Chocolate Cake Cookies (Crumbl Copycat Recipe)

Delight in the decadence of our Chocolate Cake Cookies, inspired by the renowned Crumbl recipe. These cookies, a perfect indulgence for the holiday season, boast a lusciously thick chocolate buttercream frosting topping and elegant chocolate curls. A true chocolate lover's dream, encapsulated in every scrumptious bite!

Chocolate Cake Cookies make chocolate dreams come true!

If you’ve been on the hunt for the perfect treat to satisfy your sweet tooth, these Chocolate Cake Cookies are your golden ticket.

With a blend of simple ingredients and a quick baking time, you’ll be indulging in chocolate heaven before you know it.

The rich chocolate flavor of these cookies is a true delight, satisfying every chocolate craving.

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Whether it’s Valentine’s Day, a birthday, or just a regular day, these cookies are a hit for any occasion.

They’re a great way to spread some love and chocolatey goodness around.

They also make for a thoughtful and tasty homemade gift and will be the perfect addition to your holiday cookie trays!

For more decadent chocolate cookies, try my Double Frosted Chocolate Chip Cookies, Oreo Red Velvet Chocolate Chip Cookies, German Chocolate Cake Cookies, Chocolate Snickerdoodle Cookies, and these Chocolate Rolo Stuffed Cookies!

Ingredients for Chocolate Cake Cookies

Wet Ingredients. Butter, Vanilla Extract, Egg, Heavy Whipping Cream
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Powder, Dutch Process Cocoa Powder, Powdered Sugar, Salt

How to Make Crumbl Chocolate Cake Cookies

Creating these delectable Chocolate Cake Cookies is a walk in the park!

With these easy-to-follow instructions, you’ll be savoring the deliciousness of your homemade cookies in no time.

Chocolate Cookies

1. Preheat Oven to 350F Degrees. Line two baking sheets with parchment paper and set aside. You’ll also want to use a large bowl and a hand mixer, or the bowl of a stand mixer with a paddle attachment, for this recipe.
2. Cream together Butter with Brown Sugar and Granulated Sugar. Mix until combined.
3. Incorporate the Vanilla Extract and Egg, continuing to cream the ingredients until the mixture is light and fluffy. Scrape down the sides of the mixing bowl to include all the ingredients. Cream for about 2–3 minutes.

4. Gradually add the Flour, Cocoa Powder, and Baking Powder, and mix until combined. Scrape the sides of the bowl as needed.
5. With your cookie dough ready, use a size #24 cookie scoop to place dough balls onto your parchment-lined baking sheets. Allow at least 2 inches between each one to allow for spreading.
6. Gently press the cookie dough down with your fingertips for a flatter cookie shape.

7. Bake in a preheated 350F degree oven for 8-10 minutes.
8. Allow the cookies to cool on a baking sheet for a few minutes before moving them to a wire rack to cool completely.

Chocolate Buttercream Frosting

1. While the cookies are cooling, prepare your chocolate buttercream frosting. In a separate mixing bowl, combine softened Butter with Powdered Sugar and Cocoa Powder.

2. Add Vanilla Extract and mix together.
3. Drizzle Heavy Cream a little at a time until the desired consistency is reached.
4. Place the frosting into a piping bag with a large star tip. Start in the center of the cooled cookie and spiral outward, covering the cookie with frosting.

5. Sprinkle chocolate curls on top and serve!

FAQs

Storage & Freezing

Storage: Store your cookies once they have cooled completely or once the frosting has set. Put them in an airtight container to maintain their chewiness and prevent them from drying out. They will stay fresh for up to a week, but trust us, they are best enjoyed within 2–3 days!

Freezing: If you've made a big batch of these delicious cookies to enjoy over time, freezing is a great option! To freeze once decorated, place the cookies in a single layer on a parchment-lined baking sheet and flash-freeze until solid. Once frozen, transfer the cookies to an airtight container, placing parchment paper between layers to prevent sticking. Your cookies will stay fresh and delicious for up to 3 months! When you are ready to enjoy your frozen cookies, simply remove them from the freezer and let them thaw at room temperature. This ensures that the texture and flavor of your cookies remain just as delightful as when they were first baked. You can freeze undecorated cookies as soon as they have cooled down; you don’t need to flash-freeze them first. Just make sure to put parchment paper between each one to prevent sticking.

Substitutions & Variations

• Butter. Use salted butter for making cookies to enhance the flavors. This will give you a rich and moist cookie base. You can use margarine if preferred.
• Vanilla Extract. Adds a sweet, warm flavor, but almond extract can be a delicious substitute.
• All-Purpose Flour. The main dry ingredient in these cookies. For a gluten-free version, use a gluten-free flour blend.
• Baking Powder. This helps the cookies rise. Baking soda with some cream of tartar can be a substitute if needed.
• Chocolate Buttercream Frosting. For a different flavor, try vanilla or peanut butter frosting.
• Heavy Whipping Cream. Essential to get the frosting consistency we’re going for. Milk can be used, but frosting will be less rich.
• Serve them warm. Pop a thawed cookie in the microwave for a few seconds, and you’ll be treated to a warm and chewy Chocolate Cake Cookie, making it feel like it’s freshly baked!
• Add-ins. Add in some chocolate chips, peanut butter cups, or even white chocolate chips—the possibilities are endless!

Pro Tips

Unleash your inner baker and make the most scrumptious Chocolate Cake Cookies by following these expert tips! Whether you’re a baking novice or a seasoned pro, these guidelines will help you achieve cookie perfection every time.

Weighing Ingredients.

Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.

	Volume	Ounces	Grams
All Purpose Flour	1 Cup	4½ Ounces	120 Grams
Bread Flour	1 Cup	4½ Ounces	120 Grams
Granulated Sugar	1 Cup	7 Ounces	200 Grams
Brown Sugar	1 Cup	7½ Ounces	213 Grams
Confectionary Sugar	1 Cup	4 Ounces	113 Grams

Sift Your Dry Ingredients.

For a smooth and well-mixed dough, make sure to sift your flour, cocoa powder, and baking powder. This helps in breaking up any lumps and incorporating air, resulting in lighter and more uniform cookies.

Don’t Overmix the Dough.

While it’s essential to mix your ingredients well, overmixing the cookie dough can lead to dense and tough cookies. Mix just until the flour mixture is incorporated to maintain the chewiness we all love in a cookie!

Keep an Eye on the Oven.

Every oven works a little differently, so keep a close eye on your cookies during the baking process. Bake for 8-10 minutes, but start checking around the 8-minute mark. The cookies are done when the tops are set, ensuring a chewy interior.

Let Them Cool.

Patience is key! Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and maintains the deliciously chewy texture.

Get Creative with Toppings.

While chocolate curls are a great finishing touch, don’t hesitate to explore other options! Drizzle melted chocolate, sprinkle powdered sugar, or add some crushed peanut butter cups for an extra layer of flavor and texture.

• Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
• Wire Rack for cooling cookies. I like to have at least two cooling racks.
• Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
• Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
• Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
• Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
• Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
• Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.

To find out more, check out my Pro Tips Guide for making the best cookies every time!

Have you tried these chewy chocolate cookies?

Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!

More Crumbl Copycat Cookie Recipes

• Cinnamon Toast Crunch Cookies
• Red Velvet Crumbl Cookies
• Butterfingers Cookies
• Pink Velvet Crumbl Cookie Recipe
• Cosmic Brownie Cookies Crumbl Copycat
• Crumbl Churro Cookies