These chocolate cookies are fudgy and soft. They are delicious with or without frosting. But if you are looking for an extra rich and chocolatey cookie, top them with this decadent chocolate buttercream frosting.
Ingredients
Instructions
- In a stand mixer fitted with a paddle attachment or with an electric mixer, beat the butter, oil, sugar, and brown sugar together on medium-high speed until fluffy and light in color, about 3 minutes.
- Add the egg and vanilla, then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda, and salt together until ingredients are evenly distributed.
- With the mixer running on low speed, slowly pour dry ingredients into the wet ingredients. Beat on low speed until combined. The cookie dough will be thick and sticky.
- Cover the bowl and refrigerate the dough for at least 2 hours.
- Preheat oven to 350°F. Line large baking sheets with parchment paper.
- Remove cookie dough from the refrigerator. (If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes to make the cookie dough easier to scoop and roll.) Scoop dough, 1 heaping tablespoon of dough each, and roll into balls. Arrange 3 inches apart on the baking sheets.
- Bake the cookies for 12 minutes or until the edges appear set.
- Cool cookies for 10 minutes on the baking sheet, then transfer cookies to a cooling rack to cool completely.
For the frosting:
- In a stand mixer fitted with a paddle attachment or with an electric mixer, beat the butter on medium speed until creamy, about 2 minutes.
- Add powdered sugar, cocoa powder, heavy cream or milk, vanilla, and salt. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 full minute.
- Spread the frosting on the cooled cookies with a knife or an offset spatula. Top with sprinkles if desired.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
