Crumbl's Chocolate Cake Cookie a delicious cookie, but as I was experimenting with my own chocolate cake cookie recipe, I found that the more I changed, added and tweaked it, the better it fit my own tastes. It was a wonderful voyage down that slippery slope of chocolate and coffee. Don’t get me wrong, Crumbl’s version is delicious! But I think this reincarnation is even better, especially if you love coffee with your chocolate. This cookie gives you layers of flavor through and through. Try it for your next java break.
I've even added chocolate covered coffee beans to add even more coffee flavor. The beans are a special treat for those that NEED more caffeine. You can find them at many local coffee shops or other specialty shops. I buy local whenever I can.
Whether you use decaff or regular coffee beans, let these chocolate and coffee flavorings wake up your taste buds. To begin with, I triple grind flavored coffee beans so that I end up with a very fine powder. If you like espresso powder, better, certainly go ahead and use it. My favorite coffee beans include French Vanilla/Hazelnut and Crème Brulee, depending on the recipe I’m using. The coffee powder enhances the chocolate flavor in these cookies. So, if you like a coffee flavor like me, add the max amount of coffee powder. If not, just add the minimum so it still enhances the chocolate flavor. Mom always added day old cold coffee to her chocolate frosting - it was delicious! You’ll add the powder with the rest of the dry ingredients. Of course, if you are averse to coffee, leaded or unleaded, it’s just fine to omit it.
Because these cookies have are extra chocolatey with the enhancing coffee powder, you can add even more chips on top of the cookies before baking. Pour the extra chips into a bowl and roll one side of the cookie dough ball in it. Press the chips into the dough ball with the palm of your hand and they’ll stick. Of course, that’s an optional step, so these cookies will still be delicious if you omit this step.
This is a cookie you can frost, add sprinkles, add melted candy wafers or even mini candy bars on top after they're baked. What a festival of treats to add on top! The fun thing about this recipe is that you can make so many different cookies from just one recipe by changing the topping without much fuss. Create a number of toppings to please everyone in the family!
These are easy to make ahead and freeze. Well, not really all of them. I’ll bake 2-4 of them and set the rest in the freezer for later baking, first forming the size cookie dough balls. I want. It’s not uncommon for me to have 2 to 3 to 4 different bunches of cookie dough balls in the freezer for last minute baking for an event or for family. I like having a variety of so I have a delicious assortment when I serve them, which is what I'll be doing this Friday to take on Saturday to a family birthday party. They are delicious, chewy easy to make cookies. I know you'll enjoy them.
This recipe makes 15-20 very large cookies, or 24-30 regular sized cookies.
Preheat your oven to 350F degrees.
Prep your baking sheet:
Line your baking pan with parchment paper, which helps keep cleanup to a minimum. It’s still important to wash the pans after every baking session.
Gather up your Double Chocolate Double Coffee Cookie Ingredients:
1 t – 1 T Coffee grounds or espresso
4 t Milk
1 C Butter, (1 stick), soft
1 1/2 C Brown sugar
2 T Sugar
2 Eggs
1 T Vanilla extract
3 C Flour
1 C Cocoa powder
1 t Baking soda
½ t Salt
1 ½ C Chocolate chips, semi-sweet
¾ C Chocolate chips, for topping (optional)
Gather up the Chocolate Coffee Frosting Ingredients:
1 t – 1 T Coffee powder (see above process for grinding coffee beans)
1 C Butter, soft
1 ½ C Powdered sugar
1 T Vanilla extract
1/3 C Cocoa powder
1 C Chocolate chips, semi-sweet, melted and cooled
Fudge Sauce (Optional) Topping:
Use your favorite Fudge Sauce ice cream topping instead of making a chocolate frosting. It's delicious!
Special garnish Ingredients:
-White chocolate or yogurt covered coffee beans
-Milk chocolate or yogurt covered coffee beans
-Dark chocolate yogurt covered coffee beans
-Fresh bright red Strawberries.
Mix and bake, but grind your coffee powder first:
-To begin with, I triple grind flavored coffee beans so that I end up with a very fine powder. If you like espresso powder, better, certainly go ahead and use it. My favorite coffee beans include French Vanilla/Hazelnut and Crème Brulee, depending on the recipe I’m using. The coffee also enhances and brings out the chocolate flavor in these cookies. So, if you like a coffee flavor like me, add the max amount of coffee powder. If not, just add the minimum. You’ll add the powder with the rest of the dry ingredients.
-Add and beat in the eggs one at a time until combined.
-Beat in the milk and vanilla extract until combined.
-In a separate medium bowl, whisk the flour, cocoa powder, salt, baking soda and coffee powder.
-Sift the dry ingredients into the wet butter mixture, adding half at a time. Since the cocoa powder tends to clump in the storage container, I sift all the dry ingredients together so that it breaks up and everything is evenly distributed.
-Beat the dry ingredients on low so everything is well combined.
-Add the chocolate chips last, stirring well, so every cookie gets a mouthful.
-With a cookie scoop, make 15-20 cookie dough balls, rolling into spheres. These will be large when you get them baked!
-And, of course, add another layer of chocolatey goodness by pressing one side of each cookie dough ball into a bowl of extra chocolate chips – milk chocolate or darker before you bake them. That’s what the optional chips in the ingredients list are for. More chocolate flavor.
-Bake on the parchment paper lined pans at 350F degrees for 8-9 minutes.
-Cool on the pans before frosting.
Making the Chocolate Coffee Frosting:
-In a medium microwave safe bowl, melt the chocolate chips according to package directions. I usually heat for 30 seconds, stir, and reheat for 15 second increments, stirring after each one. I look for a smooth and glossy texture to the chocolate. Set aside to cool while making the rest of the frosting.
-With an electric mixer, beat together the soft butter and powdered sugar. I add half the powdered sugar and beat on the low setting so as not to explode powdered sugar all over the kitchen. After it’s all mixed in I add the rest and beat slowly until combined.
-Sift in the cocoa powder and coffee powder and beat on slow until combined. I recommend sifting the cocoa powder since it usually has quite a few little lumps. Get rid of the lumps before beating it into the frosting and you’ll avoid bumpy frustrations later.
-Add the vanilla and beat the frosting until light and fluffy.
Pour in the melted chocolate (make sure it’s not hot or the butter could melt, making for an odd texture), beating until well combined. Beat a little longer for a fluffy texture.
-Your Chocolate Coffee Frosting is ready for piping or spreading onto the cooled cookies.
-Garnish with 2-3 chocolate or yogurt covered coffee beans. Enjoy!
Save time with fudge sauce:
If you're short on time, drizzle or spoon your favorite fudge sauce (for ice cream) onto the top of the cookies. Then decorate with the toppings of your choice - chocolate covered coffee beans, truffles, or other delicious garnishes.
Optional garnishes:
-I have a tough time not garnishing cookies when I can. Be sure to add before the frosting crusts on top.
-Add another layer of chocolate flavoring by crumbling Oreo cookies on top of the frosted cookies before the frosting dries..
-Kids like sprinkles on their cookies. Be generous with colorful sprinkles.
-How about some DOVE chocolate hearts or Ghirardelli dark chocolate squares or Lindt Lindor truffles or Ghirardelli caramel squares? Or white chocolate squares for contrast.
-Chocolate covered strawberries make for a special treat on top of these delicious chocolate cookies, especially for birthday, Valentine's Day or another special day.
-These are pretty for holidays, gussied up with colorful and seasonal toppings.
-Fresh fruit is a tasty complement for these cookies. Fresh blueberries, blackberries, bright red maraschino cherries all add color and wonderful flavors.
-Or how about smoothly frosting the cookies and adding white swirls across the top like those popular store bought cupcakes?
-Dried fruit is pretty and tasty on top of the frosting, too. Try dried pineapple on on the dark brown frosting.
-This cookie would make a cozy s’mores cookie (without frosting) by placing the cookies under the broiler with 3-5 little marshmallows on each, then adding a Teddy Graham standing atop the white cloud with chocolate chips.
Storage:
-When I serve these cookies, they go fast! So, storage is probably a moot point. However, I keep them under wraps, a plastic dome or a bowl tipped upside down on the counter for 2-3 days. Usually, they disappear faster than that. In the refrigerator they last about a week before they have all disappeared.
-Freeze the cookie dough balls for up to a month. I freeze the cookie dough balls on a parchment paper lined pan for an hour, then toss them into a sealable plastic bag, and then another one so they are double wrapped and send them to the freezer for up to a month. Label the package with the date, name of the cookie and baking instructions – time and temp.
-Sometimes I make these cookies ahead and freeze all of them. Well, not really all of them. I’ll bake 2-4 of them and set the rest in the freezer for later baking. It’s not uncommon for me to have 2-3 different bunches of cookie dough balls in the freezer for last minute baking for an event or for family. I like having a variety of them in the freezer so I have a delicious assortment when I serve them.
These are delicious Double Chocolate Double Coffee cookies. With the coffee and extra chocolate chips, they are just an ordinary Crumbl cookie, which isn’t all bad! Whether you gang up on the chocolate layers of flavor or not, “Bake your own Memories!”
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