Gluten-Free Chocolate Cake Cookies (Crumbl Copycat)
Our Crumbl copycat chocolate cake cookies with chocolate frosting are your new favorite way to satisfy a chocolate craving. They taste even better than they look!
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Servings: 20 -22 cookies
Equipment
- Closed Star Piping Tip Like Wilton 2D or Ateco 852
Ingredients
FOR THE CHOCOLATE COOKIES:
- 2 ⅓ cup Gluten-Free Measure-For-Measure Flour* (280 grams)
- 1 cup Dutch Processed cocoa powder* (92 grams)
- 1 Tablespoon cornstarch (8 grams)
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter softened (226 grams/2 sticks)
- 1 cup light brown sugar (200 grams)
- 1 cup granulated sugar (200 grams)
- 2 large egg - at room temperature
- 1 ½ Tablespoons corn syrup*
- 1 Tablespoon vanilla extract
FOR THE CHOCOLATE FROSTING & DECORATION:
- 1 cup butter softened (226 grams/2 sticks)
- ¾ cup natural cocoa powder * like Hershey’s (65 grams)
- 5 Tablespoons heavy cream or whole milk or more, as needed
- 1 Tablespoon corn syrup*
- 2 teaspoons vanilla extract
- pinch salt
- 3 ½ cups powdered sugar (420 grams)
- Chocolate sprinkles or your favorite sprinkles if desired
Instructions
FiRST, MAKE THE CHOCOLATE CAKE COOKIES
- Combine Dry Ingredients. In a medium mixing bowl, combine gluten-free flour, Dutch processed cocoa powder, cornstarch, baking soda, and salt. Whisk to combine until well blended and set aside.
- Cream Butter & Sugars. In the bowl of a stand mixer (or a large bowl) combine 1 cup softened butter with the brown sugar and granulated sugar. Cream on medium speed with the paddle attachment or a hand mixer 2-3 minutes, or until smooth and fluffy.
- Finish The Wet Ingredients. Add eggs, one at a time, beating to incorporate each egg fully before adding the next. Scrape down the sides of the bowl and add corn syrup and 1 Tablespoon vanilla. Mix to combine.
- Add Dry Ingredients Gradually. Working a bit at a time, mix the dry ingredients 1/3 or 1/2 at a time on low speed, until all of the dry ingredients are just incorporated. (Doing this gradually helps prevent them from poofing out the sides of the mixer!) The sticky batter will look more like very thick brownie batter than traditional cookie dough--this is normal!
- Scoop. Working with just 6 cookies at a time, use a large cookie scoop to measure 3-Tablespoon scoops of cookie dough onto a prepared baking sheet. (Don't roll the cookie dough balls smooth, just scoop them straight onto the baking sheet.)
- Bake & Cool. Place the pan in the oven and bake cookies 9-10 minutes, or until set on top and slightly underdone in the center. (They'll continue to set as they cool.) Allow the cookies to cool 1-2 minutes on the cookie sheet before transferring to a wire rack to cool completely. Repeat process until all cookies are baked, alternating baking sheets with each batch so you don't put cool dough on a hot cookie sheet.
THEN, MAKE MAKE THE FROSTING & DECORATE THE COOKIES
- Beat Butter. When the cookies are all cool, make the frosting. To start, beat 1 cup softened butter 2-3 minutes in a stand mixer with a paddle attachment (or a large mixing bowl with an electric mixer). The butter should be creamy and lighter in color.
- Combine. Scrape down the sides of the bowl and add cocoa powder, 3 Tablespoons cream, 1 Tablespoons corn syrup, the vanilla, and a pinch of salt. Mix on LOW speed until just blended. Add the powdered sugar gradually, along with 2 Tablespoons more cream.
- Whip. As soon as the powdered sugar is all added, increase the speed to HIGH and mix 1-2 minutes more, until the creamy frosting is smooth, light, and fluffy. (The should be NO lumps!)
- Frost. Transfer the frosting to a piping bag fitted with a large closed star tip (like Wilton #2D or Ateco #852). Starting at the center of each cookie, pipe frosting into a rosette on top of each cookie. (Start in the center of the cookie and continue to move around the circle of the cookie until you get close to the edges.) If you don't have a piping tip, you can use an offset spatula to frost the cookies.
- Add Sprinkles, if desired. (I recommend only frosting 2-3 cookies at a time if you plan to add sprinkles on top of each cookie, so you can add them before the frosting sets!)
- Serve & Store. Enjoy right away or store in a single layer in an airtight container at room temperature 2-3 days. (I like to pop mine in the fridge!)
Notes
- Gluten-Free Flour. We highly recommend King Arthur Measure-For-Measure Gluten-Free Flour for these cookies. If you use another brand, be sure it contains xanthan gum and weigh or measure carefully!
- Use BOTH Kinds of Cocoa Powder! We experimented using all of one or the other, and really feel that the Dutch-processed cocoa powder works best for the cookies and natural cocoa tastes best for the frosting. (If you *must* use just one kind, I recommend all Dutch processed cocoa.)
- Troubleshoot The Frosting: As with all baking, there are a LOT of conditions that can affect your bakes--ambient temperature in the room, the temperature of your butter and melted chocolate, the humidity, etc. If your frosting is too soft to hold its shape, add more powdered sugar 2 Tbsp. at a time until it's stiff enough to hold its shape. If it's too stiff, add more liquid 1 tsp. at a time until it loosens up.
- Let The Cookies Cool COMPLETELY Before Frosting. This is CRUCIAL. If your cookies are even a little bit warm, it'll melt the frosting and just make a mess. Make sure the cookies are cooled to room temperature before frosting.
Video
Find the recipe:
sweetsandthankyou.com/gluten-free-chocolate-cake-cookies/