Chocolate Crumb Cake Crumbl Cookie Copycat Comforts Completely

Yields: 10 servings

Prep Time: 30 mins

Total Time: 1 hour 45 mins

Ingredients

Steusel

• 1/3 c.

  (40 g.) all-purpose flour

• 2 tbsp.

  plus 1 1/2 tsp. granulated sugar

• 1 tbsp.

  plus 1 1/2 tsp. unsweetened cocoa powder

• 1/4 tsp.

  kosher salt

• 2 tbsp.

  unsalted butter, melted

Ganache

• 6 oz.

  (170 g.) milk chocolate, finely chopped

• 1/2 c.

  heavy cream

Cookie Dough

• 3 c.

  (360 g.) all-purpose flour

• 1 tsp.

  unsweetened cocoa powder

• 1 1/2 tsp.

  cream of tartar

• 1 tsp.

  baking soda

• 1/2 tsp.

  baking powder

• 1/2 tsp.

  kosher salt

• 1 c.

  (2 sticks) unsalted butter, room temperature

• 1 c.

  (200 g.) granulated sugar

• 1

  large egg plus 1 large egg yolk, room temperature

• 1/2 tsp.

  pure vanilla extract

Cinnamon Swirl

• 1/2 c.

  (110 g.) packed light brown sugar

• 4 tbsp.

  unsalted butter, room temperature

• 2 tsp.

  ground cinnamon

• 1/4 tsp.

  kosher salt

Directions

Streusel

1. Preheat oven to 325°. In a small bowl, whisk flour, granulated sugar, cocoa powder, and salt. Pour butter over flour mixture and mix with a fork or your fingers to make crumbles. Spread mixture on a parchment-lined baking sheet.

2. Bake streusel, stirring every 5 minutes to prevent burning, until firm and a milk chocolate shade of brown, about 15 minutes. Let cool.

3. Make Ahead: Streusel can be made 3 days ahead. Store in an airtight container in the refrigerator.

Ganache

1. Place chocolate in a medium heatproof bowl. In a small saucepan over medium heat, heat cream just until it starts steaming—do not let it boil.

2. Pour hot cream over chocolate and let sit for 10 minutes. Stir until melted, smooth, and a creamy consistency is reached. Set to the side to cool completely for 30 minutes. Store in an airtight container for up to two days at room temperature or five days in the refrigerator until ready to use.

Cookie Dough

1. In a medium bowl, whisk flour, cocoa powder, cream of tartar, baking soda, baking powder, and salt.

2. In a large bowl, using a handheld mixer on medium-high speed, beat butter and granulated sugar until light and fluffy. Add egg, egg yolk, and vanilla and mix until incorporated. Add dry ingredients and beat on medium-low speed until no flour remains.

Cinnamon Swirl

1. In a small bowl, mix brown sugar, butter, cinnamon, and salt to form a paste. Dollop over dough and stir in with a rubber spatula to create streaks; be sure not to overmix so the streaks remain while baking.

2. Portion dough into 10 pieces (about 3.5-oz. each). Roll into balls with your hands. Arrange on 2 parchment-lined baking sheets. Refrigerate until cold, about 1 hour.

3. Preheat oven to 350°. Bake cookies until edges are set, about 15 minutes. Let cool 20 to 30 minutes.

4. Spread ganache over cookies. Sprinkle with streusel.

You Might Also Like

• Insanely Easy Weeknight Dinners To Try This Week

• 29 Insanely Delicious Vodka Cocktails