If you’re a chocolate lover, prepare to fall head over heels for these Crumbl Dark Dream Cookies!
With their ultra-fudgy centers, rich cocoa flavor, and pools of melted dark chocolate, these cookies are the ultimate indulgence. It’s like biting into a decadent chocolate dream (hence the name) with every single bite.
I first tried a Crumbl Dark Dream Cookie on a late-night bakery run, and it was pure magic. Naturally, I had to recreate that experience at home—and let me tell you, this recipe delivers!
Whether you’re enjoying them fresh from the oven with steaming Hot Chocolate or serving them alongside a platter of Chocolate Covered Strawberries for a special treat, these cookies are guaranteed to impress.
What sets them apart? The secret is in the perfect balance of gooey chocolate chips and a touch of espresso powder, which intensifies the chocolate flavor.
The result? A cookie that’s deeply rich without being overly sweet—a sophisticated twist on a classic.
What I Didn’t Expect About This Recipe?
- Chocolate overload: If you love chocolate, these cookies will be your new obsession.
- Decadent texture: The chewy edges and soft, gooey centers are a match made in dessert heaven.
- Simple ingredients: You likely already have everything you need in your pantry.
- Better than store-bought: No need to wait in line at Crumbl when you can whip up these beauties at home!
Whether baking for a crowd or treating yourself to something special, these Crumbl Dark Dream Cookies are guaranteed to satisfy your sweet tooth.
Crumbl Dark Dream Cookies Recipe
Equipment
- Mixing bowl
- Hand or stand mixer
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- ½ cup butter
- ¾ cup brown sugar
- 2 tablespoon granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 1 & ¼ cup flour
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ⅔ cup semi sweet chocolate chips
- ⅓ cup semi sweet chocolate chips for decoration
Instructions
- Prep the Oven and Pan: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until creamy.
- Add Wet Ingredients: Mix in the egg and vanilla extract until well combined.
- Incorporate Dry Ingredients: Add flour, cocoa powder, baking soda, and salt. Mix just until combined.
- Add Chocolate Chips: Fold in ⅔ cup semi-sweet chocolate chips gently.
- Shape Cookies: Scoop 8 equal-sized dough balls. Place on the baking sheet, top with additional chocolate chips, and gently flatten to 1-inch thickness.
- Bake: Bake for 10 minutes. Let cookies cool on the baking sheet for 10 minutes, then transfer to a cooling rack to cool completely.
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 422kcal |
| Carbohydrates | 57g |
| Sodium | 263mg |
| Fat | 20g |
| Protein | 5g |
| Sugar | 33g |
Expert Tips for Perfect Double Chocolate Cookies!
- Room Temperature Butter: Ensure your butter is softened but not too warm. This makes it easier to cream with the sugars and helps create a smooth, airy texture.
- Accurate Cocoa Choice: Dutch-processed cocoa gives these cookies a rich, deep chocolate flavor and a beautiful dark color. Avoid substituting with natural cocoa for the best results.
- Chilling Optional, But Beneficial: While the recipe doesn’t require chilling, refrigerating the dough for 15–30 minutes can enhance the flavor and prevent the cookies from spreading too much during baking.
- Even Dough Balls: Use a cookie scoop or weigh the dough to ensure uniform-sized cookies. This helps them bake evenly.
- Don’t Overmix: Once the dry ingredients are added, mix just until incorporated. Overmixing can lead to tough cookies.
- Extra Chocolate Chips: Press additional chocolate chips into the tops of the cookies before baking. This not only makes them look bakery-style but also adds bursts of melty chocolate with every bite.
- Underbake for Soft Centers: Take the cookies out of the oven when the edges are set, but the centers look slightly underbaked. They’ll firm up as they cool, resulting in perfectly soft, fudgy centers.
- Parchment Paper Advantage: Always bake on parchment paper or a silicone baking mat. It ensures easy release and even browning on the bottom of the cookies.
- Cooling Time Matters: Allow the cookies to cool on the baking sheet for 10 minutes. This prevents them from breaking apart when transferring to the cooling rack.
- Custom Add-ins: Swap or add ingredients like white chocolate chips, chopped nuts, or caramel bits for variety.
