Dessert satisfaction can be found RIGHT HERE with this incredible Frosted Chocolate Cookies recipe! These rich, chocolaty, gourmet-style cookies are made with a no-chill dough and a homemade 5-ingredient frosting to create the ultimate chocolate treat that will blow your mind!
Every Bite Of This Chocolate Cake Cookie Is Heavenly!
These Frosted Chocolate Cookies are an absolute gift to chocolate lovers everywhere! And even if you’re not an over-the-top chocolate lover, these deliciously indulgent cookies hit the sweet spot every time!
Fudge-like homemade chocolate cookies are loaded with chopped chocolate, giving them a rich texture that’s paired with a dreamy, light, and fluffy chocolate frosting. The result is a cross between a cookie and a cake: Chocolate Cake Cookies!
Bake up a batch for your chocoholic friends, as a dessert for a special occasion, or to simply indulge in after a long week!
Rebecca’s Recipe Review
Taste: Deep dark chocolate cookies with pops of milk chocolate chunks and a luscious chocolate buttercream.
Texture: Firm but soft cookies filled with chunks of chocolate and a silky frosting on top.
Ease: 5/10
Pros: Big chocolate flavor and no chilling!
Cons: Made with black cocoa powder, which may be hard to find in stores. I recommend ordering black cocoa online in advance of baking!
Would I Make This Again? Yes, these cookies are divine!
Frosted Chocolate Cookies Ingredients
A round of standard baking ingredients kicks the recipe for the chocolate cookie dough off! This begins with all-purpose flour, unsweetened cocoa powder, cornstarch, baking powder, dark brown sugar, granulated sugar, salt, and vanilla extract.
As for refrigerated ingredients, you’ll need large eggs, heavy cream, and salted butter. Then, there are two stand-out ingredients in the cookie dough recipe: black cocoa powder and powdered milk.
I opted to use black cocoa powder to achieve a darker color in these cookies while also providing them with a unique flavor that’s similar to an Oreo. If you prefer, you can use all unsweetened cocoa powder in this recipe, but it will alter the flavor and appearance yet still be delicious!
As for the powdered milk, this ingredient improves the overall flavor of the cookie without altering the structure. Therefore, you can omit this ingredient if you don’t have it on hand. Lastly, the cookie dough is loaded with chopped milk chocolate for a chewy, fudgy bite.
Once baked the cookies are frosted with a homemade 5-ingredient chocolate frosting that’s made of unsalted butter, powdered sugar, unsweetened cocoa powder, vanilla extract, and heavy cream.
The cookies are then finished off with chocolate sprinkles and coarse sugar!
How To Make Frosted Chocolate Cookies
- Preheat the oven and line a large baking sheet with parchment paper. Then set the lined pan to the side.
- Whisk together all-purpose flour, unsweetened cocoa powder, black cocoa powder, powdered milk, cornstarch, and baking powder. Set this bowl of dry ingredients to the side.
- Cream salted butter with dark brown sugar, granulated sugar, and salt in the bowl of a stand mixer that’s fitted with a paddle attachment.
- Mix in large eggs, heavy cream, and vanilla extract until thoroughly incorporated. Then mix in the dry ingredients, scraping the sides of the bowl down halfway through mixing.
- Stir the chopped milk chocolate into the chocolate cookie dough.
- Portion the cookie dough out and roll it into large balls using your hands. Transfer the large cookie balls onto the prepared cookie sheet and gently press them down.
- Bake the chocolate cookies in the preheated oven, rotating them halfway through. The cookies are done baking once the tops no longer appear glossy.
- Remove the cookies from the oven and allow them to cool completely before frosting them.
- Prepare the chocolate frosting by beating unsalted butter with powdered sugar, unsweetened cocoa powder, and vanilla extract until the mixture becomes smooth and pale.
- Beat in heavy cream until the frosting becomes light and fluffy.
- Frost the cooled cookies. Afterward, if desired, top the cookies with chocolate sprinkles and coarse sugar before the frosting crusts.
- To bake the most accurate batch of cookies it’s best to weigh the ingredients out using a kitchen scale. At minimum, learn How To Measure Flour to avoid adding too much or too little flour.
- I find that the sweetness of the chopped milk chocolate in the cookie dough helps to balance the bitterness of the cookies. However, you can use semi-sweet or bittersweet chocolate if preferred.
- When portioning out the dough, aim for 5-ounce cookie dough balls. If you don’t have a kitchen scale, I found that a #8 cookie scoop delivers roughly 5-ounce portions.
- Prevent dry, crumbly cookies by not overbaking them! Since all ovens bake differently, keep a close eye on them as they bake. Remove the cookies from the oven as soon as they no longer have a glossy appearance
- I found that using a #24 scoop to portion the frosting onto the cookies created the most delicious frosting-to-cookie ratio. If you don’t have a #24 cookie disher, two tablespoons of frosting will serve the same purpose.
- It’s important to finish the cookies with sprinkles and coarse sugar right away! If not, the frosting will crust up, and the toppings won’t adhere to the cookie.
How To Store Frosted Chocolate Cookies
Store these Frosted Chocolate Cookies in an airtight container at room temperature for 3 to 4 days. I suggest placing parchment paper between the layers of cookies if you need to stack them in the container. This will prevent the cookies from sticking together as well as the frosted tops from being squished.
How To Freeze Frosted Chocolate Cookies
You can either freeze the cookie dough for these Frosted Chocolate Cookies to bake off at a later time or you can freeze the baked cookies. If you’re freezing baked cookies, I suggest waiting to frost them once they’ve thawed to room temperature, just before serving or enjoying.
To freeze baked cookies, first allow the cookies to cool and then place them back onto a cooled baking pan. Slide the baking pan into the freezer to flash-freeze the cookies for 1 hour. Afterward, transfer the flash-frozen unfrosted cookies into a freezer-safe container or Ziploc bag.
You could also individually wrap the cookies by first wrapping them in plastic wrap and then again in aluminum foil. The cookies can then be stored in the freezer for up to 3 months.
More Chocolate Cookie Recipes:
- Chocolate Cheesecake Stuffed Cookies – An easy-to-follow recipe that any home baker can whip up!
- Chocolate Peanut Butter Cookies – The ultimate cookie for peanut butter and chocolate lovers!
- Molten Lava Cake Cookies – A deliciously gooey treat with a lava hot fudge center!
- Double Chocolate Cookie Recipe – Made with a secret ingredient: instant chocolate pudding mix!
- Chocolate Caramel Cookies – A gourmet-style cookie with a surprise caramel candy center!
Did You Make This Recipe?
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Frosted Chocolate Cookies
Ingredients
Chocolate Cookie Dough
- 4 cups all-purpose flour 520g, spooned and leveled
- ½ cup unsweetened cocoa powder 56g
- ½ cup black cocoa powder 56g, or more unsweetened
- 2 tablespoons powdered milk
- 2 tablespoons cornstarch
- 4 teaspoons baking powder
- 1½ cups salted butter 341g, cold, cubed
- 1¼ cup dark brown sugar 250g, packed
- 1 cup granulated sugar 200g
- 1 teaspoon salt
- 2 large eggs
- ¼ cup heavy cream 60mL
- 1 tablespoon vanilla extract
- 4 ounces milk chocolate chopped
Chocolate Frosting
- ½ cup unsalted butter 113g, softened
- 2½ cups powdered sugar
- ¼ cup unsweetened cocoa powder 28g
- 1 tablespoon vanilla extract
- 4 tablespoons heavy cream + 2 additional tablespoons if needed
- chocolate sprinkles optional topping
- coarse sugar optional topping
Instructions
Cookies
- Preheat the oven to 375°F and line a large baking sheet with parchment paper and set aside.
- In a large mixing bowl, whisk together 4 cups all-purpose flour, ½ cup unsweetened cocoa powder, ½ cup black cocoa powder, 2 tablespoons powdered milk, 2 tablespoons cornstarch, and 4 teaspoons baking powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together 1½ cups salted butter (cold and cubed), 1¼ cup dark brown sugar, 1 cup granulated sugar, and 1 teaspoon salt.
- Add 2 large eggs, ¼ cup heavy cream, and 1 tablespoon vanilla extract and mix until thoroughly incorporated, about 1 minute, scraping down the sides of the bowl halfway through.
- Stir in the chopped 4 ounces milk chocolate and use a #8 cookie scoop to portion out the dough into 5-ounce portions. Roll the dough in your hands to create large balls, then place four at a time on the baking sheet and gently press them down.
- Bake for 11 to 13 minutes, rotating halfway through. When done, the tops of the dough should no longer have a glossy appearance. Remove from the oven and allow to cool completely before frosting.
Frosting
- When ready to frost, add ½ cup unsalted butter, 2½ cups powdered sugar, ¼ cup unsweetened cocoa powder, and 1 tablespoon vanilla extract to a large mixing bowl and beat until smooth and pale.
- Add 4 tablespoons heavy cream and beat until light and fluffy (about 2 minutes. Add up to 2 additional tablespoons of heavy cream to get the desired consistency.
- Add a #24 scoop of frosting (about 2 tablespoons) to the top of each cookie and use an offset spatula to frost the cookies.
- Top with chocolate sprinkles and coarse sugar if desired before the frosting crusts.
Notes
- Black cocoa gives these cookies a darker color and more unique flavor, kind of like an Oreo. Unsweetened cocoa will change both, but it will still be delicious.
- The sweetness of the chopped milk chocolate and frosting helps to balance the bitterness of the cookie. You can use semi-sweet or bittersweet chocolate if preferred.
Nutrition
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Comments & Reviews
Rebecca Hubbell says
I love how rich and fudgy these cookies are! The frosting is silky and smooth with incredible flavor!