Perfectly frosted chocolate fudge cookies are topped with dark chocolate buttercream and semi sweet chocolate curls. They are a chocolate lovers delight.
It’s time for a Crumbl copycat cookie! Now these aren’t exactly the same, they are based off of a flavor combination that I saw one week and just had to replicate. These frosted chocolate fudge cookies are soft and packed with semi sweet chocolate chips, frosted with dark chocolate buttercream, and topped with more semi sweet chocolate in the form of festive curls. Trust me when I say that every chocolate lover needs these cookies SO SOON AS POSSIBLE.
What you’ll need to make these frosted chocolate fudge cookies:
Salted butter
Granulated sugar
Dark brown sugar
A large egg
Pure vanilla extract
All purpose flour
Unsweetened Dutch processed cocoa powder
Black cocoa powder
Baking soda
Salt
Powdered sugar
Heavy cream (optional)
The Cookie
The dark chocolate cookie is soft, fudgy, and not overly sweet. Dutch processed cocoa is married with black cocoa for the deepest, richest cookie as a result. You can enjoy this cookie plain, or frosted with the curls. And believe me, it is glorious either way.
The Frosting
This decadent buttercream is made with both Dutch processed cocoa and black cocoa, just like the cookie. My favorite brand of black cocoa is Modern Mountain, and you can find it here. This frosting is thick and rich, but you can thin it out with a splash or two of heavy cream if you desire a slightly less thick frosting consistency.
The Curls
These chocolate curls first appeared on my dark chocolate tart recipe last January. The are actually incredibly easy to make, as it all comes down to the temperature of the chocolate.
You will start by placing the butter and chocolate chips in a small microwave safe bowl, and microwaving them on high for about 30 seconds. Whisk well, until the chocolate is smooth and lump free. With a spatula, spoon the chocolate onto the reverse side of a cookie sheet. No edges makes it much easier to create the most ribbon-like curls. Smooth out the chocolate until it is thin and evenly spread. Freeze the sheet of chocolate for 3-4 minutes. Pull the chocolate out, and using a small metal spatula, begin to gently push a small section of the edge of the chocolate back into a curl. The chocolate has to be the exact right temperature for the curls to form correctly. If the chocolate is not set enough and won’t curl, pop it back into the freezer for an additional 30 to 60 seconds. Keep a close eye on it. If the chocolate is too hard and cracks, allow it to sit on the counter for 30 seconds and then try again. As soon as you make the curls, place them on a parchment lined plate in the refrigerator or freezer to keep them from melting until you are ready to use them.
Dietary Substitutions
I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either use and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest.
As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy:
Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour.
Miyokos Butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change.
Enjoy Life makes a dairy free + allergen friendly semi sweet chocolate chip that would work great in this recipe.
Silk Dairy Free Heavy Cream is a great option for thinning out the frosting if you want to thin it out.
I hope you enjoy these Crumbl copycat cookies! If you make them, tag me in your socials, I love seeing your baking endeavors!
XO,
Heather
Frosted Chocolate Fudge Cookies
Ingredients
- ½ Cup Salted butter
- ½ Cup Graulated sugar
- ½ Cup Dark brown sugar
- 1 Large Egg
- 2 teaspoon Pure vanilla extract
- 1 ¼ Cups All purpose flour
- ¼ Cup Unsweetened Dutch processed cocoa
- 2 tablespoon Black cocoa powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 Cup Semi-sweet chocolate chips
- FOR THE FROSTING:
- 1 Cup Salted butter
- 3 Cups Powdered sugar
- ½ Cup Usweetened Dutch processed cocoa
- ½ Cup Black cocoa powder
- 2 teaspoon Pure vanilla extract
- Splash of heavy cream, optional
- CHOCOLATE CURLS:
- ⅓ Cup Semi sweet choclate chips
- 2 teaspoon Salted butter
Instructions
- In a standing mixer or by hand, cream the butter and sugar until light and fluffy, about 30 seconds. Add the egg and vanilla, and mix thoroughly. Add the flour, both cocoa powders, baking soda, and salt, and mix until fully incorporated, about 30 more seconds. Gently fold in chocolate chips.
- Drop by 4 tablespoons scoops onto a cookie sheet, and bake at 375° for 13-15 minutes.
- Remove from oven and allowed to call for a couple of minutes on the sheet.
- Removed your wire rack to cool completely.
- Place frosting ingredients into a bowl and beat with an electric mixer or handmixer until fully Inc., about 30 seconds. Do not overmix or frosting will become too fluffy, you want this to be a slightly denser frosting. Pipe or spread onto cooled cookies.
- For the chocolate curls, place the butter and chocolate chips in a small microwave safe bowl, and microwave on high for about 30 seconds. Whisk well, until chocolate is smooth and lump free. With a spatula, spoon chocolate onto the reverse side of a cookie sheet. Smooth out until chocolate is thin and evenly spread. Freeze for 3-4 minutes. Pull chocolate out, and using a small metal spatula, begin to gently push a small section of the edge of the chocolate back into a curl. The chocolate has to be the exact right temperature for the curls to form correctly. If the chocolate is not set enough and wont curl, pop it back into the freezer for an additional 30 to 60 seconds. Keep a close eye on it. If the chocolate is too hard and cracks, allow it to sit on the counter for 30 seconds and then try again. As soon as you make the curls, put them on a parchment lined plate in the refrigerator or freezer to keep them from melting. Remove curls and top cookies with as many as you wish.
- Store cookies in an airtight container at room temperature for up to four days. Makes 11 cookies. Enjoy!
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