Triple Chocolate Cookies (Crumbl Copycat)
These triple chocolate cookies are huge, soft, and fudgy Crumbl copycat cookies loaded with cocoa and semi sweet chocolate chips, then topped with a swirl of silky chocolate fudge frosting for a triple dose of chocolate.
Servings 12 cookies
Calories 1178kcal
Ingredients
- 3 & 1/3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
- 1 & 1/2 cups unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar packed
- 3 large eggs
- 2 teaspoons vanilla extract
- 12 ounce bag semi-sweet chocolate chips
Chocolate fudge frosting:
- 1 & 1/2 cups unsalted butter softened
- 12 ounces semi-sweet chocolate melted and cooled slightly
- 4 & 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper, set aside.
- In a large bowl stir together the flour, cocoa powder, baking powder, and salt, set aside.3 & 1/3 cups all-purpose flour, 1 cup unsweetened cocoa powder, 1 tablespoon baking powder, 1 teaspoon fine sea salt
- In the body of a stand mixer with the paddle attachment, cream the butter with the sugar and brown sugar for 3 minutes until light and fluff.1 & 1/2 cups unsalted butter, 3/4 cup granulated sugar, 3/4 cup light brown sugar
- Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.3 large eggs, 2 teaspoons vanilla extract
- In three batches, add the flour mixture, making sure it mixes in all the way before adding the next batch. We do this so we don’t get flour all over the countertop! Scrape down the sides as needed. Stir in the chocolate chips.12 ounce bag semi-sweet chocolate chips
- Portion the cookie dough into 12 even-sized portions, about 5 ounces each. Roll them into a smooth ball and place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
- Gently press down on the cookie dough balls and flatten them out into a large flat circle.
- Bake for 12-14 minutes until they appear dry in the center of the cookies.
- Let the cookies cool completely on the sheet trays, then transfer them to a wire rack.
- While the cookies are cooling, make the frosting. Place the butter into the body of a stand mixer with the paddle attachment or with a hand mixer. Whip on medium speed until smooth.1 & 1/2 cups unsalted butter
- Add the melted chocolate and mix until combined.12 ounces semi-sweet chocolate
- Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.4 & 1/2 cups powdered sugar
- Add the vanilla, stir to combine. Add 1 tablespoon of the heavy cream, mix in until incorporated, then whip it on medium-high speed until light and fluffy, 3 minutes. If it is too thick to pipe, add the additional tablespoon of heavy cream, or more until you reach the desired consistency.2 teaspoons vanilla extract, 1-2 tablespoons heavy cream
- Using an open star tip, pipe rosettes onto the tops of the cookies, serve immediately.
Notes
- For the best results, always measure your flour correctly using a measuring cup.
- Use room temperature butter for both the cookies and frosting for a smoother mix.
- Always use parchment paper on your cookie sheet. It helps prevent sticking and makes cleanup a breeze!
- Don’t overmix your dough. It can make your cookies tough instead of tender.
- Using a cookie scoop ensures even-sized cookies that bake uniformly.
- Remember, these need to be slightly underbaked!
Nutrition
Calories: 1178kcal | Carbohydrates: 132g | Protein: 10g | Fat: 71g | Saturated Fat: 43g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 168mg | Sodium: 230mg | Potassium: 620mg | Fiber: 8g | Sugar: 91g | Vitamin A: 1524IU | Vitamin C: 0.01mg | Calcium: 126mg | Iron: 7mg