Chocolate Frosted Cookies Recipes

CHOCOLATE FROSTED COOKIES

Steps:

• Preheat oven to 350 F. Line 2 large baking sheets with silicone baking mats.
• In a large mixing bowl, beat butter and sugars together until well-combined.
• Mix in vanilla.
• Add in eggs one at a time, and mix in until combined.
• Stir in the flour, cocoa, baking soda, and salt until just incorporated.
• Drop by 1.5 tablespoon scoops (medium cookie scoop) 2 inches apart on the prepared baking sheet.
• Bake 10 minutes.
• Cool on baking sheet for 2 minutes before removing to a wire rack.
• To make the frosting, add cocoa powder, hot water, melted butter, and vanilla to a large bowl.
• Mix together until combined.
• Whisk in the powdered sugar until combined.
• Spread frosting over room temperature cookies.

RED VELVET COOKIES WITH WHITE CHOCOLATE CHUNKS

Steps:

• Move racks to the center of the oven, and heat the oven to 350 degrees. Line 2 baking sheets with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the egg and mix until fully incorporated, about 1 minute more. Scrape down the sides of the bowl.
• Add 1 tablespoon red food coloring (and up to 1 1/2 tablespoons for really red cookies) and vanilla extract and mix on medium speed to combine. Scrape down the sides of the bowl.
• In a small bowl, whisk the flour, cocoa powder, baking soda, and salt to combine. Add to the mixer and mix on low speed until fully incorporated, 1 to 2 minutes. Add the buttermilk (or milk) and mix on low speed to combine, then scrape down the sides of the bowl.
• Add about 3/4 of the white chocolate and mix on low speed to combine. Scoop 2 tablespoon-sized balls of dough onto the prepared baking sheets, leaving at least 1 1/2 inches between each piece. Use your palm to flatten the balls slightly.
• Press the remaining white chocolate chunks into the surface of each piece of dough. Bake for 12 minutes, until the cookies appear set on the outside and puffed in the center, rotating the baking sheets halfway through. Cool completely on the baking sheet.

BEST CHOCOLATE FROSTING

Steps:

• Stir melted butter and cocoa powder in a bowl until evenly mixed. Add confectioners' sugar and milk; beat until smooth and easily spread. Stir in vanilla extract.

FROSTED CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
• Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
• Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, soda, and salt together.
• In the top half of a double boiler, melt the chocolate over low heat.
• Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
• Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
• When cooled top with Chocolate Frosting.

CHOCOLATE COOKIE BUTTERCREAM FROSTING

Steps:

• Mix together all ingredients. May need to add more milk (slowly) until frosting reaches a spreadable consistency. Spread on Chocolate Cookies or other cookies or bars of your choice. Enjoy!

LANNETTE'S FROSTED CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 375°F.
• Cream butter and sugar; add eggs and vanilla; beat well.
• Add cocoa, then sour cream; beat till well blended.
• Sift remaining dry ingredients together, then add to creamed mixture.
• Drop from rounded teaspoonfuls onto greased baking sheets.
• Bake cookies 8 to 10 minutes. Frost while still hot.
• For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.