Copycat Chocolate Crumbl Cookies
Better than the original! These Copycat Chocolate Crumbl Cookies are soft, moist and decadent topped off with a rich, buttercream frosting.
Equipment
- food scale
- stand mixer or hand mixer
- Baking Sheets
- Wire racks
Ingredients
- 3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/2 cups butter softened
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 3 eggs
- 2 tsp pure vanilla extract
- 2 cups semi-sweet chocolate chips
Chocolate Buttercream Frosting
- 1/2 cup butter softened
- 2 oz Unsweetened Baker's Chocolate melted
- 1 box powdered sugar 16oz
- 1 tsp pure vanilla extract
- 6 tbsp milk
Instructions
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper if not using Doughmakers Baking Sheets.
- In a mixing bowl, whisk together flour, cocoa powder, baking powder and salt. Set aside.
- Using a stand mixer with a paddle attachment or hand mixer, cream butter, dark brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix well.
- Gradually add the dry ingredients, mixing until just combined. Scrape down the sides of the bowl as you go along.
- Stir in the chocolate chips, distributing them evenly throughout the dough.
- Drop a large dough ball onto a food scale, measuring 5 oz. If you do not have a food scale, use 1/3 cup and fill it.
- Roll dough into large balls. Drop 6 balls onto a baking sheet, making sure to leave room for spreading.
- Press your hand down on the dough ball to flatten it down slightly.
- Bake for 12-14 minutes, or until the edges are just set but the centers are still slightly soft.
- Remove from the oven and let the cookies cool on the baking sheet for about 2-3 minutes, then transfer to a wire rack and cool completely. If the cookies are still too rounded, use the back of the spatula to slightly press them down while they are still on the cookie sheet.
Chocolate Buttercream Frosting
- In a small saucepan, melt unsweetened chocolate.
- Using a hand mixer, beat the butter until smooth. Add melted chocolate and beat until incorporated.
- Pour in powdered sugar, vanilla extract and milk, a little at a time, and beat until smooth and creamy.
- Add to a piping bag fitted with a large star tip. Pipe frosting onto the cooled cookies.
- Serve and enjoy!
- Store leftover cookies for 3-5 days in an airtight container. For freshest taste, place in the refrigerator. To freeze, place them in an airtight container for up to 3 months. When ready to enjoy, simply thaw them at room temperature for a few minutes or reheat them in the microwave for a warm and gooey treat.
