Ingredients
- 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
- 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
Instructions
- Preheat oven to 375°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, both cocoa powders, powdered milk, cornstarch, and baking powder. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together butter, brown sugar, granulated sugar, and salt.
- Add eggs, heavy cream, and vanilla extract. Beat until smooth.
- Add dry ingredients in three additions, mixing between each until mostly combined.
- Stir in chopped milk chocolate.
- Scoop dough into 5-ounce portions using a #8 cookie scoop. Roll into balls and gently flatten on the prepared sheet.
- Bake 11–13 minutes, rotating halfway. Cookies should lose their glossy tops when done. Cool completely.
- For the frosting, beat butter, powdered sugar, cocoa powder, and vanilla until pale and smooth.
- Add heavy cream and beat 2 minutes until fluffy, adding more cream if needed.
- Frost each cooled cookie with about 2 tablespoons of frosting using a scoop or spatula.
- Garnish with chocolate sprinkles and coarse sugar before the frosting sets.
Notes
- Use black cocoa for a richer, Oreo-like chocolate flavor, or substitute with unsweetened cocoa if unavailable.
- These cookies are large—halve the portion size for smaller cookies and reduce baking time accordingly.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 513
- Sugar: 38g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 63g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 80mg
