Copycat Crumbl Dark Dream Cookies That Taste Just Like the Original
Skip the line at the Crumbl store because these Crumbl Copycat Dark Dream Cookies are thick, soft, and packed with deep chocolate flavor. With melty chocolate in every bite, they are even better than the original.
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These cookies are all about that soft, brownie-like center and slightly crisp edge that makes Dark Dream Cookies so addictive. The dough comes together quickly in a stand mixer, bakes in minutes, and delivers bakery-style results without the price tag. If you’re craving a serious chocolate fix, this recipe delivers every time.
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I seriously love that these cookies can be frozen. How many times have I snuck down to get a cookie to enjoy with a cup of coffee? I don’t want to count! I usually make a double batch because if you’re going to go to the trouble of making one batch, why not two? Then freeze the other one, so nobody but you knows where to find it!
Ingredients
- Unsalted butter – Softened butter creams better and gives the cookies their soft, bakery-style texture.
- Brown sugar – Light or dark brown sugar both work. Dark adds deeper molasses flavor.
- Granulated sugar – You need both white and brown sugar in these recipes. It may seem like a lot, but the sugar balances the bitterness of the chocolate.
- Large egg
- Vanilla extract – Use real vanilla for the best depth of flavor.
- All-purpose flour
- Cocoa powder – I use unsweetened Dutch process cocoa. Do yourself a favor and switch to Dutch process cocoa. It has a much deeper, more chocolate flavor.
- Baking soda
- Salt – I use kosher salt.
- Semi-sweet chocolate chips – You can use any brand, but better brands make better cookies. Always compare the ingredient labels because not all chocolate is created equal.
How to Make Copycat Crumbl Dark Dream Cookies
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat the oven to 350°F and line two baking sheets with parchment paper. Parchment helps prevent sticking and keeps the cookie bottoms from overbrowning.
Add the softened butter, brown sugar, and granulated sugar to a stand mixer fitted with the paddle attachment. Beat on medium speed for about 2 minutes, until light, fluffy, and fully combined. Scrape down the sides with a silicone spatula so everything mixes evenly.
Add the egg and vanilla extract. Mix again until smooth and creamy, scraping down the bowl as needed. Add the flour, cocoa powder, baking soda, and salt to the bowl. Mix on low speed until a thick, chocolatey dough forms. Stop and scrape the sides once or twice to prevent dry pockets.
Fold in about half of the chocolate chips using the spatula. This keeps the dough from being overmixed while evenly distributing the chips.
Use a large cookie scoop to portion the dough into even mounds and place them on the prepared baking sheets, leaving at least 2 inches between each cookie. The scoop helps keep the cookies thick and bakery-sized.
Gently flatten each mound into a thick disc using the bottom of a flat measuring cup or your palm. Press the remaining chocolate chips into the tops of each cookie to make them look loaded and bakery-style.
Bake for 10 to 12 minutes, until the edges are set but the centers still look slightly soft. Do not overbake. These cookies continue to set as they cool. Let the cookies cool directly on the baking sheets for 10 minutes, then transfer to a cooling rack to finish cooling.
Chef Jenn’s Recipe Notes
- Not creaming the butter and sugar properly is how most cookies fail. It takes 3-5 minutes of whipping on medium-high speed in your stand mixer, or with a hand mixer, for the butter and sugar to whip properly. And always start with softened butter.
- Softened butter should be easy to press into but not melt.
- I use a cookie scoop to get the cookies all about the same size. You can use a spoon, but the cakes may bake unevenly.
- It’s hard to tell when these cookies are cooked, and many things can affect the cooking time including how cold your cookie dough is, if your oven runs hot or cold, and the kind of baking sheet you’re using. You can try testing one cookie first, by baking for the recommended time, then pull it out and let it cool then nibble on it to test it.
Serving Suggestions
Serve these Copycat Crumbl Dark Dream Cookies slightly warm with a glass of cold milk, iced coffee, or hot cocoa for the ultimate chocolate treat. They also work beautifully on dessert boards with brownies, truffles, or chocolate-dipped fruit. You can also recreate your own Crumbl bakery selection by making a cookie board with Copycat Crumbl Confetti Cake Cookies, Copycat Crumbl Sugar Cookies, and Copycat Crumbl Cookies and Cream Milkshake Cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze unfrosted cookies for up to 2 months and thaw at room temperature before serving.
Crumbl Copycat Dark Dream Cookies
Ingredients
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1⅓ cups all-purpose flour
- ½ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- Cream the butter, brown sugar, and granulated sugar in a stand mixer with the paddle attachment or with a hand mixer until light and fluffy, about 3-5 minutes.
- Add the egg and vanilla extract and mix until smooth
- Add the flour, cocoa powder, baking soda, and salt. Mix until a thick dough forms, scraping down the sides of the bowl as needed.
- Fold in half of the chocolate chips until thoroughly mixed.
- Scoop the dough onto the prepared baking sheets and gently flatten.
- Press the remaining chocolate chips on top, gently pressing them into the dough.
- Bake for 10 to 12 minutes until the edges are set. Cool for 5 minutes on the baking sheet, then transfer to a rack.
Video
Notes
Chef Jenn’s Recipe Notes
- Not creaming the butter and sugar properly is how most cookies fail. It takes 3-5 minutes of whipping on medium-high speed in your stand mixer, or with a hand mixer, for the butter and sugar to whip properly. And always start with softened butter.
- Softened butter should be easy to press into but not melt.
- I use a cookie scoop to get the cookies all about the same size. You can use a spoon, but the cakes may bake unevenly.
- It’s hard to tell when these cookies are cooked, and many things can affect the cooking time, including how cold your cookie dough is, if your oven runs hot or cold, and the kind of baking sheet you’re using. You can try testing one cookie first, by baking for the recommended time, then pulling it out and letting it cool, then nibble on it to test it.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.