Copycat Chocolate Crumbl Cookies

These copycat chocolate crumbl cookies feature a baked buttery cookie bliss, topped with a rich and decadent dark chocolate buttercream. They are soft & moist with the perfect amount of chew in them. The frosting options for these cookies are truly endless. From a fresh strawberry buttercream to a thick caramel icing, feel free to customise them as you’d like. This recipe can be scaled as you need can be made ahead of time for a larger crowd. They are so quick & easy to throw together and are perfect for any occassion. 

Ingredients you’ll need:

• Unsalted butter: It is very important to have your butter at room temperature. You can ensure this by lightly pressing your finger on the block of butter. It should slightly leave an imprint. I also prefer to use unsalted butter because salted butters have varying amounts of salt content in them and it is always a good idea to add it on your own and avoid your bakes from being too salty.
• Brown sugar: You can use either light or dark brown sugar to make this recipe. Brown sugar helps to add moisture and softness to the cookies.
• Granulated sugar: Along with adding sweetness, granulated sugar helps the cookies hold their perfect shape and structure.
• Egg yolk: These cookies are chewy yet so soft and moist. One of the secret to that is this extra egg yolk which adds more moisture to your cookies along with also being a binding agent. Having your eggs at room temperature makes it easier to incorporate them and allow them to mix thoroughly in your cookie dough. A good way of doing this is by letting them sit in a bowl filled with room temperature water for around 10 minutes or until they come down to room temperature.
• Vanilla: I highly recommend that you use a high quality, pure vanilla extract. This helps in giving a rich flavor to your baked goods. Pure vanilla extracts are typically dark brown in color. This enhances the flavor of all ingredients and you should never leave this out.
• All-purpose flour: I highly recommend weighing all your ingredients using a kitchen scale for accurate recipe results. If you’re using cups, don’t scoop your cup into the flour. Spoon the flour into your cup and level it off with the back of a knife.
• Cocoa Powder: A good quality natural and unsweetened dutch process cocoa powder is the best. This can make a huge difference in the taste of chocolate in your baked goods. I highly recommend you use a cocoa powder which is natural and unsweetened.
• Espresso Powder: Such small quantities of espresso powder will not add any coffee flavor to your cookies but rather, it will only enhance the flavor of chocolate in them, thus making them even more delicious!
• Powdered Sugar: You will need powdered of confectioners’ sugar to add to your chocolate buttercream. It mixes in like a breeze and leaves no grainy lumps at all! 
• Heavy Cream: You will need high-fat heavy cream or heavy whipping cream to make a smooth and silky buttercream. If you’re using low-fat cream, make sure to drain out the water content from it before starting. 

FAQ

Tips to make the best copycat crumbl chocolate cookies:

• Measure the flour carefully. Too much flour in the mix is the number one reason why cookie recipes fail. Excess flour makes cookies {and most other baked goods} dry and prevents them from spreading in the oven. Carefully spoon your flour into the measuring cup and then level it off with the flat edge of a knife. Whatever you do, don’t scoop the flour directly from the bag or container with the measuring cup as it causes the flour to be packed in too tightly.
• Do not over bake. For those soft, gooey centers be sure to pull the cookies from the oven when the edges are set and browned and the center of the cookie is puffed and pale. The middle of the cookies might seem slightly under baked but the residual heat from the pan will continue to bake the cookies once they are removed from the oven. Once the cookies cool they will have perfectly soft and fudgy centers.
• Round the cookies. These cookies are pretty much round when they come out of the oven. They will of course taste incredibly delicious and you may not want to wait anymore to have them. But if you want to get perfectly round cookies, this is the time to put in those extra 2 minutes of effort. Take a cookie cutter of a slightly larger size than your cookies and place the even edge around the cookies on the baking tray. Round the cookie 2-3 times so that it takes the perfect shape. The cookies are soft at this time and thus take the shape of the cookie cutter.

HOW TO GET THE BEST RESULTS FROM THIS crumbl cookie  RECIPE?

All of the recipes on the blog are thoroughly tested multiple times and carefully designed so that anyone can reproduce these delicious baked good in their own kitchen and enjoy them to the fullest. The only way to make this possible is when anyone can exactly replicate the measurements and temperatures.

• In order to standardise the way ingredients are measured, I highly recommend that you weigh them in grams. Volume measurements are nearly not as accurate and have a lot of scope for errors. To precisely be able to replicate the recipes, all you will need is a kitchen scale!
• Every oven heats up differently. Your oven might be over heating or under heating by around 50 degrees or more and you might not even know. In order to ensure that you are baking at the right temperatures, I highly recommend investing in an oven thermometer!

If you would still like to bake using volume measurements, I mentioned those below. However, I primarily test my recipes in grams and cannot promise the best results if you do so. Trust me, once you’ll start using these tools you’d never want to go back!

I hope you’ll enjoy these copycat chocolate crumbl cookies this Christmas and don’t forget to bookmark this recipe for the holidays. These scrumptious cookies are perfect to satisfy your midnight cravings with minimal effort!

Happy baking!

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