Gentle, chewy, fudgy chocolate cookies topped with frosting and—as a result of why not?—sprinkles, these chocolate frosted cookies are additional wealthy and in no way sorry about it. It’s a easy drop cookie recipe, no rolling pin required, and the creamy chocolate frosting is a scaled down model of fan-favorite chocolate buttercream.
Right here at Sally’s Baking HQ, we like our chocolate topped with extra chocolate. (Effectively, and likewise we prefer it with peanut butter!!!)
Right this moment’s cookie recipe is sort of a wealthy chocolate model of a Lofthouse-style comfortable frosted cookie, however with somewhat extra chew—not fairly as cakey. My crew and I completely LOVED these, and may’t await all our fellow chocolate lovers to attempt them.
Chocolate Frosted Cookies Recipe Snapshot
- Style: Just like these chewy fudgy frosted brownies, you’re getting a double dose of chocolate with these cookies.
- Texture: Chewy and fudgy within the middle like a brownie, comfortable and topped with buttercream frosting like a chocolate cupcake, with barely crisp edges like a crinkle cookie. It is a chocolate dessert trifecta in a single indulgent deal with!
- Ease: Straightforward drop cookie dough that you just roll into balls, bake, cool, and prime with a easy buttercream. Neglect all of the bells and whistles, generally you simply want to stay with what WORKS!
- Time: Dough chilling is necessary for this chocolate cookie dough—2 hours minimal.
It’s all giving cosmic brownie…
The Softest, Fudgiest Chocolate Frosted Cookies
If you happen to have been to shut your eyes and take a chew of one in every of these cookies, you’d be stunned to discover a cookie as an alternative of a frosted brownie in your hand. We will thank my favourite chocolate cookie dough for that, a go-to base I exploit when making double chocolate chip cookies and chocolate crinkle cookies, too. There’s a motive my crew and I flip to this cookie dough typically (and why so many readers find it irresistible as properly)… it WORKS! The magical dough creates wealthy, thick, and chewy chocolate cookies that keep comfortable for days.
For at the moment’s recipe, I made 2 small modifications to the bottom dough. First, I changed a little bit of cocoa powder with flour. As a result of this cookie dough doesn’t have any add-ins (like chocolate chips or nuts) it advantages from some extra flour for added construction. However don’t fear! There’s nonetheless PLENTY of chocolate taste, particularly with the chocolate frosting on prime.
I additionally changed the milk within the dough with a little bit of oil, to present them a moister, brownie-like texture. And since we aren’t rolling the dough balls in sugar, like we do with these Andes mint chocolate cookies, the oil helps them unfold simply sufficient.
You Want These Substances:
All fundamental baking components. Unsweetened pure cocoa powder is right for the cookie dough, and you may examine why on this publish on Dutch-process vs. pure cocoa powder.
You want an electrical mixer for this recipe as a result of the bottom is creamed butter + sugars. Anticipate a thick, sticky dough:
I’m a damaged file once more at the moment repeating that you will need to chill this cookie dough for at the very least 2 hours (and as much as 3 days). After the dough chills, it’s a lot simpler to deal with and roll into balls. Scoop 1 heaping Tablespoon of dough per cookie, about 28–30g every if you happen to’re utilizing a kitchen scale.
As they bake, the cookies puff up and unfold out, then barely deflate, forming these beautiful cracks similar to traditional crinkle cookies. I don’t blame you one bit if you wish to chew into one in every of these chocolate cookies whereas they’re nonetheless heat, however if you happen to can handle to carry on for somewhat longer for them to chill, your persistence will likely be rewarded with a frosted chocolate cookie price ready for.
The Greatest Chocolate Buttercream Frosting
For the frosting, you should use both Dutch-process cocoa powder OR pure cocoa powder.
My crew and I examined these with a chocolate glaze-like topping—just like what we use to prime these chocolate frosted donuts—and it was scrumptious, however simply didn’t strike the proper stability with these chewy cookies. So, as an alternative, we turned to my trusty recipe for chocolate buttercream (barely scaled down), a best choice for cupcakes and desserts. It’s lighter, a tad sweeter, and extremely creamy.
And it’s perfection on these cookies.
A Unusual Chocolate Buttercream Success Tip (It Works!)
You need to use both entire milk or heavy cream within the frosting, however no matter which you select, heat it up for a couple of seconds within the microwave or on the range. Including barely heat liquid to this chocolate frosting helps the cocoa powder take in extra liquid and creates a smoother, extra satiny end.
Nonetheless, after beating a lot air into the buttercream in the course of the mixing course of, your chocolate buttercream can loosen up fairly a bit in colour. In fact this doesn’t change the flavour in any respect, however if you would like it somewhat darker, I’ve a trick past utilizing heat liquid:
Take 1/2 cup of the ready buttercream (you’ll be able to simply eyeball the measurement), and place it in a heatproof bowl. Microwave it for five seconds. This loosens the combination up and helps the confectioners’ sugar and cocoa powder combo take in extra of the liquid. Place that again into the large bowl of frosting and stir it in by hand. The frosting will likely be smoother with much less air bubbles, and darker in colour.
Unfold the frosting on the cookies. I often use an offset spatula. Prime with festive rainbow or vacation sprinkles, then DIG IN.
Can I Make a Vanilla Model?
Sure. Strive my sprinkle cookies supreme, or my comfortable cakey sugar cookies.
You may even attempt a chocolate peppermint model with these peppermint-frosted chocolate cookies. (Very related dough, and it contains chocolate chips.)
Sally’s Cookie Palooza
This recipe is a part of my annual cookie countdown known as Sally’s Cookie Palooza. It’s the most important, most scrumptious occasion of the 12 months! Browse dozens of cookie recipes over on the Sally’s Cookie Palooza web page together with:
Chocolate Frosted Cookies
Prep Time: 2 hours, half-hour (contains chilling)
Cook dinner Time: 12 minutes
Whole Time: 3 hours
Yield: 19-20 cookies
Class: Cookies
Technique: Baking
Delicacies: American
Description
These chocolate frosted cookies are comfortable, chewy, and fudge-like. It’s a easy drop cookie recipe, no rolling pin required, and the creamy chocolate frosting is a scaled down model of fan-favorite chocolate buttercream. Chilling the cookie dough for two hours is crucial.
Cookies
Chocolate Frosting
Directions
- Make the cookies: In a big bowl utilizing a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar collectively on medium-high pace till fluffy and lightweight in colour, about 2–3 minutes. Add the egg and vanilla extract, after which beat on excessive pace till mixed. Scrape down the edges and backside of the bowl as wanted.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt collectively till mixed. With the mixer working on low pace, slowly pour into the moist components. Beat on low pace till mixed. The cookie dough will likely be thick and sticky. Cowl dough tightly and chill within the fridge for at the very least 2 hours and as much as 3 days. Chilling is necessary for this sticky cookie dough.
- Preheat oven to 350°F (177°C). Line massive baking sheets with parchment paper or silicone baking mats. Put aside.
- Take away cookie dough from the fridge. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough simpler to scoop and roll.) Scoop dough, 1 heaping Tablespoon (about 28–30g) of dough every, and roll into balls, and prepare 2–3 inches aside on the baking sheets.
- Bake the cookies for 12–13 minutes or till the perimeters seem set. Tip: In the event that they aren’t actually spreading by minute 10, take away them from the oven and evenly bang the baking sheet on the counter 2–3x. This helps provoke that unfold. Return to the oven to proceed baking.
- Cool cookies for 10 minutes on the baking sheet, then switch cookies to a cooling rack to chill utterly.
- Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium pace till creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream/milk, vanilla extract, and salt. Beat on low pace for 30 seconds, then improve to excessive pace and beat for 1 full minute. Style. Beat in one other pinch of salt if desired.
- Unfold the frosting on the cooled cookies with a knife or an offset spatula. Prime evenly with sprinkles.
- Cowl and retailer frosted cookies at room temperature for as much as 1 day, or within the fridge for as much as 5 days. Frosting “soft-sets” on the cookies after a couple of hours, that means it can barely dry on prime.
Notes
- Make Forward & Freezing Directions: You can also make the cookie dough and chill it within the fridge for as much as 3 days. You may freeze the unbaked cookie dough balls for as much as 3 months. Bake from frozen, including a minute or two to the baking time. Learn my suggestions and methods on how one can freeze cookie dough. Baked plain or frosted cookies freeze properly for as much as 3 months. Thaw within the fridge or at room temperature.
- Particular Instruments (affiliate hyperlinks): Electrical Mixer (Handheld or Stand) | Glass Mixing Bowls | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack | Small Icing Spatula
- Pure Cocoa Powder: Are you aware the distinction between pure cocoa powder and dutch-process cocoa powder? Use pure cocoa powder within the cookie dough. As a result of there isn’t a leavening within the buttercream, you should use both pure or dutch cocoa within the frosting.
- Milk In The Frosting: You need to use both entire milk or heavy cream within the frosting (and even nondairy milk or half-and-half), however no matter what you select, heat it up for a couple of seconds within the microwave or on the range. Including barely heat liquid to this chocolate frosting helps the cocoa powder take in extra liquid and creates a smoother, extra satiny end.
- Bigger Batch: The recipe is simple to double in 1 mixing bowl with out overwhelming your mixer. Merely double the entire cookie dough components. Dough chill time stays the identical. For the frosting, doubling it might be an excessive amount of, so I like to recommend utilizing the scaled up chocolate buttercream recipe (tastes simply the identical!).
- Can I Make a Vanilla Model? Sure. Strive my sprinkle cookies supreme, or my comfortable cakey sugar cookies.
- Can I Make These with Vanilla Frosting? Sure. For a beneficiant quantity of frosting, use my vanilla buttercream recipe. For a barely scaled down model that will likely be sufficient for the batch of chocolate cookies, use the identical vanilla bean buttercream from my shamrock cookies.
- You should definitely take a look at my prime 5 cookie baking suggestions AND these are my 10 must-have cookie baking instruments.
