Frosted Delight Cocoa Burst (Print Version)
Rich cocoa cookies with chocolate chips crowned by luscious vanilla frosting, ideal for celebrations or indulgence.
# List of Ingredients:
→ Cookies
01 - 1 cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 cup packed brown sugar
04 - 2 large eggs
05 - 2 teaspoons vanilla extract
06 - 2 1/2 cups all-purpose flour
07 - 3/4 cup unsweetened cocoa powder
08 - 1 teaspoon baking soda
09 - 1/2 teaspoon salt
10 - 2 cups semi-sweet chocolate chips
→ Frosting
11 - 1/2 cup unsalted butter, softened
12 - 2 cups powdered sugar, sifted
13 - 2 tablespoons whole milk
14 - 1 teaspoon vanilla extract
15 - Pinch of salt
→ Optional Decoration
16 - Sprinkles or chocolate shavings
# Step-by-step Instructions:
01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
03 - Beat in eggs one at a time, then stir in vanilla extract until fully blended.
04 - Whisk together flour, cocoa powder, baking soda, and salt in a separate bowl.
05 - Gradually add dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
06 - Fold in semi-sweet chocolate chips evenly throughout the dough.
07 - Scoop dough by rounded tablespoons onto prepared baking sheets, spacing cookies adequately.
08 - Bake for 11 to 13 minutes until edges are set but centers remain soft.
09 - Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
10 - Beat softened butter until creamy. Gradually add powdered sugar, then milk, vanilla extract, and a pinch of salt, mixing until smooth and fluffy.
11 - Once cookies are fully cooled, evenly spread or pipe a generous layer of frosting on each cookie. Decorate with sprinkles or chocolate shavings if desired.
12 - Allow frosting to set before serving to ensure optimal texture.
# Expert Advice:
01 -
- The cocoa in the dough gives you that bakery richness without tasting like chocolate overload.
- Vanilla frosting on top creates this beautiful contrast that makes people ask for the recipe before they even finish eating.
- They're sturdy enough to frost and decorate, so they actually feel special on a plate.
02 -
- Underbaking is your friend—those centers should still feel slightly soft when you pull them out because the residual heat finishes the job and keeps them tender instead of turning them into hockey pucks.
- Cold dough spreads less and bakes more evenly, so if your kitchen is warm or you're impatient, chill the scooped dough for 15 minutes before baking.
- Frosting on warm cookies will melt and slide everywhere, so this is the one time patience actually pays off in the kitchen.
03 -
- If you want an extra dimension, add ½ teaspoon of espresso powder to the dough—it amplifies the chocolate flavor without making them taste like coffee.
- Room-temperature ingredients mix together more smoothly, so take everything out of the fridge 30 minutes before you start baking and your dough will be easier to work with.