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Chocolate Frosted Cookies

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Chocolate Frosted Cookies

Soft, chewy, fudgy chocolate cookies topped with frosting and—because why not?—sprinkles, these chocolate frosted cookies are extra rich and not at all sorry about it. It’s a simple drop cookie recipe, no rolling pin required, and the creamy chocolate frosting is a scaled down version of fan-favorite chocolate buttercream.

Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1 Tablespoon vegetable oil, avocado oil, or olive oil
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 cup (45g) unsweetened natural cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • Chocolate Frosting
  • 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
  • 2 cups (240g) confectioners’ sugar
  • 6 Tablespoons (30g) unsweetened natural or Dutch-process cocoa powder
  • 3 Tablespoons (45ml) heavy cream or milk, slightly warm (see Note)
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 1/4 cup (43g) sprinkles (such as these or these)

Directions

  • Make the cookies: In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 2–3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
  • In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low speed until combined. The cookie dough will be thick and sticky. Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
  • Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Remove cookie dough from the refrigerator. (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 easier to scoop and roll.) Scoop dough, 1 heaping Tablespoon (about 28–30g) of dough each, and roll into balls, and arrange 2–3 inches apart on the baking sheets.
  • Bake the cookies for 12–13 minutes or until the edges appear set. Tip: If they aren’t really spreading by minute 10, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
  • Cool cookies for 10 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.
  • Make the frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy, about 2 minutes. Add confectioners’ sugar, cocoa powder, heavy cream/milk, vanilla extract, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute. Taste. Beat in another pinch of salt if desired.
  • Spread the frosting on the cooled cookies with a knife or an offset spatula. Top evenly with sprinkles.
  • Cover and store frosted cookies at room temperature for up to 1 day, or in the refrigerator for up to 5 days. Frosting “soft-sets” on the cookies after a few hours, meaning it will slightly dry on top.

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