Soft Frosted Double Chocolate Cookies

Name: Soft Frosted Double Chocolate Cookies
Prep time: 10 min
Cook time: 8 min
Total time: 3 h 18 min
Yield: 19 serving
Ingredients: ½ cup unsalted butter; ½ cup granulated sugar; ½ cup light brown sugar; 1 large egg; 2 tablespoons cream or half-and-half; 1 ½ teaspoons McCormick Pure Vanilla Extract; 1 ¼ cups all-purpose flour; heaping 1/2 cup; 1 teaspoon instant espresso granules; 1 teaspoon baking soda; ¼ teaspoon salt; 2 cups semi-sweet chocolate chips; 6 ounces cream cheese; ¼ cup unsalted butter, softened; 1 ½ cups confectioners’ sugar; ¼ teaspoon salt; chocolate sprinkles or chocolate shavings

User Reviews

4.8

15 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Chill Time
3 hrs
Total Time
3 hrs 18 mins
Servings
19
Calories
281 kcal
Course
Baked Goods
Cuisine
American

Soft Frosted Double Chocolate Cookies

Jade Rice

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Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!

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Ingredients

Servings

Cookies

½ cup unsalted butter softened (1 stick)
½ cup granulated sugar
½ cup light brown sugar packed
1 large egg
2 tablespoons cream or half-and-half
1 ½ teaspoons McCormick Pure Vanilla Extract
1 ¼ cups all-purpose flour
heaping 1/2 cup almost 2/3 cup unsweetened natural cocoa powder
1 teaspoon instant espresso granules optional but recommended (doesn’t make the cookies taste like coffee; serves to intensify the chocolate flavor)
1 teaspoon baking soda
¼ teaspoon salt or to taste
2 cups semi-sweet chocolate chips

Frosting

6 ounces cream cheese softened (lite okay)
¼ cup unsalted butter, softened
1 ½ cups confectioners’ sugar sifted
¼ teaspoon salt or to taste
chocolate sprinkles or chocolate shavings to taste

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Instructions

Cookies:

To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, optional but recommended instant espresso granules, baking soda, salt, and beat on low speed until just combined, about 1 minute.
Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
After chilling, flatten each mound about half the original height.
Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
Bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
Allow cookies to cool on baking sheet completely before frosting. I let them cool on the baking sheet and don’t use a rack. Make sure they’re completely cooled before frosting them or the frosting will melt.

Frosting:

To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
Add the confectioners’ sugar, salt, and beat until smooth and incorporated, about 2 minutes.
Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter.
Add sprinkles to each cookie, to taste.

Notes

Storage: Baked and frosted cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with cream cheese frosting at room temp, but if you’re not, store in the fridge noting cookies will be more prone to drying out in the fridge. Extra frosting will keep airtight for weeks in the fridge.
Freezing: Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Soft Frosted Holiday Sprinkles Cookies.

Nutrition Information

Show Details

Serving 1 Calories 281kcal (14%) Carbohydrates 38g (13%) Protein 3g (6%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Cholesterol 34mg (11%) Sodium 161mg (7%) Fiber 1g (4%) Sugar 29g (58%)

Nutrition Facts

Serving: 19Serving

Amount Per Serving

Calories 281 kcal

% Daily Value*

Serving	1
Calories	281kcal	14%
Carbohydrates	38g	13%
Protein	3g	6%
Fat	15g	23%
Saturated Fat	9g	45%
Polyunsaturated Fat	5g	29%
Cholesterol	34mg	11%
Sodium	161mg	7%
Fiber	1g	4%
Sugar	29g	58%