I absolutely adore this recipe because the rich mix of unsalted butter, granulated and dark brown sugars, cocoa, and semisweet chocolate chips creates a super soft, chewy cookie that bursts with irresistible chocolate flavor. I love how each bite carries nostalgic vibes and satisfies my craving for indulgent, decadent treats.

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I always get excited to bake my Crumbl Dark Dream Cookies because they are a double chocolate chocolate chip treat that i truly enjoy making. In my kitchen i stick to the basics – i use 1 cup unsalted butter, softened along with 1 cup granulated sugar and 1 cup dark brown sugar, packed to create that rich texture.

Mixed in are 2 large eggs and 1 teaspoon vanilla extract which help blend the flavors evenly. I also add 2 cups all-purpose flour and 1 cup unsweetened cocoa powder so that this recipe hits just the right balance between soft and chewy.

Knowing that these cookies are counted among the best thick cookies recipes out there, i always make sure to include 2 cups semisweet chocolate chips. This copycat take on the popular Crumbl Dark Dream Cookie is not only a triple chocolate delight but also a reliable choice for events like weddings or just a chocolate overload snack.

Why I Like this Recipe

I love this recipe because:
1. I can get my double dose of chocolate in every bite, and nothing beats that rich cocoa flavor.
2. The cookies come out super soft and chewy, which is exactly how I like them.
3. The steps are simple enough that even on a busy day I can whip up a batch and still feel proud.
4. I enjoy that a little extra dough means extra cookies – it’s always a sweet bonus.

These Crumbl dark dream cookies are like the ultimate chocolate cookie treat that totally hits the spot. They’re loaded with double chocolate and chocolate chips which makes them insanely chocolaty. I mean, even if you’re not usually into cookies, the soft and chewy texture makes every bite feel like a little celebration. The recipe isn’t too fancy so it feels like something I can actually make without stressing out, and sometimes I even mess up a little which makes it real and fun. Overall, it’s just the perfect mix of rich, comforting, and a little bit of extra luck whenever there’s extra dough to roll out another batch.

Ingredients

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Unsalted Butter: Provides rich fat that makes cookies tender and flavorful.
Granulated Sugar: Adds bright sweetness and carbohydrates for energy.
Dark Brown Sugar: Brings moist, molasses flavors and extra chewiness.
Eggs: Supply protein and help bind the ingredients together.
Unsweetened Cocoa Powder: Offers vibrant deep cocoa taste enriched with natural antioxidants.
Semisweet Chocolate Chips: Melt slightly to give sweet chocolate bursts in each bite.
Vanilla Extract: Delivers warm, aromatic sweetness that ties all flavors together.
Baking Soda: Helps cookies rise and gives slight crispness as well.

Ingredient Quantities

1 cup unsalted butter, softened

1 cup granulated sugar

1 cup dark brown sugar, packed

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semisweet chocolate chips

How to Make this

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

2. In a big bowl, cream the unsalted butter, granulated sugar, and dark brown sugar together until it’s smooth and fluffy.

3. Beat in the eggs and vanilla extract one at a time until well mixed.

4. In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt then slowly add it into the wet ingredients.

5. Stir in the semisweet chocolate chips using a spatula making sure they’re evenly distributed.

6. Drop rounded spoonfuls of dough onto your baking tray, leaving enough space between each cookie cause they will spread out.

7. Bake for about 10 to 12 minutes. If you like them extra soft and chewy, take them out on the shorter side of the timer.

8. Let the cookies cool on the tray for a few minutes before transferring them to a cooling rack to finish cooling.

9. Enjoy these double chocolate delights while they’re still a bit warm and gooey.

10. If you have any extra dough, feel free to make more cookies – fresh cookie dough is always a happy accident!

Equipment Needed

1. Preheated oven set to 350°F
2. Baking tray with parchment paper
3. A large mixing bowl for the wet ingredients
4. An electric mixer or a hand whisk for creaming the butter and sugars
5. Measuring cups and spoons
6. A separate bowl for sifting the dry ingredients
7. A sifter or fine mesh strainer to help mix up the flour, cocoa, baking soda, and salt
8. A spatula to evenly incorporate the semisweet chocolate chips
9. A cookie scoop or spoon for portioning the dough onto the tray
10. A cooling rack to let the cookies cool completely

FAQ

Q: Can i use salted butter instead of unsalted butter?

A: Sure, you can, but you might need to reduce the salt in the recipe cuz salted butter can easily overpower the other flavors.

Q: Can i substitute cocoa powder for chocolate chips?

A: Not really, since cocoa powder gives a different texture and flavor than melted chocolate chips. The chips create those tasty burst points when they melt.

Q: How long should i let the dough chill?

A: I recommend chilling it for about 30 minutes to an hour to help the cookies hold their shape better during baking. This step also lets the flavors meld together nice.

Q: What if i dont have dark brown sugar available?

A: If you dont have dark brown sugar, you can use light brown sugar but keep in mind the cookies might lose a bit of that deep, molasses flavor you get with dark brown sugar.

Q: How do i store these cookies?

A: Store them in an airtight container at room temp for a few days. If you want them to last longer, you can freeze them and just reheat in the oven when you're ready to enjoy them.

Crumbl Dark Dream Cookies Recipe Substitutions and Variations

If you don’t have unsalted butter, you can use an equal amount of coconut oil for a tropical twist.
You can try replacing granulated sugar with coconut sugar, though it might make your cookies a bit chewier.
If you are out of dark brown sugar, mix light brown sugar with a splash of molasses to mimic its rich flavor.
For eggs, you kinda can swap in flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) if you want a vegan version.
Out of vanilla extract? Almond extract works too, but use a bit less because it is more potent.

Pro Tips

1. Try not to overmix your dough once you add the dry ingredients cause overmixing can make your cookies tough rather than soft and chewy
2. If you want thicker cookies, chill your dough for like 20-30 minutes before scoopin it onto the tray so they don’t spread too much
3. Make sure your butter is really softened but not melted, sometimes too soft or melted butter can ruin the texture of the cookie
4. Be gentle when foldin in the chocolate chips so they mix evenly, this way you avoid clumps and every bite has a good balance of flavors