These delicious and chewy frosted chocolate cookies are so fun and festive. They are topped with vanilla buttercream and can be customized to suit any holiday or event. All you have to do is switch out the sprinkles to match your theme and you have a perfect and festive treat!
These chocolate sugar cookies have the perfect crunchy to chewy ratio and you'll love them. They make a great treat for birthdays, holidays or any special evert, really!
You have the option of making these cookies larger, flatter and crispier or smaller, rounder and with a chewier center. I honestly can't decide which I prefer, so I've been making half slightly flattened and half smaller and round. Either way, these frosted chocolate cookies are to die for.
If you are looking for more cookie recipes, try my: Maple Walnut Spice Cookies, Peanut Butter Chocolate Chip Oatmeal Cookies with Applesauce, or Double Chocolate Fudgy Egg White Brownie Cookies.
Why You Will Love This Recipe
- They are customizable. You can customize these cookies very easily by changing out the sprinkles and/or the color or flavor of buttercream frosting. I like these cookies with both the vanilla buttercream in this recipe or strawberry buttercream frosting from my Chocolate Cupcakes with Strawberry Buttercream Frosting.
- The texture. These cookies have the ultimate cookie texture with crunchy edges and chewy center. There really isn't anything much better than biting into a cookie like this! The sweet and fluffy buttercream frosting on top adds another texture element that can't be beat!
- The chocolate flavor. This rich chocolate cookie recipe uses both black cocoa powder and Dutch process cocoa powder. This gives the cookes a rich chocolate flavor and color. If you are a chocolate lover, you will love these cookies!
Here are notes about some of the ingredeints needed to make these chewy chocolate cookies. You can find all of the ingredients at your local grocery store or at an online retailer, like Amazon.
- Unsalted butter: For this recipe you will need softened butter. Take your butter out of the refrigerator and let it sit on your counter for about an hour before you plan to use it.
- Brown sugar: Light or dark brown sugar will work for this recipe.
- Egg yolks: The egg yolks should be room temperature. Take your eggs out and leave them on your counter for about an hour before you plan to use them.
- Vanilla: You can use pure vanilla extract or vanilla bean paste.
- Flour: Use all purpose flour.
- Dutch process cocoa powder: Use unsweetened cocoa powder.
- Black cocoa powder: I prefer to use Modern Mountain Black Cocoa Powder. I love the flavor but especially like the rich, dark color it gives my baked goods!
- Baking powder
- Powdered sugar
- Heavy whipping cream
- Sprinkles: For these New Year's Eve themed cookies, I used these gold star sprinkles and these gold sprinkles too!
Step by Step Instructions
Here is how to make this chocolate cookie recipe. For the full ingredient list and instructions, see the recipe card below.
For the Cookies:
STEP 1: The first thing you need to do is prepare your baking sheet by lining it with parchment paper.
STEP 2: In the bowl of your mixer, add the butter and brown sugar. Beat at a medium speed for 2 minutes or until your mixture is light and fluffy.
STEP 3: Add the egg yolks and vanilla and continue to beat until fully combined and you no longer see the egg yolk. Scrape the bottom and sides of your bowl with a rubber spatula as needed.
STEP 4: In a separate medium sized bowl, combine the dry ingredients (flour, cocoa powders, baking powder, and salt.) Stir with a whisk to combine.
STEP 5: Add the flour mixture to the butter mixture and mix just until combined, scraping the sides and bottom of the bowl with a rubber spatula as needed.
STEP 6: Using a large cookie scoop, place cookie dough on prepared cookie sheet. About 2 inches apart.
STEP 7: Place scooped cookie dough in the refrigerator for 40 minutes or in the freezer for 20 minutes. The chilling step is important to ensure the cookies don't spread too much during baking.
STEP 8: While the dough is chilling, preheat your oven to 350°F.
STEP 9: Bake in the preheated oven for 11-13 minutes. Remove them from the oven and allow them to cool on the pan for 5 minutes before transferring them to a cooling rack to cool completely.
For the Frosting:
STEP 1: In the bowl of your mixer, add the butter. Beat on medium speed for 4 minutes or until butter is pale in color.
STEP 2: Add the powdered sugar and vanilla and beat for an additional 4 minutes or until light and fluffy.
STEP 3: Add the whipping cream and beat until light and fluffy, about 2 additional minutes.
STEP 4: Once cookies are completely cool, spread about 1-2 tablespoons of frosting on the top, leaving about a ¼-inch border around the edge.
STEP 5: Decorate with your favorite sprinkles.
- After you have scooped the cookie dough, you have two options. If you want a larger, flatter, and chewier cookie, you are going to flatten your scooped dough. To do this take a measuring cup or glass drinking cup and lightly spray the bottom with cooking spray to prevent sticking. Very gently press the cookies down to slightly flatten them. If you want a smaller, rounder and fudgier cookie, you will just leave the scooped dough as is.
- While the dough is chilling, clean the bowl to your mixer, because you will need it to make the frosting!
No! These cookies are so good and you will love them just as a chocolate cookie. If you wanted, you could roll them in sugar before baking.
No. If you only have one kind of cocoa powder, just use ¼ cup of what you have. The black cocoa adds a rich color to the cookies, but if you don't have that on hand, just using the Dutch process cocoa powder will work great.
Absolutely. These would be great with a variety of different buttercream flavors, like chocolate, strawberry, peppermint or espresso. Also, feel free to add food coloring to make the frosting any color you would like!
Storing and Freezing
Store baked cookies in an airtight container or zip top bag on the counter or in the refrigerator for up to 5 days.
To freeze baked cookies, store in an airtight container or zip top bag in the freezer for up to 3 months.
To freeze unbaked cookies, portion out cookie dough balls onto a baking sheet, and place in the freezer for 15-20 minutes. Once the dough balls are firm, remove from the freezer and place dough balls in an airtight container or zip top bag for up to 3 months. When ready to bake, remove from the freezer, place on a baking sheet and bake according to recipe instructions.
Using Leftover Ingredients
To use up any leftover heavy whipping cream, try one of these recipes:
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Frosted Chocolate Cookies
For the Cookies:
- 1 cup unsalted butter, softened
- 1 ½ cups brown sugar
- 3 egg yolks
- 2 teaspoons vanilla
- 2 cups flour
- 2 tablespoons Dutch process cocoa powder
- 2 tablespoons black cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon salt
For the Buttercream Frosting:
- 6 tablespoons unsalted butter, softened
- 2 cups powdered sugar, sifted
- ½ teaspoon vanilla
- 2 tablespoons heavy whipping cream
For the Cookies:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In the bowl of your mixer, combine the butter and brown sugar. Beat on medium speed for 2 minutes or until light and fluffy.1 cup unsalted butter, softened, 1 ½ cups brown sugar
- Add the egg yolks and vanilla. Beat until incorporated and you no longer see the egg yolks, scraping the bottom and sides of your bowl with a rubber spatula.3 egg yolks, 2 teaspoons vanilla
- In a separate bowl, combine the flour, cocoa powders, baking powder, and salt. Stir with a whisk to combine. Add the flour mixture to the butter mixture and mix just until combined.2 cups flour, 2 tablespoons Dutch process cocoa powder, 1 teaspoon baking powder, ¼ teaspoon salt, 2 tablespoons black cocoa powder
- Using a large cookie scoop, drop scooped cookie dough onto prepared cookie sheet, about 2 inches apart. Put cookie dough in the refrigerator for 40 minutes or in the freezer for 20 minutes.
- Bake in 350°F oven for 11-13 minutes. Remove from oven and let cool on pan for 5 minutes before transferring to cooling rack to cool completely.
For the Buttercream Frosting:
- In the bowl of your mixer, beat the butter on medium speed for 4 minutes or until the butter is pale in color.6 tablespoons unsalted butter, softened
- Add the powdered sugar and vanilla and beat on medium speed for 4 more minutes or until light and fluffy.2 cups powdered sugar, sifted, ½ teaspoon vanilla
- Add the whipping cream and beat until light and fluffy, about 2 minutes.2 tablespoons heavy whipping cream
I noticed that the link for your preferred black cocoa powder is also Dutch processed cocoa powder. Does this mean we use this for both cocoa powders in your recipe? Or do I have to buy an additional cocoa powder. Thanks.
That's a great question. You could use 4 tablespoons of the black cocoa powder and the cookies will be great. You wouldn't necessarily need two different cocoa powders. Alternatively, you could do 4 tablespoons of the Dutch process and no black cocoa. I like to use the black cocoa powder and regular dutch processed cocoa powder together for a richer chocolate flavor and deeper chocolate color.
Can I use this for cut out cookies?
That's a great question! I have not made this dough into cutouts, but I suspect it would work great. These don't spread much, so I think you'd have success. I would be sure to chill for at least 30 minutes after cutting them out and before baking them. If you try this, let me kow how it goes!