Description
Thick, soft chocolate cake cookies topped with rich chocolate cream cheese frosting — just like Crumbl, but even better fresh from your own oven.
Ingredients
Units
Scale
- 1 1/2 cups unsalted butter, softened
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 3 eggs
- 1/4 cup corn syrup
- 1 tablespoon vanilla
- 3 1/2 cups all-purpose flour
- 1 cup cocoa powder
- 1 tablespoon cornstarch
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
For the Frosting
- 3/4 cup unsalted butter, softened
- 4 ounces cream cheese, softened
- 1 cup cocoa powder
- 4 cups powdered sugar
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- In a stand mixer, cream butter, brown sugar, and granulated sugar for about 2 minutes until smooth.
- Add vanilla, eggs, and corn syrup. Mix until fully combined.
- Add cocoa powder, flour, baking soda, cornstarch, and salt. Mix until a thick dough forms.
- Fold in chocolate chips.
- Scoop dough using a large ice cream scoop and place on prepared baking sheets. Slightly flatten tops.
- Bake for about 10 minutes, or until centers are set. Cool completely.
- Beat butter and cream cheese until smooth.
- Add cocoa powder, vanilla, and half of the powdered sugar. Mix on low until combined.
- Add remaining powdered sugar. Mix on low, then increase speed and whip for 1 minute until fluffy.
- Transfer frosting to a piping bag fitted with a large star tip and pipe a spiral onto cooled cookies.
Notes
- Store in an airtight container up to 3 days (refrigerate if kitchen is warm).
- Dough can be made ahead and refrigerated up to 48 hours.
- For smaller cookies, reduce bake time by 1–2 minutes.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 620 kcal
- Sugar: 60 g
- Sodium: 310 mg
- Fat: 33 g
- Saturated Fat: 20 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Cholesterol: 105 mg