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Copycat Crumbl Chocolate Cake Cookies

Indulge in these delicious cookies that mimic the beloved Crumbl chocolate cake experience, featuring a soft, chewy texture and melty chocolate chips.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Should be at room temperature.
  • 1 cup brown sugar Packed.
  • 1/2 cup granulated sugar
  • 2 large eggs Should be at room temperature.
  • 2 teaspoons vanilla extract
Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Mix-ins
  • 2 cups chocolate chips Use your preferred type (dark, milk, or white chocolate).

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, along with the vanilla extract, mixing well after each addition.
  4. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  5. Gradually add the dry mixture to the creamed butter mixture until just combined. Be careful not to overmix.
  6. Fold in the chocolate chips with a spatula.
Baking
  1. Using a cookie scoop or tablespoon, scoop out rounded balls of dough and place them on a lined baking sheet.
  2. Bake for 10-12 minutes, until the edges look set and the centers may appear slightly underbaked.
  3. Let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

For best results, use room temperature ingredients and chill the dough for 30 minutes before baking if desired. Experiment with mix-ins like nuts or sprinkles for a twist.