Chocolate Cake Cookies with Chips (Print-Friendly Version)
Soft chocolate cookies with chips, topped with creamy fudge frosting. Rich, tender, and crowd-pleasing.
# Ingredients You'll Need:
→ Cookie Dough
01 -
420 grams all-purpose flour
02 -
115 grams unsweetened cocoa powder
03 -
1 tablespoon baking powder
04 -
1 teaspoon fine sea salt
05 -
340 grams unsalted butter, softened
06 -
150 grams granulated sugar
07 -
165 grams light brown sugar, packed
08 -
3 large eggs
09 -
2 teaspoons vanilla extract
10 -
340 grams semi-sweet chocolate chips
→ Chocolate Fudge Frosting
11 -
340 grams unsalted butter, softened
12 -
340 grams semi-sweet chocolate, melted and cooled slightly
13 -
540 grams powdered sugar
14 -
2 teaspoons vanilla extract
15 -
15–30 millilitres heavy cream
# How to Make It:
01 -
Preheat oven to 175°C. Line baking trays with parchment paper and set aside.
02 -
In a large bowl, whisk together flour, cocoa powder, baking powder, and salt until evenly blended. Set aside.
03 -
In the bowl of a stand mixer fitted with a paddle attachment, beat softened butter, granulated sugar, and brown sugar on medium speed for 3 minutes until the mixture becomes pale and light.
04 -
Add eggs one at a time, mixing well after each addition. Blend in vanilla extract until homogeneous.
05 -
Gradually add the flour mixture to the wet ingredients in three stages, mixing each batch in thoroughly before the next, and scraping down the sides as necessary.
06 -
Stir chocolate chips evenly into the cookie dough using a spatula.
07 -
Divide dough into 12 portions of approximately 140 grams each. Roll each portion into a ball and place them on lined trays, ensuring a minimum of 15-centimetre spacing between cookies.
08 -
Gently press each dough ball to form a large, flat disc.
09 -
Bake in the preheated oven for 12–14 minutes, or until the cookie centres appear dry and set.
10 -
Allow cookies to cool completely on the baking trays before transferring to a wire rack.
11 -
In a clean stand mixer bowl, whip softened butter on medium speed until smooth. Add melted chocolate and mix until fully combined. Gradually incorporate powdered sugar, scraping the sides as needed. Blend in vanilla extract, then add 15 millilitres of heavy cream. Beat on medium-high speed for 3 minutes until light and fluffy, adding more cream as needed to achieve a smooth piping consistency.
12 -
Transfer frosting to a piping bag fitted with an open star tip. Pipe generous rosettes onto cooled cookies and serve immediately.
# Extra Information:
01 -
Ensure the cookies cool completely before piping the frosting to avoid melting the buttercream.