CRUMBL chocolate cake cookies with chocolate frosting
These CRUMBL inspired chocolate cake cookies are made with a thick chocolate cookie base then topped with a homemade chocolate amercian buttercream frosting.
Servings: 8 cookies
Calories: 513Calories
Ingredients
Thick chocolate cookies
- 1 teaspoon instant coffee
- 2 teaspoon hot water to mix with the instant coffee
- ½ cup butter softened
- ¾ cup brown sugar
- 2 tablespoon granulated sugar
- 1 large egg cold
- 1 teaspoon vanilla extract
- 1 & ½ cup flour
- ½ cup dutch processed cocoa powder
- ½ teaspoon baking soda
- ⅔ cup semi sweet chocolate chips
homemade chocolate frosting
- ½ cup butter softened
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 tablespoon dutch processed cocoa powder
- ½ cup semi sweet chocolate chips melted
Instructions
Make the chocolate cookies
- Preheat the oven to 350 then line a baking sheet with parchment paper then set aside. in a small cup or bowl, mix the instant coffee and hot water together then set aside to cool.1 teaspoon instant coffee, 2 teaspoon hot water
- Cream the butter, brown sugar, granulated sugar together until light and creamy. Add in the egg, vanilla extract, and the cooled down instant coffee and mix until combined.½ cup butter, ¾ cup brown sugar, 2 tablespoon granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Sift in the flour, dutch processed cocoa powder, and baking soda and mix just until the dry mixture disappears.1 & ½ cup flour, ½ cup dutch processed cocoa powder, ½ teaspoon baking soda
- Fold in the semi-sweet chocolate chips then using a large cookie scoop out 8 equally sized cookie dough balls, place them on the prepared baking sheet and gently flatten to about ½ inch in thickness. Bake in the preheated oven for 8-9 minutes. Let the cookies cool on the baking sheet for 10 minutes before transferring to a cooling rack.⅔ cup semi sweet chocolate chips
While the cookies are cooling make the chocolate frosting
- In a bowl melt the chocolate chips in the microwave in 30 second increments until fully melted then set aside to cool down to room temp.½ cup semi sweet chocolate chips
- In a stand mixer using a paddle attachement cream the butter, sifted powdered sugar, vanilla extract, and cocoa powder on medium speed for 3 minutes, scraping the side from time to time.½ cup butter, ¾ cup powdered sugar, 2 tablespoon dutch processed cocoa powder, 1 teaspoon vanilla extract
- Add in the melted chocolate and mix on high speed, scraping down the sides from time to time. After 2-3 minutes the frosting will be smooth, and fluffy. Place the frosting in a piping bag with a Wilton 2D rosette tip, and pipe the chocolate frosting on the cooled down cookies and enjoy!
Notes
How to store the chocolate cake cookies?
You can store these frosted chocolate cookies in an airtight container in a single layer at room temperature for up for 2 days. They will last longer if stored in an airtight container in the fridge. They will last for up to 7 days. Just make sure to pull them out of the fridge and let them get back to room temperature before enjoying them so they soften back up.Nutrition
Calories: 513Calories | Carbohydrates: 62g | Protein: 5g | Fat: 29g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 85mg | Sodium: 288mg | Potassium: 238mg | Fiber: 4g | Sugar: 38g | Vitamin A: 745IU | Calcium: 47mg | Iron: 3mg