These simple and delicious Frosted Double Chocolate Cookies are soft-baked with a thick and creamy swirl of rich chocolate frosting on top.
Frosted Double Chocolate Cookies
These cookies are so good, easy to make and a chocolate lover’s dream! It’s double the chocolate which doubles the goodness in each bite. Make these for any occasion and they will for sure be a hit!
Key Ingredients You’ll Need
Sugar: You will need a combination of granulated sugar and light brown sugar to add richness to the cookie batter as well as powdered sugar to help with the consistency of the frosting.
Flour: You will need all-purpose flour along with cornstarch and baking soda to allow the cookies to rise in the oven and not crack.
Cocoa Powder: I prefer to use Hershey’s brand because it has the best quality. You will need regular and dark cocoa powder.
How To Make Chocolate Cookies
Step 1. Set the oven to 350 degrees and use a silicone mat to line two baking sheets. Add the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla into a standing mixer and combine until light and fluffy. Add the flour, cocoa powder, cornstarch, salt, and baking soda into a medium bowl and combine. Slowly combine the wet and dry ingredients until they form into dough.
Step 2. Use a medium scoop and roll the dough into balls and arrange it on the prepared pans. Use a flat-bottomed cup to press into thick disks gently. Set it in the oven for 15-18 minutes to bake until the edges are firm. Take out and allow them to cook thoroughly. Place the butter, powdered sugar, Hershey Cocoa Powder, vanilla, and whipping cream into a standing mixer and combine until smooth and holds a peak. Add the frosting to the piping bag and begin spiraling the frosting onto the cookie.
Step 3. Allow the frosting to harden slightly before serving. Enjoy!
Can I Use Other Frosting For These Cookies?
This recipe uses a thick and creamy chocolate frosting that tastes absolutely amazing with these cookies. However, other frostings like vanilla, Oreo, caramel, etc.
How To Store Chocolate Cookies?
Place the leftovers into an airtight container for the best storage method. These can be kept at room temperature, but if you want them to last longer. I recommend storing it in the fridge or freezer.
More Chocolate Recipes:
- 1 ½ cup butter unsalted, softened
- 1 ½ cup light brown sugar
- ½ cup sugar
- 3 large eggs
- 2 Tbsp light corn syrup
- 1 Tbsp pure vanilla extract
- 4 cup flour
- 1 cup Hershey dark cocoa powder
- 1 Tbsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
Rich Chocolate frosting
- 1 cup butter unsalted, softened
- 3 cup powdered sugar
- 4 Tbsp heavy whipping cream
- 1 cup Hershey cocoa powder
- 2 tsp pure vanilla extract
- Preheat the oven to 350 degrees and line two cookie sheets with a silicone baking mat
- Using a standing mixer, beat the butter, sugar, light brown sugar, eggs, corn syrup, and vanilla until light and fluffy
- Using a medium bowl, whisk the flour, cocoa powder, cornstarch, salt, and baking soda
- Gradually beat the dry ingredients into the wet until a dough forms
- Using a medium cookie scoop, scoop out the dough mound into your hand and roll it into a ball
- Place onto the cookie sheet and lightly press into a thick disk
- Bake in the oven for 15-18 minutes or until firm around the edge
- Allow cooling completelyUsing a standing mixer, beat the butter, powdered sugar, Hershey cocoa powder, vanilla andwhipping cream until combined, smooth, and holds a peak
- Scoop the frosting into the piping bag
- Pipe a tight spiral onto the top of the cookie
- Allow hardening slightly before enjoying
- 1 large piping bag with a round tip
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