and sometimes almond extract for a unique flavor). Mix until just combined. Combine Wet and Dry: Gradually add the flour mixture to the wet mixture, mixing on low speed until just combined. Do not overmix or your cookies will be tough. Fold in Inclusions: Gently stir in your chocolate chips or other mix-ins (like sprinkles, nuts, or oats) by hand. Chill the Dough (Highly Recommended): Many copycat recipes suggest chilling the dough for at least 30 minutes, or even overnight, to help the flavors develop and prevent the cookies from spreading too much in the oven, ensuring they stay thick. Portion and Shape: Scoop out large portions of dough (often 1/4 to 1/2 cup or 4-5 ounces each) and roll them into balls. For the signature rough-top look, some recipes recommend tearing the dough ball in half and placing the halves back together with the torn, jagged sides facing up. Bake: Place the dough balls on a parchment-lined baking sheet, leaving ample space between them. Bake at the recommended temperature (often 350^\circ\text{F} or 375^\circ\text{F}) until the edges are set and lightly golden, but the center still looks slightly soft or underbaked. Cool: Let the cookies cool on the baking sheet for a period of time before transferring them to a wire rack to cool completely (or before frosting, if the recipe calls for it).