Chocolate Crumb Cake Crumbl Cookie Copycat

This Chocolate Crumb Cake Crumbl Cookie Copycat is my go-to when I want something rich, fudgy, and bakery-style without leaving the house. Inspired by the beloved Crumbl cookie flavor, it starts with a thick, brownie-like chocolate cookie and finishes with a decadent chocolate crumb topping. It’s soft, indulgent, and absolutely loaded with chocolate — everything I want in a dessert when I’m serious about satisfying a craving.

Why You’ll Love This Recipe

I love how these cookies bring that signature Crumbl cookie texture — soft and dense in the center, slightly crisp on the edges — with a double chocolate twist. The crumb topping adds a delightful crunch and melts into the cookie just enough to create a perfect bite every time. They’re easy to make, impressive to serve, and feel like a treat straight from the bakery. If I’m baking for guests or just spoiling myself, this recipe never fails.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chocolate cookie base:

• All-purpose flour

• Unsweetened cocoa powder

• Baking powder

• Salt

• Unsalted butter, softened

• Brown sugar

• Granulated sugar

• Eggs

• Vanilla extract

• Semi-sweet or dark chocolate chips

For the chocolate crumb topping:

• All-purpose flour

• Brown sugar

• Unsweetened cocoa powder

• Melted butter

• Pinch of salt

Directions

1. I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.

2. In one bowl, I whisk together the dry ingredients for the cookie base: flour, cocoa powder, baking powder, and salt.

3. In another bowl, I cream the butter and sugars until light and fluffy, then beat in the eggs and vanilla.

4. I gradually add the dry mixture to the wet, stirring until just combined, then fold in the chocolate chips.

5. I scoop large balls of dough (about ¼ cup each) onto the baking sheet, spacing them a few inches apart.

6. For the crumb topping, I mix the flour, cocoa powder, brown sugar, and salt, then stir in the melted butter until it forms clumps.

7. I press the crumb mixture gently onto the tops of each cookie before baking.

8. I bake the cookies for 12–14 minutes, just until the edges are set and the centers are still soft.

9. I let them cool on the pan for 10 minutes before transferring to a rack — they continue to firm up as they cool.

Servings and timing

This recipe makes about 8 large bakery-style cookies and takes roughly 30–35 minutes from start to finish. It’s ideal for when I want something quick but still ultra-indulgent.

Variations

• I add espresso powder to the dough to deepen the chocolate flavor.

• I drizzle melted chocolate or ganache over the top for an extra decadent finish.

• I mix mini chocolate chips into the crumb topping for double texture.

• I use dark cocoa powder for a more intense flavor.

• I swap chocolate chips for chopped chocolate chunks to create pockets of melted chocolate.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days. They stay soft and chewy. If I want that fresh-from-the-oven feel, I microwave one for about 10–15 seconds. They also freeze well — I freeze the unbaked dough balls and bake them fresh when I’m ready.

FAQs

Do I need to chill the dough?

Not for this recipe, though chilling helps with thicker cookies. I bake straight after mixing for a soft, spreadable texture like Crumbl’s.

Can I use Dutch-processed cocoa powder?

Yes, I sometimes use Dutch-processed for a deeper, richer color and flavor. Either kind works, depending on what I have on hand.

What makes the crumb topping stick?

I gently press it into the dough before baking. As the cookie spreads, the crumb topping sets into the surface perfectly.

Can I make these smaller?

Yes, I just reduce the scoop size and baking time (around 8–10 minutes). They won’t be quite as dramatic, but still delicious.

How do I know when they’re done?

The edges should look set, but the centers will still be soft — that’s the key to the perfect Crumbl-style cookie. I let them finish setting as they cool.

Conclusion

This Chocolate Crumb Cake Crumbl Cookie Copycat brings everything I love about bakery cookies into my own kitchen — rich flavor, soft texture, and that irresistible crumb topping. It’s a chocolate lover’s dream in cookie form and surprisingly simple to make. Whether I’m baking for a special occasion or just need a serious chocolate fix, these cookies always hit the mark.

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