A warm chocolate cookie with semi-sweet chocolate chips topped with chocolate fudge frosting. These cookies are a perfectly rich chocolate cake in cookie form!
Crumbl Chocolate Cake Cookies
I am your go to resource for Crumbl copycat recipes! Whether it is the original Chocolate Chip, Sugar Cookie or any of their rotating weekly flavors, these cookies are as good as, if not better (yeah they are better) than the original!
This chocolate cake cookie is beyond perfect! It honestly reminds me of my favorite homemade chocolate cake recipe, only in cookie form. Chocolate cake cookie with chocolate chips and chocolate icing, you might be tempted to call this cookie “death by chocolate,” but I guarantee this chocolatey bad boy will only make you stronger!
Ingredients In Chocolate Cake Copycat Cookies
For the cookies
- Softened Butter- Make sure that your butter is room temperature so that it will cream smoothly with the sugars. I always use salted butter!
- Granulated Sugar
- Brown Sugar- The combination of sugars will help keep the cookies moist and chewy.
- Corn Syrup- This ingredient helps you get perfect, fudgey texture.
- Flour- All Purpose flour will do the trick.
- Dutch Processed Cocoa- I personally love Dutch Cocoa. It has a smooth, dark flavor that is amazingly chocolatey. This is what Crumbl uses in their cookies so if you are looking for a replica, use dutched cocoa! If you are just looking for a delicious cookie, any unsweetened cocoa will work.
- Cornstarch- The cornstarch helps the cookies stay nice and soft after baking.
- Baking Soda
- Semi Sweet Chocolate Chips– use your favorite brand!
For the chocolate icing
- Softened Butter- Make sure it is room temperature so that it creams well with the cream cheese.
- Cream Cheese- You also want your cream cheese to be room temperature.
- Cocoa Powder- Again, I prefer dutch processed cocoa.
- Powdered Sugar
- Milk- Just a little bit to get the icing to the right thickness.
How To Make Chocolate Cake Cookies
Preheat the oven to 350 degrees.
In a stand mixer, cream together the butter and the sugars. Add the eggs, corn syrup and vanilla and mix again until the batter is light and fluffy. Add in the flour, cocoa, salt, cornstarch and baking soda and mix until combined.
Fold in the chocolate chips being careful not to overmix your dough.
Separate the dough into twelve 1/2 cup portions. Roll each piece into a ball and place 6 balls per cookie sheet. Press down on each ball to flatten it slightly.
Bake for 15-17 minutes. You will know they are done when the top begins to crinkle and the no longer looks wet. DO NOT OVER BAKE! If your cookies end up dry, they were over baked. You’ll want to pull them out as soon as the tops begin to crackle.
While the cookies are cooling, make your frosting by whipping the butter and cream cheese together until smooth. Next, add the powdered sugar in one cup at a time. You can add a tsp or so of milk or cream to help incorporate the powdered sugar, if needed. Be careful to not add too much though, or your frosting will end up runny.
Once all of the your powdered sugar has been added, add the cocoa powder and vanilla. When your powdered sugar and cocoa are mixed in, add milk or cream 1 tsp at a time until your frosting as reached the desired consistency if needed. Be careful not to add too much liquid to the frosting at a time. A little goes a long way when you are working with powdered sugar.
Add the frosting to a piping bag fit with a large closed star tip (tip 2D). Pipe the frosting onto your cookie in a spiral, starting at the center of the cookie, working your way out. Make sure to keep the frosting bag straight up and down while you pipe.
More Crumbl Cookie Copycat Recipes
Copycat Crumbl Chocolate Cake Cookie
Chocolate Fudge Frosting
- 3/4 cup salted butter softened
- 4 oz cream cheese softened
- 1 cup dutch processed cocoa powder*
- 4 cups powdered sugar
- 1 tbsp vanilla extract
- milk to thin, if needed
- Preheat the oven to 350°.
- Using a stand mixer, cream together the butter and sugars until light in color and fluffy in texture.
- Add in the eggs, corn syrup and 1 tbsp of vanilla. Mix until thoroughly combined.
- Next, add the flour, cocoa, cornstarch baking soda and salt. Mix until your chocolate cookie dough forms. The dough will be soft. Fold in the chocolate chips.
- Divide the dough out into 12 equal portions, I like to use my 1/2 cup measuring cup to help divide the dough. You'll want to use a little less than 1/2 cup of dough to have 12 cookies.
- Roll each portion onto a ball then flatten slightly so it looks like a hockey puck before arranging on a parchment paper or silicone mat covered pan. Place 6 cookies per tray.
- Bake at 350° for 15-17 minutes. The cookie should start to crack and crinkle, it will spread slightly and the centers of the cookie should no longer look wet before taking them out of the oven.
- While the cookies are cooling, make the frosting, by whipping the butter and cream cheese until smooth.
- Add the powdered sugar, one cup at a time, mixing until it is combined before adding another cup.
- Add in the cocoa powder andthe vanilla.
- Add milk 1 tsp at a time until you've reached your desired consistency.
- Add the frosting to a piping bag fit with a large closed star (2D) tip. Pipe the frosting onto the warm cookies in a spiral, starting in the center of the cookie working your way out.
- Serve warm.