Crumbl Dark Dream Cookies
Thick, fudgy, and intensely chocolatey, these Crumbl Dark Dream Cookies are a spot-on copycat with Dutch-process cocoa, melted dark chocolate, and two types of chocolate chips baked into every oversized cookie.
Equipment
- Stand mixer or hand mixer
- Baking sheet
- Parchment paper
- Cookie scoop
Ingredients
- 2 cups bread flour or all-purpose
- 3/4 cup Dutch-process cocoa powder
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup unsalted butter softened, 2 sticks
- 1 cup granulated sugar
- 1/2 cup light brown sugar packed
- 2 large eggs room temperature
- 1 tsp pure vanilla extract
- 4 oz dark chocolate (70%) melted and cooled
- 1 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chips
Instructions
- Whisk together flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Set aside.
- Beat softened butter with granulated and brown sugars on medium-high for 3 to 4 minutes until pale and fluffy.
- Add eggs one at a time, mixing after each. Add vanilla and mix again.
- Pour in melted dark chocolate and mix until fully incorporated.
- Add the flour mixture on low speed and mix just until no dry streaks remain.
- Fold in both chocolate chips with a spatula.
- Chill dough covered in the refrigerator for at least 2 hours, or overnight.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop dough into balls of about 3 tablespoons each and place 3 inches apart on the prepared sheets.
- Bake 11 to 13 minutes until edges are set. Centers will look underdone - that is correct.
- Cool on the pan for 10 minutes before transferring. Cookies firm up as they cool.
Notes
- Do not skip chilling the dough - it prevents spreading and builds flavor.
- Dutch-process cocoa gives a darker, richer flavor than natural cocoa.
- Cookies are done when edges look set, even if the center still looks soft.
- Freeze unbaked dough balls for up to 2 months and bake from frozen, adding 2 to 3 extra minutes.