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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.
Are the calories per cookie or for the whole recipe?
per cookie
Another great copycat! I’ve tried several of your Crumbl copycats and this is another 5 star recipe. Never disappoints. My whole family loves them! Thank you!!
You’re very welcome Angela. So glad to hear your family loved them!
The cookies look great! Just to clarify, is the bottom of the cookie meant to be soft or hard? What happens if its too soft?
The bottom should be soft but set enough to hold together after cooling. If it’s staying gooey or collapsing, try baking a minute longer or letting the cookies cool on the baking sheet for the full 10 minutes before moving them.
I made these for our July 4th party and they were AMAZING!
YUM!! Glad you enjoyed them Kristy!
Hello!
Do you use dark or light brown sugar? Salted or unsalted butter? Thanks!
You can use either for both!
loved the cookies!! super chocolatey and perfect for a chocolate lover like me!! the melted chocolate made it soft n gooey.
definitely wld try other of her recipes ,they all looked SO GOOD!!!!
YAY! This is amazing to hear!!
Wow these were amazing. I’m going to make more and replace the chips with peanut butter chips and another batch with toffee bits. Thanks for a wonderful recipe!
Awh, you’re very welcome Katherine!
These came out perfect. I made 12 x-large cookies instead of 8 giant ones. Still baked 10 mins. Love them!
Enjoy!
The family loved these. I wrapped the dough around a Reese’s peanut butter cup. Delicious!!! My daughter who buys Crumbl cookies weekly said they were better than Crumbl ! Thanks for the recipe 🙂
YUM! This sounds delish!
The cookies came out so dry. I ddnt have all purpose flour. I only had cake flour. Could that be why
That shouldn’t have made them dry. I think maybe not using a scale could’ve led to using too much flour making them a bit dry. Also, ovens tend to vary, so your might be running a bit too hot and that could be another reason.
This is just perfect! I haven’t even tried the real Crumbl coz I’m based in New Zealand but I can tell you right now, this is just the best chocolate cookies I’ve had! Now I gotta start trying the rest of your cookies! 😅☺️
So glad that you loved these just as much as we did!
I baked these a couple of days ago and they were a huge hit! I didn’t have to worry about storing them because we ate them all. I wish I could upload my pic of them. I was super excited how they turned out. I will be making again plus trying other cookie recipes!
YAY!!! So glad to hear they were a hit Shelley!
Great recipe, used 1/3 cup for each cookie. I did have to pressed and form the cookie. It did not spread when baking. The flavor was amazing!
Thank you for trying out the recipe!
I found the mixture was just crumbly and wouldn’t form. I added some milk and it made all the difference. Should I have used melted butter?
Softened butter always works for the recipe. You might’ve used more dry ingredients than what the recipe asks for. If you don’t have a scale to measure the dry ingredients, try using the scoop and level method.
These look divine. I haven’t made yet, but I was reading through comments and I wondered what the weight of ingredients are. You said weighing the dry ingredients is most accurate, but there are no weights given.
Hi 🙂 If you press the metric button on the recipe card, it will convert the cup measurements into weights.
Is the bottom of the cookie meant to be soft?
Yes, the bottoms will be soft when the cookies first come out of the oven but should firm up as they cool. If yours are too soft to pick up after cooling, they might need 1–2 more minutes in the oven.