Chocolate Cake Cookies
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These soft-baked chocolate cake cookies with chocolate fudge frosting are a chocolate lover’s dream. These chocolate cookies are a Crumbl chocolate cake cookie copycat recipe! So if you are a lover of rich and decadent chocolate cookies try this easy dessert.
These are a thick and chewy cookie that is full of rich flavor. Then you will frost with an ultra-creamy chocolate buttercream frosting.
You might enjoy these triple chocolate cookies as well, or even this chocolate peppermint cookie for another sweet chocolate treat.
Reasons To Serve These Chocolate Cake Cookies
- These are a triple chocolate cookies recipe that are made with a chocolate cookie, chocolate chips, and a fudge buttercream.
- These cookies are great for entertaining when you want a knock-your-socks-off chocolate cookie recipe that will win over a crowd.
- Soft, thick, and full of rich flavors in each bite.
- You will find these cookies are a copycat Crumbl cookie recipe that is a great make-at-home cookie recipe.
Ingredients Needed
- Flour
- Cocoa Powder
- Baking Powder
- Salt
- Granulated Sugar
- Brown Sugar
- Eggs
- Vanilla
- Chocolate
- Powdered Sugar
- Vanilla
- Heavy Cream
Variations Of Recipes
Frosting – Leave the frosting off or change up the flavor of the frosting. Vanilla frosting, caramel, peanut butter, or more can all be done for these cookies.
Chocolate Chips – If you do not want semi-sweet chocolate then use milk chocolate, white chocolate, etc. Or you can chop up a bar and use it for mixing in the cookie batter.
Dip Cookies in Chocolate – Dip the cookies in melted chocolate or drizzle the top of each cookie. You could dip half the cookies in chocolate for a gorgeous look.
Mix In – You can mix in crumbled Oreo cookies, chopped nuts, or other items that will elevate the cookies even more.
Tips For Success
Stand or Hand Mixer
I do recommend using a stand or hand mixer for making the cookie dough. It is going to allow the butter and sugar to cream nicely together and become light in color and fluffy. By allowing for a good creaming it is going to allow the cookies to become light and fluffy.
Frosting
Make sure to not frost your cookies until the cookies have fully cooled. Otherwise, the frosting will melt into the cookies. I also recommend adding the frosting to a piping bag so you create a gorgeous topping for the cookies.
Cookie Scoop
Using a proper cookie scoop is important as it is going to create similar-sized cookies. This is important as the cookies need to be similar in size otherwise they will bake unevenly. You can buy whatever brand of cookie scoop you would like. Then make and bake until the cookies are soft and fully cooked through.
Cooling Rack
I do recommend that you use a cooling rack to place your cookies on. This is going to allow your cookies to cool from both sides giving you an even cool to the cookies. Once they are cooled you can then transfer to a container.
Powdered Sugar For Frosting
Ensure that you work with powdered sugar that does not have a lot of clumps. If your powdered sugar has a lot of clumps use a sifter to create a light and fluffy texture. This will of course alter the proper texture of the frosting. This will allow it to make it ultra velvety.
Storing
Make Ahead – You can make your cookies up to a day ahead of when you want to serve up the cookies. Just make and store in a sealed container.
Room Temperature – Store the cookies at room temperature. Due to the frosting, you will find you want to create a single layer for these cookies. The cookies will be stored for up to 5 days.
Freezing – You can also freeze any of the cookies you do not plan to eat right away. Place in the freezer container and freeze for 3-4 months.
FAQs
Why are my cookies dry?
If your cookies are dry, that is one or two reasons. You added too much dry ingredients into the batter or you will find that you overbaked the cookies.
Why do you allow the cookies to cool on a pan before moving to a cooling rack?
So allow your cookies to cool for a few minutes on the baking sheet to help allow the cookies to cool a bit. If you try to move the cookies too soon it will alter the shape of the cookies a bit.
Can I freeze the cookie dough when it is raw?
Roll into a log, wrap with plastic wrap, and then place in a freezer bag. When you are ready bake the cookies by slicing into strips. Then place on the pan and bake as directed straight from the freezer. Just add a couple of extra minutes to the baking.
More Chocolate Lover Recipes
The recipe
Chocolate Cake Cookies
- Prep15 minutes
- Cook14 minutes
- Total29 minutes
- Servings12
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.
- 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.
- Add the eggs one at a time, mixing the last one fully before adding the next. Add the vanilla extract, mix it in.
- 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.
- 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.
- Add the melted chocolate and mix until combined.
- Add the powdered sugar a little at a time until fully mixed in, scrape down the sides as needed.
- 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.
- Using an open star tip, pipe rosettes onto the tops of the cookies, serve immediately.
