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These Frosted Double Chocolate Cookies are filled with layers of chocolate – cocoa powder, chocolate chips, and creamiest fudge frosting. Who doesn’t love a delicious frosted cookie? Especially for a fun holiday or seasonal treat?

These Frosted Double Chocolate cookies are chewy, fudgy, and perfect for any holiday. The cookie has a darker chocolate flavor, and is complemented nicely with the sweeter fudgy creamy chocolate frosting. These are similar to my Frosted Chocolate Peppermint Cookies, and always such a hit with my family or with friends when we are at a gathering. They will be devoured! Make sure to allow some time to chill the dough before baking – this helps the flavor and shape of the cookie.

If you need to bring cookies to a get-together or cookie exchange, or just want to make cookies as neighbor gifts, these are the perfect recipe. They are such a hit at my house, my kids are already asking me to make more. (Be sure to check out all my other cookie recipes here.)

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Frosted Double Chocolate Cookies

These Frosted Double Chocolate Cookies are filled with layers of chocolate – cocoa powder, chocolate chips, and creamiest fudge frosting. Makes 12-18 cookies depending on size.

Author Shannon Lyon | Plum Street

Ingredients

Chocolate Chocolate Cookies

1 cup butter, unsalted
1½ cups white sugar
2 eggs
2 teaspoons vanilla
3/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons cornstarch
2 cups white flour
1/2 cup cocoa powder
2 cups chocolate chips

Chocolate Fudge Frosting

1/2 cup butter, unsalted (melted)
2/3 cup cocoa powder
1 teaspoon vanilla
4-5 cups powdered sugar
4-6 tablespoons milk

Instructions

Chocolate Chocolate Cookies

Cream butter and sugar in a stand mixer with paddle attachment (or with hand beaters). Add eggs and vanilla. Cream until incorporated.
Combine dry ingredients separately.
Slowly add combined dry ingredients, then chocolate chips.
Scoop dough using 2-3 tbsp. cookie scoops onto a large baking sheet. Place in freezer for at least 20 minutes to set dough.
Preheat oven to 350°F.
Remove from freezer and bake on a cookie sheet lined with parchment paper or a silicone mat, in preheated 350 degree oven for about 8 minutes. (Larger cookies will take 1-2 minutes longer.)
Look for the tops to be rounded and the top to be set – the inside will be gooey still but if the tops and edges look set it's done. Place cookie sheet on stove top to rest.
You can use a wide jar or circular biscuit cutter to help the cookies get a more perfect circular shape, if desired. Get a jar or other round object that is bigger than your baked cookie. As soon as it comes out of the oven place the jar over the cookie and swirl it in a circular motion on the parchment paper, to get a perfect round shape. This only works while the cookie is still warm.
Once out of oven, leave on baking sheet for 10-20 minutes until cookie sets. Chilling the dough means the edges will be well cooked but the inside will be soft. This tastes great but you need to be careful to set the cookie before moving it, so it doesn't break.
Once they’ve set, chill for at least 20 minutes in fridge (or freezer) on a baking sheet, before frosting.

Chocolate Fudge Frosting

Melt butter. Pour into bowl of stand mixer or large bowl.
Using a paddle attachment on a stand mixer, or a handheld mixer, mix cocoa powder with butter until well combined.
Slowly add powdered sugar, alternating with a 1-2 tbsp. of milk at a time. Keep mixing well until frosting starts to come together. Continue alternating milk and powdered sugar until you reach your desired consistency.
Add vanilla extract. Mix to incorporate.
Frost chilled cookies and if desired top with sprinkles. Store at room temperature, in an airtight container.