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Servings: 10
Calories: 581kcal
Ingredients
- ¾ cups brown sugar
- ¼ cup granulated sugar
- ¾ cups unsalted butter softened
- 2 eggs room temperature
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- ½ cup cocoa powder
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon espresso powder
- ½ cup semi sweet chocolate chips
Chocolate fudge frosting:
- ½ cup unsalted butter softened
- ¼ cup cream cheese softened
- ½ cup cocoa powder
- 2 cups powdered sugar
- ¼ teaspoon salt
Instructions
- Preheat your oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy—this should take about 5 minutes. Next, add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully combined.¾ cups brown sugar, ¼ cup granulated sugar, ¾ cups unsalted butter, 1 tablespoon vanilla extract, 2 eggs
- In a separate bowl, sift together the flour, cocoa powder, cornstarch, baking soda, salt, and espresso powder. Gradually add the dry ingredients to the wet mixture, stirring just until everything is combined.2 cups all-purpose flour, ½ cup cocoa powder, 1 tablespoon cornstarch, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon espresso powder
- Scoop the cookie dough into balls about 2 tablespoons each, and place them on the prepared baking sheet. Press chocolate chips into the tops of each dough ball. Bake the cookies for 10 minutes, remove from the oven and allow them to cool on the baking sheet before transferring to a wire rack.½ cup semi sweet chocolate chips
- For the frosting, beat the softened butter, cream cheese, cocoa powder, powdered sugar, and salt with an electric mixer until smooth. Transfer the frosting to a piping bag with a star tip and pipe it onto the cooled cookies in a swirl or flower pattern.½ cup unsalted butter, ¼ cup cream cheese, ½ cup cocoa powder, 2 cups powdered sugar, ¼ teaspoon salt
- Enjoy your homemade Copycat Crumbl Chocolate Cake Cookies!
Notes
- Room Temp is Key: Make sure your eggs and butter are at room temperature for a smoother dough and better texture.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing can make your cookies tough.
- Chilling the Dough: If your dough feels too soft or sticky, chill it for about 10 minutes before shaping it into balls.
- Espresso Powder: Adding espresso powder won’t make your cookies taste like coffee, but it will give a deep, rich flavor to the chocolate.
- Chocolate Chips Tip: Push the chocolate chips into the dough right before baking to make sure they don’t sink into the cookie.
- Frosting Swirl: Use a star-shaped piping tip to get that Crumbl look. Don’t worry if it’s not perfect—it’ll still taste amazing!
- Frosting First: If you’re planning to transport these, chill the cookies with the frosting in the fridge so it sets and doesn’t get messy.
Nutrition
Calories: 581kcal | Carbohydrates: 75g | Protein: 7g | Fat: 31g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 326mg | Potassium: 261mg | Fiber: 5g | Sugar: 48g | Vitamin A: 837IU | Calcium: 52mg | Iron: 3mg
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