I embarked on an unexpected dessert adventure when I crafted a Crumbl Dark Dream Cookie that redefined indulgence. Rich cocoa joined forces with an exquisite mix of double chocolate chips to create a treat that captivates the senses. I dare you to discover this delight and experience its irresistible charm.

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I’ve been playing around with some chocolate cookie recipes lately and stumbled upon something that really rocked my world. These Crumbl Dark Dream Cookies are not your average chocolate cookies, they are double chocolate chocolate chip cookies baked just long enough so that they stay super soft and chewy inside.

I mixed in 2 cups all purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda and 1/2 teaspoon salt with 1/2 cup unsalted butter, 1/2 cup granulated sugar and 1/2 cup light brown sugar. Once I added an egg and a teaspoon of vanilla extract, I couldn’t wait to toss in 1 cup of dark chocolate chips and 1/2 cup semisweet chocolate chips into the mix.

It reminded me a bit of those thick, fluffy chocolate cookies you see in fancy wedding cookie recipes or even the famous copycat cookie recipes everyone talks about. Give it a shot if you love a serious chocolate overload.

Why I Like this Recipe

I like this recipe for a few reasons. First, I love how it’s super chocolaty – every bite has this rich, double chocolate taste that makes my day. Second, I really enjoy that the cookies turn out soft and chewy even though they’re baked just long enough; they never come out too hard or dry. Third, the mix of dark chocolate chips and semisweet chips gives a cool burst of flavor, making each cookie a little surprise. Lastly, I appreciate how easy it is to whip up these treats – they don’t require any fancy technique, just follow the steps and you’re good to go.

These crumbl dark dream cookies are basically like a choccy explosion in your mouth. They’re double chocolate chocolate chip cookies that are baked not too long so they stay soft and chewy, which is perfect for anyone who loves chocolate. I mean, sometimes it can be tricky to keep cookies fudgy instead of crunchy, but these always hit the spot perfectly.

Ingredients

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All-purpose flour provides carbohydrates and structure to cookies giving them a hearty base.
Unsweetened cocoa powder delivers rich chocolate flavor and antioxidants for a bold taste.
Unsalted butter adds creamy texture and moisture making the cookies extra tender and flavorful.
Light brown sugar infuses a natural caramel note and helps achieve a soft chewy texture.
Dark chocolate chips melt into pockets of bittersweet delight that elevate every bite.
Semisweet chocolate chips lend extra deep chocolate bursts for a more complex flavor profile.
Egg provides vital protein that binds ingredients ensuring every cookie stays together.

Ingredient Quantities

2 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup dark chocolate chips

1/2 cup semisweet chocolate chips

How to Make this

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1. Preheat your oven to 350°F and line a baking sheet with parchment paper.

2. In a bowl, sift together 2 cups all-purpose flour, 3/4 cup unsweetened cocoa powder, 1 teaspoon baking soda, and 1/2 teaspoon salt.

3. In a different bowl, beat 1/2 cup unsalted butter (softened) with 1/2 cup granulated sugar and 1/2 cup packed light brown sugar until the mixture is light and a bit fluffy.

4. Add 1 large egg and 1 teaspoon vanilla extract to the butter and sugar mix, beat until well combined.

5. Slowly mix the dry ingredients into the wet ingredients until just combined, don’t overmix or you might end up with tougher cookies.

6. Fold in 1 cup dark chocolate chips and 1/2 cup semisweet chocolate chips gently to keep the batter light.

7. Scoop out the dough about one to two tablespoons at a time onto the baking sheet, leaving enough space in between since they will spread a little.

8. Bake in the preheated oven for about 8-10 minutes. Watch closely, they should look set on the edges while still soft in the middle.

9. Remove the cookies from the oven and let them cool on the baking sheet for roughly 5 minutes before transferring them to a wire rack.

10. Enjoy these super soft and chewy double chocolate cookies while they’re still warm for maximum fudgy goodness!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Two mixing bowls
5. Sifter or fine-mesh sieve
6. Electric mixer (or hand whisk)
7. Measuring cups and spoons
8. Spatula
9. Cookie scoop or tablespoon measure
10. Wire cooling rack

FAQ

Q: How long before I can enjoy these cookies out of the oven?

A: You should let them cool for about 5-7 mins on the sheet before moving them to a rack, so they firm up a bit.

Q: Can I substitute the dark chocolate chips if I can't get them?

A: Yeah, you can substitute with all semisweet chips or a mix of dark and milk chocolate if you want, just expect a bit of a different flavor.

Q: Do I need to chill the dough before baking?

A: No, you dont really need to if youre in a rush, but chilling for about 30 mins can help the cookies keep their shape better.

Q: What if I want the cookies to be extra soft?

A: Bake them for a shorter time, about 8-9 mins, so they'll be soft and chewy. Just keep an eye on them or they might underbake.

Q: How do I store these cookies to keep them fresh?

A: Store them in an airtight container at room temp, they should stay fresh for a few days. You can also freeze them if you need to keep them longer.

Crumbl Dark Dream Cookies Recipe Substitutions and Variations

Instead of all-purpose flour, you can mix in some whole wheat pastry flour to add a slight nuttier flavor and extra fiber.
If you dont have unsweetened cocoa powder, you could opt for dutch-processed cocoa powder. Just keep in mind it might give the cookies a milder chocolate taste.
Out of baking soda? You can use baking powder as a substitute, but you might need a bit more to get the same rising effect.
If you’re low on unsalted butter, using salted butter is fine, just remember to reduce the extra salt in the recipe a little.
Instead of a mix of dark and semisweet chocolate chips, you can double up on one type if you’re craving a more consistent chocolate punch.

Pro Tips

1. Make sure your butter’s really softened before you start mixing, cuz if it’s too cold it’ll mess up the creaming process and your cookies might not turn out as fudgy as you want ’em.
2. When you mix your dry stuff together, sift it a couple times so you get rid of clumps, especially the cocoa powder. It helps keep things even so you dont end up with pockets of bitterness.
3. Be super careful not to overmix the dough after adding your flour mix. A little lumps are ok ’cause they help keep the cookies soft and chewy, instead of turning tough and cakey.
4. If you’re finding it hard to scoop, try chillin’ the dough for a few minutes. This little step makes the cookies easier to form and helps ’em hold their shape in the oven.