Frosted Chocolate Chip Cookies are a delightful and indulgent treat! Chewy chocolate chip cookies are topped with rich chocolate frosting and chocolate curls for an extra special finish!
Take your homemade chocolate chip cookies to the next level by adding delicious chocolate frosting and curls on top!
These cookies are quick and easy to make, but they look impressive.
Whether you're baking them for a special occasion or just for a sweet treat, these cookies are sure to be a hit!
Try this recipe for your next birthday party or on your holiday cookie trays for something a bit different.
You can easily customize your own cookies with your favorite kinds of chocolate or frosting, and your personal flair for the topping too.
They are perfect chocolate chip cookies, so, roll up your sleeves, preheat the oven, and let's get baking!
For more delicious chocolate chip cookie recipes, check out my Cherry Chocolate Chip Cookies, Chewy Caramel Chocolate Chip Cookies, Strawberry White Chocolate Chip Cookies, and these Pistachio Pudding Cookies with White Chocolate Chips!
Ingredients for Frosted Chocolate Chip Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Milk (or Heavy Cream)
Dry Ingredients. All Purpose Flour, Granulated White Sugar, Brown Sugar, Baking Soda, Baking Powder, Cornstarch, Salt, Powdered Sugar,
Chocolate. Chocolate Chips (Milk Chocolate Chips or Semisweet Chocolate Chips), Chocolate Curls (Optional Topping)
How to Make Frosted Chocolate Chip Cookies
Chocolate Chip Cookies
Preheat the oven to 350 F Degrees. Line two baking sheets with cooking spray, parchment paper, or a silicone baking mat and set aside.
Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium speed or high speed with a hand mixer or stand mixer with a paddle attachment.
Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
Stir Chocolate Chips into the cookie dough. I added both Semi Sweet Chocolate Chunks and Milk Chocolate Chips for a fun chocolate combination.
Scoop cookie dough into cookie dough balls using a #24 cookie scoop. Which is about 3 tablespoons of cookie dough.
Place cookies on the prepared baking sheet at least 2 inches apart. Using parchment paper helps with clean up as well as keeping cookies from sticking while baking.
Press the cookie dough down with your fingers slightly before baking.
This is a trick I like to create a more flat cookie after baking. Which makes it easier to frost.
Bake at 350 F Degrees for 8-10 minutes, or until edges are set and turning golden brown. Centers will still be soft.
Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Remember every oven bakes a little differently, try a test batch of a cookie or two to check oven temperature and baking time with your oven. It's a simple tip that will save you in the end.
Chocolate Frosting
In a large mixing bowl, combine Powdered Sugar and softened Butter. Using a hand mixer, mix the ingredients together.
Add Vanilla Extract and 1 tablespoon of Milk, and mix to combine. The mixture will be very thick.
In a separate microwave-safe bowl, melt the Chocolate Wafers or Chocolate Chips for 30 seconds. Stir and heat for an additional 30 seconds. Stir, scraping the bottom of the bowl to ensure all of it is smooth.
Pour melted Chocolate into the Powdered Sugar mixture and mix to combine until smooth.
Add an additional 1-2 tablespoons of Milk until the desired consistency is reached.
Spread 2-3 tablespoons of frosting on cooled cookies.
Garnish with Chocolate Curls on top (optional).
Storage & Freezing
Storage: Store these cookies in an airtight container in a single layer for up to 7 days. They're best if enjoyed within 2-3 days.
Freezing: These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays!
It is best to freeze cookies before frosting them and make the frosting fresh before serving them.
Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
Substitutions & Variations
- Use different frosting. Instead of chocolate frosting you could use vanilla frosting or cream cheese frosting for a different flavor. You can change the color of lighter frostings to suit a theme or special occasion if you like with some drops of food coloring.
- Add other toppings. Chocolate curls are an elegant finish to these cookies, but you can use chocolate sprinkles or rainbow sprinkles, mini chocolate chips, or even a dusting of powdered sugar if you prefer.
- Try a different cookie base. Try making these cookies with my Peanut Butter Cookies recipe for a peanut butter twist. You could also try a Triple Chocolate Chip Cookie as the base for extra chocolatey goodness!
- Add-ins. Add in a variety of small candies like mini M&Ms, Reese's Pieces, or white chocolate chips for more flavor and sweetness if you like.
- Butter. Use salted butter for making cookies to enhance the flavor. If you only have unsalted butter, add a little bit of salt to the cookie dough and a dash of salt to the frosting.
Pro Tips
What are the qualities of a good cookie? Should it have a soft center, crispy edges, and be chewy? These are all factors that contribute to a delicious cookie. To consistently make perfect cookies, follow these pro tips.
Weighing Ingredients.
Baking is a science, and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Flatter Cookies.
Press the cookie dough down slightly once it's on the baking tray before baking for flatter cookies. You can leave the cookie dough in a ball for thicker cookies, but they may need to be baked for a bit longer as they will be thicker.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookie Cutter.
To get perfectly round cookies that look great on your dessert table, you can use a large circle cookie cutter to shape the cookies when they're hot out of the oven. This will only work with warm cookies, as the dough is stil soft enough when hot.
Cooling Rack.
The cookies will continue to bake on the hot cookie sheet after being removed from the oven, so allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Frosted Chocolate Chip Cookie recipe?
Let me know what you think of this delicious cookie recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easy Cookie Recipes
- Chocolate Chip Cookie Bars Recipe
- Brownie Mix Chocolate Chip Cookies
- Frosted Lemon Cookies Recipe
- Cinnamon Toast Crunch Cookies
- Chocolate Rocky Road Cookies
- Frosted Pink Velvet Cookies Recipe
- Chocolate Peppermint Cookies
- Chocolate Dipped Christmas Butter Cookies
Frosted Chocolate Chip Cookies
Ingredients
Chocolate Chip Cookies
- ½ cup Butter Cold Cut into Cubes
- ½ cup Brown Sugar 106g
- ¼ cup White Sugar 50g
- 1 Egg Large
- 1 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- ½ teaspoon Baking Soda
- ½ teaspoon Baking Powder
- 2 teaspoon Cornstarch
- 1½ cups All-Purpose Flour 180g
- 1¼ cups Chocolate Chips Milk or Semi Sweet
Chocolate Frosting
- 2 cups Powdered Sugar 260g
- ¼ cup Butter Softened
- 1 teaspoon Vanilla Extract
- ⅓ cup Chocolate Chips Melted
- 1-3 tablespoons Milk Or Heavy Cream
- Garnish
- Chocolate Curls optional
Instructions
Chocolate Chip Cookies
- Preheat the oven to 350 F Degrees. Line 2 baking sheets with parchment paper or use a silicone baking mat and set aside.
- Cut cold Butter into cubes, and cream together Butter and Granulated Sugar in a large mixing bowl until fluffy. This will take about 2-3 minutes on medium or high speed with a hand mixer or stand mixer.
- Add Egg and Vanilla Extract, and cream until light and fluffy. Scrape the sides of the bowl as needed to include all ingredients together.
- Mix in Brown Sugar and continue to cream for 2-3 additional minutes.
- Gradually add All-Purpose Flour, Baking Soda, Baking Powder, and Salt to the butter mixture and mix until combined.
- Stir Chocolate Chips into the cookie dough.
- Scoop cookie dough into cookie dough balls using a #24 cookie scoop.
- Place cookies on prepared baking sheet at least 2 inches apart. Press cookie dough down slightly before baking.
- Bake at 350 F Degrees for 8-10 minutes, or until edges are set. Centers will still be soft.
- Allow cookies to cool on the baking sheet for at least 5 minutes before moving to a wire rack to cool completely.
Chocolate Frosting
- In a large mixing bowl, combine Powdered Sugar and softened Butter. Using a hand mixer, mix the ingredients together.
- Add Vanilla Extract and 1 tablespoon of Milk, and mix to combine. The mixture will be very thick.
- In a separate microwave-safe bowl, melt chocolate wafers or chocolate chips for 30 seconds in the microwave. Stir and heat for additional 30 seconds, stirring until smooth.
- Pour melted chocolate into the powdered sugar mixture and mix to combine until smooth.
- Add an additional 1-2 tablespoons of milk until the desired consistency is reached.
- Spread 2-3 tablespoons fof rosting on cooled cookies and garnish with chocolate curls (optional).
Notes
- Storage: Store these cookies in an airtight container in a single layer for up to 7 days. They're best if enjoyed within 2-3 days.
- Freezing: These cookies can be frozen for up to 3 months, which is perfect for preparing for the holidays! It is best to freeze cookies before frosting them and make the frosting fresh before serving them. Store cookies in a freezer bag or freezer-safe container in the freezer for up to 3 months. Place a piece of parchment paper or plastic wrap between each cookie to prevent them from sticking together.
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