Description
Delight in these rich and fudgy Chocolate Cookies topped with a luscious cocoa frosting spiral. Perfectly chewy with a deep chocolate flavor, these cookies are a chocolate lover’s dream. Made with a blend of cocoa powder, brown sugar, and a smooth homemade frosting, they are ideal for any occasion or indulgent treat.
Ingredients
Scale
Cookie Dough
- 1 ½ cup unsalted butter, softened
- 1 ½ cup light brown sugar
- ½ cup sugar
- 3 large eggs
- 2 Tbsp light corn syrup
- 1 Tbsp pure vanilla extract
- 4 cup all-purpose flour
- 1 cup Hershey dark cocoa powder
- 1 Tbsp cornstarch
- 2 tsp baking soda
- 1 tsp kosher salt
Frosting
- 1 cup unsalted butter, softened
- 3 cup powdered sugar
- 4 Tbsp heavy whipping cream
- 1 cup Hershey cocoa powder
- 2 tsp pure vanilla extract
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with silicone baking mats to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a standing mixer, beat together the softened butter, light brown sugar, granulated sugar, eggs, light corn syrup, and vanilla extract until the mixture is light and fluffy, which will help create a tender cookie texture.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the flour, Hershey dark cocoa powder, cornstarch, kosher salt, and baking soda to evenly distribute the leavening and cocoa throughout the dough.
- Form Dough: Gradually add the dry ingredients to the wet mixture while beating; continue until a cohesive dough forms without overmixing to maintain a tender crumb.
- Scoop and Shape Cookies: Use a medium cookie scoop to portion out dough balls; roll each mound between your palms to form smooth balls.
- Arrange on Baking Sheet: Place each dough ball on the prepared cookie sheets and gently press down to form thick disks for even baking.
- Bake Cookies: Bake in the preheated oven for 15-18 minutes, or until the edges are set and the cookies feel firm to touch but remain chewy inside.
- Cool Completely: Remove the cookies from the oven and allow them to cool fully on the cookie sheets or wire racks to prevent the frosting from melting.
- Prepare Frosting: Using the standing mixer, beat together softened butter, powdered sugar, Hershey cocoa powder, vanilla extract, and heavy whipping cream until smooth, creamy, and holds a firm peak, perfect for piping.
- Fill Piping Bag: Transfer the frosting to a piping bag fitted with a suitable tip for decorative spiraling.
- Pipe Frosting: Pipe tight spirals of frosting onto the center of each cooled cookie to create an attractive and delicious topping.
- Set and Serve: Allow the frosting to harden slightly before serving to ensure clean bites and enhanced flavor enjoyment.
Notes
- Ensure the cookies are completely cooled before frosting to prevent melting and slipping.
- Use silicone baking mats for even baking and easy cleanup.
- You can substitute Hershey dark cocoa powder with any natural unsweetened cocoa powder of equivalent amount.
- Adjust frosting consistency with additional cream or powdered sugar as needed for piping.
- Store cookies in an airtight container at room temperature up to 4 days or freeze for longer storage.
