Ingredients
- 4 cups all-purpose flour (520g)
- 1/2 cup unsweetened cocoa powder (56g)
- 1/2 cup black cocoa powder (56g, or more unsweetened)
- 2 tablespoons powdered milk
- 2 tablespoons cornstarch
- 4 teaspoons baking powder
- 1 1/2 cups salted butter (341g), cold, cubed
- 1 1/4 cups dark brown sugar (250g), packed
- 1 cup granulated sugar (200g)
- 1 teaspoon salt
- 2 large eggs
- 1/4 cup heavy cream (60ml)
- 1 tablespoon vanilla extract
- 4 ounces milk chocolate, chopped
- Chocolate Frosting:
- 1/2 cup unsalted butter (113g), softened
- 2 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder (28g)
- 1 tablespoon vanilla extract
- 4 tablespoons heavy cream (plus 2 additional tablespoons if needed)
- Chocolate sprinkles, optional
- Coarse sugar, optional
Instructions
- Preheat oven to 375°F (190°C) and line a large baking sheet with parchment paper.
- In a large bowl, whisk together flour, unsweetened cocoa, black cocoa, powdered milk, cornstarch, and baking powder. Set aside.
- In a stand mixer with a paddle attachment, cream cold butter, dark brown sugar, granulated sugar, and salt until fluffy.
- Add eggs, heavy cream, and vanilla extract; mix until fully incorporated, about 1 minute.
- Add dry ingredients to wet in three additions, mixing between each until mostly incorporated.
- Fold in chopped milk chocolate. Scoop dough with a #8 cookie scoop (~5 oz), roll into balls, place on baking sheet, and gently press down.
- Bake for 11-13 minutes, rotating halfway, until tops are no longer glossy. Cool completely before frosting.
- For frosting: Beat butter, powdered sugar, cocoa powder, and vanilla until smooth. Add 4 tablespoons heavy cream, beat until fluffy. Add up to 2 more tablespoons cream if needed.
- Frost cookies with ~2 tablespoons of frosting using an offset spatula. Top with chocolate sprinkles and coarse sugar if desired.
Notes
- Use a cookie scoop for uniform-sized cookies.
- Ensure cookies are completely cool before frosting to prevent melting.
- Frosting consistency can be adjusted with additional heavy cream for easier spreading.
- Store frosted cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 410
- Sugar: 32g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
