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Chocolate Cake Cookies bring together the best parts of a soft chocolate cake and a rich cookie, all topped with fluffy chocolate buttercream frosting. These are my go-to for special occasions or when only the most decadent treat will do. The texture is slightly chewy around the edges and silky in the center, with double chocolate in every bite.
The first time I baked these, the aroma filled the house and brought my kids running. Now they compete to see who can pipe the tallest swirl of frosting.
Ingredients
- All-purpose flour: brings structure to keep cookies thick yet tender Use a fresh bag for best results
- Unsweetened cocoa powder: deepens the chocolate flavor Choose a high quality Dutch-processed cocoa for a richer taste
- Baking powder: ensures the cookies rise and remain cake-like Double check the date for full leavening power
- Fine sea salt: rounds out the sweetness and enhances all flavors
- Unsalted butter: provides richness and a soft bite Let it soften at room temperature for the smoothest dough and frosting
- Granulated and light brown sugars: create softness and a slight chew The brown sugar also brings a hint of caramel
- Large eggs: bind the dough and help with rise Use room temperature eggs for even mixing
- Vanilla extract: subtly brightens and deepens all the cocoa notes Pure vanilla makes a big difference here
- Semi-sweet chocolate chips: melt into pockets of extra chocolate I love using mini chips for more even distribution
- Powdered sugar: sweetens and stabilizes the frosting Sift first if it seems clumpy for silky results
- Heavy cream: loosens up the frosting and brings the right pipeable texture A splash is all you need for fluffy swirls
Instructions
- Prep the Oven and Trays:
- Set your oven to 350 F and line your baking trays with parchment so nothing sticks
- Mix the Dry Ingredients:
- In a large bowl combine the flour cocoa powder baking powder and salt Stir until evenly blended and there are no streaks of cocoa
- Cream the Butters and Sugars:
- In a stand mixer fitted with the paddle attachment beat the butter with both sugars for three minutes until it is pale and fluffy This step is crucial for making the cookies airy and soft
- Add Eggs and Vanilla:
- Crack in eggs one at a time making sure each egg is fully blended before adding the next Pour in the vanilla and mix so every bite has that subtle floral note
- Add Dry to Wet Ingredients:
- Add your dry mixture in three parts mixing after each addition so there are no lumps This prevents the flour from flying everywhere and ensures a consistent dough
- Fold in Chocolate Chips:
- Gently stir in all the chocolate chips so they are evenly distributed throughout the dough Every cookie gets loads of chocolate in every bite
- Shape the Cookies:
- Scoop the dough into twelve even portions about five ounces each Roll them gently and set them several inches apart on trays Flatten each into a wide disk so they bake evenly
- Bake:
- Bake for twelve to fourteen minutes until the edges look set and the centers look just dry Do not overbake for that perfect fudgy middle
- Cool:
- Leave cookies on the tray until completely set so they stay soft Transfer to a rack only after cooling
- Make the Frosting:
- Beat softened butter until completely smooth then add cooled melted chocolate Mix until blended gradually add powdered sugar scraping down the bowl to avoid lumps Mix in vanilla then drizzle in heavy cream just until the frosting whips up light and fluffy
- Decorate:
- Use a pastry bag with an open star tip to pipe generous spirals of frosting on each cooled cookie
My little ones love helping out and it turns baking time into a family memory
Storage Tips
Keep the cookies in an airtight container at room temperature for up to two days For longer storage transfer to the fridge but let cookies come to room temperature before serving so the frosting softens up again If you want to freeze them wait until after they cool and add frosting fresh when you are ready to enjoy
Ingredient Substitutions
Swap in dark chocolate chips or use milk chocolate if you prefer less intensity For dairy free try a plant based butter and a coconut cream frosting Gluten free flour blends with xanthan gum work well with a minor texture change
Serving Suggestions
Serve these cookies as a dessert on their own or with a scoop of vanilla ice cream I sometimes sandwich two together for the ultimate whoopie pie Style them with a sprinkle of flaky salt or a light dusting of cocoa powder for an extra bakery look
Cultural and Historical Touch
These cookies take inspiration from old fashioned chocolate cake recipes popular in American home kitchens The double chocolate and soft baked style bring family nostalgia right to your plate They are just made for sharing
Seasonal Adaptations
Stir in crushed peppermint at the holidays Top with colored sprinkles for birthdays Swap in orange or espresso zest for a winter twist
Family and friends have raved about these cookies at every event I have brought them to Even people who claim not to love sweets ask for the recipe after tasting just one The best part of making these is the batter licking spoonfuls with my kids and seeing their chocolate covered smiles
Common Recipe Questions
- → What makes these chocolate cookies extra soft?
Softened butter, the right ratio of sugars, and not over-baking the cookies keep the centers moist and tender.
- → Can I use milk chocolate chips instead of semi-sweet?
Absolutely! Milk chocolate chips will make the cookies even sweeter and a little softer. Choose your favorite variety.
- → How do I get a fluffy chocolate frosting?
Whip softened butter with cooled melted chocolate and gradually add powdered sugar. Beat until fluffy and adjust with cream for desired consistency.
- → Do these cookies need to be refrigerated?
Store them in an airtight container at room temperature for up to 3 days. For longer freshness, refrigerate and bring to room temp before serving.
- → Can I make the dough ahead of time?
Yes, portion the dough and refrigerate up to 24 hours before baking, or freeze for later use to save time.