Soft Frosted Double Chocolate Cookies — Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything’s better with sprinkles!!
The BEST Chocolate Chocolate Chip Cookies
If there’s something better than chocolate cookies topped with cream cheese frosting and chocolate sprinkles, I want to know about it.
These double chocolate chip cookies are slightly chewy around the edges with super soft with tender, pillowy centers. There’s plenty of chocolate chips in every bite.
The dough base is adapted from my Frosted Holiday Sprinkles Cookies. It’s one of my favorite bases and I chocolate-ified it.
I used McCormick Pure Vanilla Extract in the cookies. It enhances the flavor of the cookies and I can’t imagine baking without it. It’s always my go-to vanilla because it delivers consistently great results every time. ‘Tis the season for gifts from the kitchen and I’ll be using lots of it throughout the holiday baking season.
The tangy cream cheese frosting is the perfect contrast to the rich, dark cookies and the sprinkles on top add a perfect amount of texture.
Put the double chocolate cookies on your holiday baking list or make them anytime you’re craving something rich, decadent, and chocolaty.
What’s in the Double Chocolate Cookies?
To make the chocolate chocolate chip cookies, you’ll need:
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Egg
- Cream
- McCormick Pure Vanilla Extract
- All-purpose flour
- Unsweetened cocoa powder
- Instant espresso granules
- Baking soda
- Salt
- Semi-sweet chocolate chips
And for the cream cheese frosting for the cookies, you’ll need:
- Cream cheese
- Confectioners’ sugar
- Unsalted butter
- Salt
- Chocolate sprinkles or chocolate shavings
How to Make Frosted Double Chocolate Cookies
The cookie dough comes together like your typical cookie recipe — cream together the butter and sugars, add the wet ingredients, then the dry.
Scoop the dough into balls and chill for at least 3 hours prior to baking. Do NOT skip this step!
Once the double chocolate chip cookies have been baked, let them cool completely before topping with the cream cheese frosting and sprinkles.
How to Store Frosted Cookies
Baked and frosted double chocolate 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 temperature, but if you’re not, store in the fridge. Just note that cookies will be more prone to drying out in the fridge.
Tips for the Best Double Chocolate Chip Cookies
There are two tablespoons of cream in the dough, which makes the cookies creamy but also makes for a very soft dough so it must be chilled before baking.
The cream also helps combat dryness, which chocolate cookies are often plagued by because of the drying effects of cocoa powder. Just don’t over bake them!
There’s one teaspoon of instant espresso granules in the dough, which doesn’t make the cookies taste like coffee and instead enhances and rounds out the chocolate flavor.
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Soft Frosted Double Chocolate Cookies
Ingredients
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Chocolate Crinkle Cookies — Soft, ultra fudgy and there’s NO butter and NO mixer needed! So easy and the crinkles make them irresistible!
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Caramel-Stuffed Quadruple Chocolate Cookies – Soft and chewy cookies with four kinds of chocolate and so much gooey caramel!
Post is brought to you by McCormick. The recipe, images, text, and opinions expressed are my own.
Love it. I love cookies. I will try this cookies many times. These are very delicious.
Love it. I love cookies. I will try this cookies many times. These are very delicious.