frosted chocolate cookies
chewy chocolate cookies topped with vanilla buttercream frosting
baked in May 2026
yield: 20 cookies
prep time: 30 minutes
cook time: 12 minutes
difficulty level: easy
Ingredients
Cookies
- 1/2 cup (1 stick) unsalted butter, softened to room temperature
- 1 Tablespoon vegetable oil, avocado oil, or olive oil
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
- 1/2 cup (45g) unsweetened natural cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Frosting
- 1/2 cup (1 stick) butter
- 1 heaping Tablespoon Crisco
- 1 teaspoon vanilla
- 1 pound powdered sugar
- Little milk
Directions
For the cookies:
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, oil, granulated sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes.
- Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until combined.
- With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low speed until combined. The cookie dough will be thick and sticky.
- Cover dough tightly and chill in the refrigerator for at least 2 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Preheat oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats. Set aside.
- Remove cookie dough from the refrigerator. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.)
- Scoop dough, 1 heaping Tablespoon (about 28–30g) of dough each, and roll into balls, and arrange 2–3 inches apart on the baking sheets.
- Bake the cookies for 12–13 minutes or until the edges appear set. Tip: If they aren’t really spreading by minute 10, remove them from the oven and lightly bang the baking sheet on the counter 2–3x. This helps initiate that spread. Return to the oven to continue baking.
- Cool cookies for 10 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.
For the frosting:
- Add the butter and Crisco to the bowl of an electric mixer.
- Mix in vanilla.
- Add powdered sugar a little bit at a time, mixing thoroughly between each addition.
- Add milk.
- Beat on medium-high for 5 minutes until icing is fluffy.
- Add more milk or powdered sugar to reach desired consistency.
- After cupcakes have fully cooled, frost and spread with a knife.
