Frosted Chocolate Cookies

These rich and decadent Frosted Chocolate Cookies are a true delight for chocolate lovers. Made with a no-chill dough that combines black cocoa and unsweetened cocoa for deep, intense flavor, these cookies are soft, chewy, and topped with a creamy chocolate frosting. Add a sprinkle of coarse sugar or chocolate sprinkles for the perfect finishing touch.

Why You’ll Love This Recipe

• Deep, rich chocolate flavor from both black and unsweetened cocoa.

• A no-chill dough, meaning you can bake them right away.

• Soft and chewy texture with a creamy, fluffy frosting.

• Perfect for parties, holiday gatherings, or any time you crave chocolate.

• Easy to customize with sprinkles, coarse sugar, or even flavored frostings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Chocolate Cookie Dough:

• 4 cups all-purpose flour (520g)

• 1/2 cup unsweetened cocoa powder (56g)

• 1/2 cup black cocoa powder (56g, or additional unsweetened cocoa)

• 2 tablespoons powdered milk

• 2 tablespoons cornstarch

• 4 teaspoons baking powder

• 1 1/2 cups salted butter (341g), cold and cubed

• 1 1/4 cups dark brown sugar (250g), packed

• 1 cup granulated sugar (200g)

• 1 teaspoon salt

• 2 large eggs

• 1/4 cup heavy cream (60mL)

• 1 tablespoon vanilla extract

• 4 ounces milk chocolate, chopped

For the Chocolate Frosting:

• 1/2 cup unsalted butter (113g), softened

• 2 1/2 cups powdered sugar

• 1/4 cup unsweetened cocoa powder (28g)

• 1 tablespoon vanilla extract

• 4–6 tablespoons heavy cream

• Optional: chocolate sprinkles, coarse sugar

Directions

1. Preheat oven to 375°F and line a baking sheet with parchment paper.

2. In a large bowl, whisk together flour, cocoa powders, powdered milk, cornstarch, and baking powder. Set aside.

3. In a stand mixer, cream together the cubed butter, dark brown sugar, granulated sugar, and salt until smooth.

4. Add the eggs, heavy cream, and vanilla extract. Mix until combined.

5. Gradually add the dry ingredients in three portions, mixing lightly between each.

6. Stir in the chopped milk chocolate.

7. Scoop dough into 5-ounce portions using a #8 scoop, roll into balls, and gently flatten on the prepared sheet.

8. Bake for 11–13 minutes, rotating halfway, until the tops lose their glossy appearance. Let cool completely.

9. For the frosting, beat together softened butter, powdered sugar, cocoa powder, and vanilla until pale and smooth.

10. Add heavy cream gradually and beat for about 2 minutes until fluffy, adjusting cream for desired consistency.

11. Spread or pipe about 2 tablespoons of frosting onto each cooled cookie.

12. Garnish with sprinkles or coarse sugar before the frosting sets.

Servings and timing

• Prep Time: 30 minutes

• Baking Time: 13 minutes

• Cooling Time: 1 hour

• Total Time: 1 hour 43 minutes

• Yield: 13 large cookies

• Calories: 513 kcal per cookie

Variations

• Swap black cocoa with all unsweetened cocoa for a lighter chocolate flavor.

• Add espresso powder to intensify the chocolate taste.

• Use white chocolate chips or dark chocolate chunks instead of milk chocolate.

• Flavor the frosting with peppermint or orange extract for a seasonal twist.

• Make them smaller (about 2-ounce portions) for bite-sized party cookies.

storage/reheating

• Store frosted cookies in an airtight container at room temperature for up to 3 days.

• For longer storage, refrigerate for up to 1 week. Bring to room temperature before serving.

• Freeze unfrosted cookies for up to 2 months. Thaw at room temperature and frost before serving.

• Avoid reheating frosted cookies, as the frosting may melt. Instead, enjoy them at room temperature.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 2 days before baking.

Do I have to use black cocoa?

No, you can use all unsweetened cocoa if you don’t have black cocoa on hand.

Can I freeze the frosted cookies?

It’s best to freeze the cookies unfrosted. Frost them after thawing for the best texture.

How do I know when the cookies are done?

The tops should lose their glossy appearance, and the edges will look set.

Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer works fine, but it may take a little longer to cream the butter and sugars.

What kind of milk chocolate is best?

Use a good-quality milk chocolate bar or baking chocolate for the richest flavor.

Can I use unsalted butter in the dough?

Yes, but add an extra 1/2 teaspoon of salt to balance the flavor.

How thick should the frosting be?

The frosting should be fluffy but spreadable. Adjust with more cream or powdered sugar as needed.

Can I add nuts to the cookies?

Yes, chopped walnuts, pecans, or hazelnuts would pair beautifully with the chocolate.

How do I make the cookies less sweet?

Reduce the granulated sugar slightly or use dark chocolate instead of milk chocolate.

Conclusion

Frosted Chocolate Cookies are the perfect indulgence for any chocolate lover. With their deep cocoa flavor, soft and chewy texture, and creamy frosting, they’re a bakery-style treat you can make at home. Whether you enjoy them plain, topped with sprinkles, or with a festive twist, these cookies are sure to satisfy every chocolate craving.

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