Description
Delight in these decadent Chocolate Cake Cookies that combine the rich flavors of cocoa and semi-sweet chocolate chips with a luscious chocolate frosting. Soft, slightly cakey, and topped with creamy chocolate rosettes, these cookies are perfect for satisfying any chocolate craving.
Ingredients
Dry Ingredients
- 3 & 1/3 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tablespoon baking powder
- 1 teaspoon fine sea salt
Cookie Dough
- 1 & 1/2 cups unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar (packed)
- 3 large eggs
- 2 teaspoons vanilla extract
- 12 ounce bag semi-sweet chocolate chips
Chocolate Frosting
- 1 & 1/2 cups unsalted butter (softened)
- 12 ounces semi-sweet chocolate (melted and cooled slightly)
- 4 & 1/2 cups powdered sugar
- 2 teaspoons vanilla extract
- 1-2 tablespoons heavy cream
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line sheet trays with parchment paper to prepare for baking the cookies.
- Mix Dry Ingredients: In a large bowl, stir together the all-purpose flour, unsweetened cocoa powder, baking powder, and fine sea salt. Set aside this dry mixture.
- Cream Butter and Sugars: Using a stand mixer fitted with the paddle attachment, cream the softened butter with granulated sugar and light brown sugar on medium speed for 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Add eggs one at a time, beating well after each addition. Then mix in the vanilla extract thoroughly.
- Incorporate Dry Mixture and Chocolate Chips: Add the flour mixture in three batches, fully mixing each before adding the next to avoid mess. Scrape down the bowl sides as needed. Stir in the semi-sweet chocolate chips by hand until evenly distributed.
- Portion and Shape Dough: Divide the dough into 12 equal portions, about 5 ounces each. Roll each into a smooth ball and place them 6 inches apart on prepared sheets. The dough will spread significantly during baking.
- Flatten Dough Balls: Gently press each dough ball down to flatten into a large, flat circle to ensure even baking.
- Bake Cookies: Bake in the preheated oven for 12-14 minutes until the cookies appear dry in the center but still soft.
- Cooling: Allow the cookies to cool completely on the sheet trays, then transfer them to a wire rack to cool further for easy handling.
- Prepare Frosting – Cream Butter: While cookies cool, place softened butter in a stand or hand mixer and whip on medium speed until smooth and creamy.
- Add Melted Chocolate: Pour in the melted and slightly cooled semi-sweet chocolate and mix until fully combined into the butter.
- Add Powdered Sugar: Gradually add powdered sugar a little at a time, mixing thoroughly after each addition. Scrape down the bowl sides as needed for even consistency.
- Flavor and Adjust Consistency: Stir in vanilla extract, then add 1 tablespoon of heavy cream and mix until incorporated. Whip on medium-high speed for about 3 minutes until light and fluffy. If frosting is too thick for piping, add additional heavy cream by tablespoons until desired texture is reached.
- Decorate Cookies: Using an open star piping tip, pipe rosettes of chocolate frosting onto the tops of the cooled cookies. Serve immediately and enjoy.
Notes
- Ensure the butter is softened, not melted, for best creaming results.
- Spacing the cookies 6 inches apart is crucial as they expand significantly during baking.
- For even baking, flatten the dough balls gently before placing them in the oven.
- If you do not have a stand mixer, a hand mixer will work well for both the dough and frosting.
- Cookie dough can be refrigerated for up to 24 hours before baking if you want to prepare ahead.
- The frosting can be stored in the refrigerator for up to 3 days; bring to room temperature and re-whip before piping.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
