Crumbl Copycat Recipe: Dubai Chocolate Brownie Cookie
Inspired by the luxurious Crumbl Dubai Chocolate Brownie Cookie, this version delivers everything you want in a high-end chocolate dessert: a fudgy, brownie-soft center, crisp edges, and a deep cocoa flavor that feels gourmet.
This cookie leans into quality chocolate — not sugar — for richness. Think molten brownie meets dark chocolate truffle. Perfect for fall baking or any night you want something that feels expensive without being fussy.
🧈 Ingredients
Cookie Base:
1 cup unsalted butter, melted
1 ½ cups brown sugar
½ cup granulated sugar
2 large eggs + 1 yolk
2 tsp vanilla extract
1 ¼ cups unsweetened cocoa powder (Dutch-process preferred)
1 tsp espresso powder (optional for richness)
2 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 ½ cups semi-sweet chocolate chunks or chopped baking chocolate
Topping (optional but authentic):
¼ cup melted dark chocolate for drizzle
Sea salt flakes
👩🍳 Instructions
Preheat oven to 350°F (175°C) and line two cookie sheets with parchment.
In a bowl, whisk melted butter, brown sugar, and granulated sugar until glossy.
Add eggs and vanilla; whisk until smooth.
Sift in cocoa powder, flour, baking powder, and salt. Stir just until combined. Fold in chocolate chunks.
Scoop large cookie balls (about ¼ cup dough each) and flatten slightly.
Bake for 10–12 minutes until edges set but centers look soft. Cool completely — they’ll firm up into that fudgy, brownie texture.
Drizzle with melted chocolate and sprinkle with sea salt.
💡 Pro Tips
Use Dutch-process cocoa for that dark, Dubai-style richness.
Don’t overbake — they should look slightly underdone in the middle.
Chill dough 30 minutes before baking for extra chew.