Soft Frosted Chocolate-Chocolate Chip Sprinkles Cookies

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Soft Frosted Double Chocolate Cookies — Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything’s better with sprinkles!!

Soft Frosted Double Chocolate Cookies — Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!

The BEST Chocolate Chocolate Chip Cookies

If there’s something better than chocolate cookies topped with cream cheese frosting and chocolate sprinkles, I want to know about it.

These double chocolate chip cookies are slightly chewy around the edges with super soft with tender, pillowy centers. There’s plenty of chocolate chips in every bite.

The dough base is adapted from my Frosted Holiday Sprinkles Cookies. It’s one of my favorite bases and I chocolate-ified it.

I used McCormick Pure Vanilla Extract in the cookies. It enhances the flavor of the cookies and I can’t imagine baking without it. It’s always my go-to vanilla because it delivers consistently great results every time. ‘Tis the season for gifts from the kitchen and I’ll be using lots of it throughout the holiday baking season.

The tangy cream cheese frosting is the perfect contrast to the rich, dark cookies and the sprinkles on top add a perfect amount of texture.

Put the double chocolate cookies on your holiday baking list or make them anytime you’re craving something rich, decadent, and chocolaty.

Soft Frosted Double Chocolate Cookies — Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!

What’s in the Double Chocolate Cookies? 

To make the chocolate chocolate chip cookies, you’ll need: 

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Cream
  • McCormick Pure Vanilla Extract
  • All-purpose flour
  • Unsweetened cocoa powder
  • Instant espresso granules
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips

And for the cream cheese frosting for the cookies, you’ll need: 

  • Cream cheese
  • Confectioners’ sugar
  • Unsalted butter
  • Salt
  • Chocolate sprinkles or chocolate shavings 

How to Make Frosted Double Chocolate Cookies

The cookie dough comes together like your typical cookie recipe — cream together the butter and sugars, add the wet ingredients, then the dry. 

Scoop the dough into balls and chill for at least 3 hours prior to baking. Do NOT skip this step! 

Once the double chocolate chip cookies have been baked, let them cool completely before topping with the cream cheese frosting and sprinkles. 

Soft Frosted Double Chocolate Cookies — Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!

How to Store Frosted Cookies

Baked and frosted double chocolate cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week.

I’m comfortable storing items with cream cheese frosting at room temperature, but if you’re not, store in the fridge. Just note that cookies will be more prone to drying out in the fridge. 

Tips for the Best Double Chocolate Chip Cookies

There are two tablespoons of cream in the dough, which makes the cookies creamy but also makes for a very soft dough so it must be chilled before baking. 

The cream also helps combat dryness, which chocolate cookies are often plagued by because of the drying effects of cocoa powder. Just don’t over bake them! 

There’s one teaspoon of instant espresso granules in the dough, which doesn’t make the cookies taste like coffee and instead enhances and rounds out the chocolate flavor.

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4.80 from 5 votes

Soft Frosted Double Chocolate Cookies

By Averie Sunshine
Soft, chewy, double chocolate cookies topped with tangy cream cheese frosting!! A match made in heaven! And everything's better with sprinkles!!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chill Time: 3 hours
Total Time: 3 hours 18 minutes
Servings: 19
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Ingredients  

Cookies

  • ½ cup unsalted butter, softened (1 stick)
  • ½ cup granulated sugar
  • ½ cup light brown sugar, packed
  • 1 large egg
  • 2 tablespoons cream or half-and-half
  • 1 ½ teaspoons McCormick Pure Vanilla Extract
  • 1 ¼ cups all-purpose flour
  • heaping 1/2 cup, almost 2/3 cup unsweetened natural cocoa powder
  • 1 teaspoon instant espresso granules, optional but recommended (doesn’t make the cookies taste like coffee; serves to intensify the chocolate flavor)
  • 1 teaspoon baking soda
  • ¼ teaspoon salt, or to taste
  • 2 cups semi-sweet chocolate chips

Frosting

  • 6 ounces cream cheese, softened (lite okay)
  • ¼ cup unsalted butter, softened
  • 1 ½ cups confectioners’ sugar, sifted
  • ¼ teaspoon salt, or to taste
  • chocolate sprinkles or chocolate shavings, to taste

Instructions 

Cookies:

  • To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and electric mixer), add the butter, sugars, and beat on medium-high speed until creamed and well combined, about 3 to 4 minutes.
  • Stop, scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, about 2 minutes.
  • Stop, scrape down the sides of the bowl, and add the cream, and beat on medium-high speed until well combined, about 1 minute. The batter may look a little ‘grainy’ and almost as if it’s separated, this is okay.
  • Stop, scrape down the sides of the bowl, and add the flour, cocoa powder, optional but recommended instant espresso granules, baking soda, salt, and beat on low speed until just combined, about 1 minute.
  • Stop, scrape down the sides of the bowl, and add the chocolate chips, and beat on low speed until just combined, about 30 seconds.
  • Using a 2-tablespoon cookie scoop or your hands, form approximately 19 equal-sized mounds of dough. The dough is very soft and I find it easiest to use a cookie scoop. Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours, up to 5 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  • After chilling, flatten each mound about half the original height.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  • Bake for about 8 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake. Cookies firm up as they cool.
  • Allow cookies to cool on baking sheet completely before frosting. I let them cool on the baking sheet and don’t use a rack. Make sure they’re completely cooled before frosting them or the frosting will melt.

Frosting:

  • To a large bowl (or to the bowl of a stand mixer using the paddle attachment) add the cream cheese, butter, and beat with an electric mixer on high-speedy until fluffy, about 2 minutes.
  • Add the confectioners’ sugar, salt, and beat until smooth and incorporated, about 2 minutes.
  • Add about 2 to 3 tablespoons of frosting to each cookie, and spread into a smooth, flat layer using a knife, keeping a bare 1/4-inch perimeter.
  • Add sprinkles to each cookie, to taste.

Notes

Storage: Baked and frosted cookies will keep airtight at room temp for up to 5 days or in the fridge for up to 1 week. I’m comfortable storing items with cream cheese frosting at room temp, but if you’re not, store in the fridge noting cookies will be more prone to drying out in the fridge. Extra frosting will keep airtight for weeks in the fridge.
Freezing: Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.
Adapted from Soft Frosted Holiday Sprinkles Cookies.

Nutrition

Serving: 1, Calories: 281kcal, Carbohydrates: 38g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 5g, Cholesterol: 34mg, Sodium: 161mg, Fiber: 1g, Sugar: 29g

Nutrition information is automatically calculated, so should only be used as an approximation.

More Chocolate Cookie Recipes:

ALL OF MY CHOCOLATE COOKIES! 

Hot Chocolate Cookies — Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows! Best ‘hot chocolate’ you’ll ever have!

Hot Chocolate Cookies - Rich chocolate cookies topped with a hunk of melted dark chocolate and toasted marshmallows!! Best 'hot chocolate' you'll ever have!!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies — Cream cheese keeps them super soft! Say hello to one amazing chocolate cookie!

Softbatch Cream Cheese Chocolate-Chocolate Chip Cookies - Cream cheese keeps them super soft! Say hello to your new favorite chocolate cookie!!

Soft and Chewy Nutella White Chocolate Chip Cookies – Thick, rich, chocolaty cookies that are so soft you won’t be able to resist them!

Soft & Chewy Nutella White Chocolate Chip Cookies - Thick, rich, chocolaty cookies that are so soft you won't be able to resist them!

Chocolate Crinkle Cookies — Soft, ultra fudgy and there’s NO butter and NO mixer needed! So easy and the crinkles make them irresistible! 

Chocolate Crinkle Cookies - Soft, ultra fudgy and there's NO butter and NO mixer needed! So easy and the crinkles make them irresistible!! Break them apart at the crinkly seams and start nibbling!!

Quadruple Chocolate Soft Fudgy Pudding Cookies — For true chocolate lovers, these super soft cookies are loaded with chocolate!

Quadruple Chocolate Soft Fudgy Pudding Cookies - For true chocolate lovers, these super soft cookies are loaded with chocolate!

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies – Rich, soft chocolate cookies with chocolate chunks and peanut butter chips

Dark Chocolate Chunk and Peanut Butter Chip Chocolate Cookies - Soft and chewy cookies packed with peanut butter and oozing with dark chocolate!

Andes Mint Cookies — Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Andes Mint Chip Soft Fudgy Chocolate Cookies - Big, thick, fudgy chocolate cookies with a hint of mint and loads of chocolate in every bite!

Caramel-Stuffed Quadruple Chocolate Cookies – Soft and chewy cookies with four kinds of chocolate and so much gooey caramel!

Caramel-Stuffed Quadruple Chocolate Cookies - Soft & chewy cookies with four kinds of chocolate and so much gooey caramel! Insanely good!

Post is brought to you by McCormick. The recipe, images, text, and opinions expressed are my own.

About the Author

Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Lovely!
    Can’t wait to try them. By simply looking at them I’m falling in love.. The soft frosted cookies are a perfect offer for each season and all kind of parties. Thank you for sharing!

    Love, Jean

  2. I made these cookies the other day and they’re great!  I was multi–tasking while prepping the batter and missed adding the chocolate chips so I added mini chocolate chips to the frosting.  Then rolled the frosted cookies in colored sprinkles.  Yummy!!  Great and colorful for Christmas :)

  3. I love all the chocolate and the frosting with sprinkles takes these cookies over the top! 
    Thanks for all of your delicious recipes!

  4. I love all the words in this cookie recipe! The cookies look so soft and perfect.

  5. I just ran to the store to get more McCormick Vanilla yesterday- and it was on sale woo hoo- looks like I need to whip up some chocolate cookies now!

  6. I’m drooling right now.  SO HUNGRY.

    Chocolate, chocolate chips, sprinkles (jimmies!!), AND frosting?  Plus, no cutting out the cookies?  YES YES YES!!

    1. Thankfully I was able to donate these to hungry kids because they were plenty dangerous based on everything you just said!

  7. These are my dream cookie!! OMG. Chocolate, frosting, soft – the trilogy of good cookie qualities!

  8. I think cream cheese frosting is just about as universal as buttercream and I bet the flavor is a nice contrast to the chocolate cookie. These look fun and delicious!

  9. I wish all food bloggers had a free and very quick mail service so we could send one another all of our holiday cookie offerings! I definitely want to add these to my baking list. They look so soft!

    1. That would be awesome, wouldn’t it! During this time of year, there’s always at least a few blogs per day with cookies or treats that I wish I could have immediately!

  10. I just love your recipes. You have become one of my favorite baking blogs! I was looking for a new chocolate cookie recipe to make for Christmas and I think I’m gonna try this one. Thank you for all your wonderful recipes!