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These Crumbl Dark Cream Cookies are thick, ultra-chocolatey double-chocolate chip cookies packed with melty semi-sweet chocolate chips. Plus they bake up soft, fudgy, and chewy in the center with crisp edges. Just like the bakery version, only better homemade.
Bonus: No chilling needed for this recipe, and each cookie is giant and irresistible (Crumbl vibes but way cheaper and more delicious!)
If you love Crumbl dupes, try my Crumbl Dirt Cake Cookies, CRUMBL Chocolate Cake Cookies and Crumbl Dulce de leche cookies next!
Thought I’d finally write a review because I’ve been exclusively baking ONLY these cookies for over a year. (Except one time I made chocolate chip cookies and was severely disappointed and went back to ol’ faithful)
I will say my recipe modification is sub the brown sugar for regular, but still add the 2 tbs of regular granulated, then add 2-3 tbs of maple syrup.
I literally bring it to any pot luck or family event, and they never disappoint.
So thanks for changing my lifeee 🙂
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I am a chocolate-cookie girlie through and through, and this was one of my most-requested Crumbl copycats. Once I nailed the base, this recipe went viral and became a staple here, thick, dramatic chocolate cookies that taste like a brownie and a cookie had a baby.
If you love rich, fudgy chocolate cookies, these will become your whole personality too.
Why You’ll Love These double chocolate chip cookies
- Ultra-chocolatey & bakery-style thick
- No chilling required
- One-bowl recipe which means minimal clean up
- Brown sugar + cocoa powder makes them ultra chewy every time
- Cheaper than Crumbl and easy to freeze
Why They’re Soft & Chewy
- Brown sugar = moisture + chew
- Just-right butter ratio
- Under-baking slightly keeps the centers fudgy
- Cooling on the tray finishes the bake gently
Ingredients for this thick double chocolate cookie recipe
Here are the ingredients you will need to make these Crumbl dark dream cookies. Make sure to scroll down to the recipe card for the full detailed ingredient measurements.
- Butter– You can use either salted or unsalted butter for this recipe.
- Brown sugar– The light brown sugar is the main sweetening agent that will keep the cookies extra soft and chewy.
- Granulated sugar- The granulated sugar is what makes the cookie edges a little crispy.
- Egg– The egg is the binding agent for these cookies, the yolk also adds extra fat for mositure.
- Vanilla extract– The vanilla extract helps bring out the chocolate flavor even more.
- Flour– You will need all purpose flour for this cookie recipe.
- Dutch processed cocoa powder– The dutch processed cocoa powder will give a nice chocolatey flavor.
- Baking soda– The baking soda will give you extra height to your cookies.
- Salt– The salt will balance out the sweetness of the cookies.
- Chocolate chips– Make sure to use good quality chocolate chips for these cookies.
How to make Crumbl dark dream cookies
This is how you can make double chocolate cookies. Make sure to scroll down to the recipe card for the full detailed instructions!
- Cream butter and sugars.
- Mix in egg, vanilla, and cocoa.
- Fold in flour, baking soda, salt, and chocolate chips.
- Scoop 8 large cookies, top with extra chocolate chips.
- Bake at 350°F for ~10 minutes.
- Cool on tray 10 minutes (important!)
Troubleshooting Section
- Cookies spreading too much? The dough could’ve been too warm. Pop your cookie dough balls into the fridge for 10-20 minutes to prevent that.
- Cookies too cakey? You likely added extra flour. Spoon and level or weigh your flour using a kitchen scale.
- Dry cookies? Over-baked. Pull out when the edges are set but the centers look slightly soft.
- Not chocolatey enough? Use Dutch-process cocoa powder. It gives much deeper chocolate flavor.
Frequently asked questions – FAQ
Store these double chocolate chip cookies in an airtight container at room temperature for 3–4 days or in the fridge for up to a week. For that gooey Crumbl-style texture again, microwave for 8–10 seconds before eating.
Yes! Freeze baked cookies or cookie dough balls for up to 2 months. Freeze on a sheet first, then transfer to a container. Thaw at room temp and warm slightly to get that soft-center Crumbl bite.
These copycat Crumbl cookies use semi-sweet chocolate chips, but you can swap for dark chocolate, milk chocolate, white chocolate, or even chopped chocolate bars. Add peanut butter chips or hazelnuts for a fun twist.
To make mini catering-style Crumbl cookies, scoop 16 smaller dough balls instead of 8 large ones and bake for 8–9 minutes. Same texture, just bite-sized!
No, this Crumbl Dark Dream cookie recipe does not require chilling, which means cookies are ready fast. If your dough feels warm or sticky, chill for 10–20 minutes to prevent spreading.
Crumbl Dark Dream cookies
Ingredients
- 1/2 cup butter
- 3/4 cup brown sugar
- 2 tbsp granulated sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 & 1/4 cup flour
- 1/2 cup dutch processed cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2/3 cup semi sweet chocolate chips
- 1/3 cup semi sweet chocolate chips for decoration
Instructions
- Start by preheating the oven to 350F then line a baking sheet with parchment paper then set aisde.
- Cream the butter, brown sugar, and granulated sugar together until creamy.
- Mix in the egg, and vanilla extract until combined, then add in the flour, baking soda, cocoa powder, and salt and mix just until combined. Add in the 2/3 cup of chocolate chip and gently fold.
- Scoop out 8 equally sized cookie dough balls, place them on a baking sheet and top each cookie with more chocolate chips. and gently flatten to about 1 inch in thickness.
- Bake the cookies in the preheated oven for 10 minutes then let cool on the baking sheet for another 10 minutes then transfer to a cooling rack.
Notes
How to store Crumbl dark dream cookies?
These cookies can be stored in an airtight container at room temperature for up to 4 days. You can also store them in an airtight container in the fridge for up to a week. These cookies can also be frozen in an airtight container for up to 2 months. Once you’re ready to enjoy them you can pop them in the microwave for a few seconds to get it all ooey gooey and enjoy it!Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My great granddaughter makes these gluten free with Caputo Gluten Free Flour. She added crushed peppermint at Christmas. I just made them today for her using Caputo GF Flour and added Reese’s Mini cups. They were amazing. Thank you for this great recipe
Aww that’s so sweet and I’m so glad you both loved them 😊
Absolutely love this recipe! Super accurate and absolutely delicious. I was wondering if there is any recommended egg substitute for it? Since my mother can’t have eggs :). Thank you for making this!
Absolutely! 😊 I’m so glad you loved the recipe and thank you for the kind words. For an egg-free option, the best substitute here is 1 tablespoon cornstarch mixed with 2 tablespoons water (stir until smooth). It keeps the cookies thick and chewy without affecting the chocolate flavor. Another good option is 1/4 cup full-fat plain yogurt or sour cream, which also works well for moisture and structure.
Let me know how it turns out for you and your mom 💕