Frosted Chocolate Chip Cookies

Course: cookie, Dessert

Cuisine: American

Prep Time: 15

Cook Time: 12

Chill Time: 1

Total Time: 1 27

Servings: cookies

Calories: 457kcal

Author: Becky Hardin - Easy Dessert Recipes

Frosted Chocolate Chip Cookies are picturesque sweet treats that are deliciously rainbow speckled from sprinkles! The cake-like consistency of these cookies makes them the best base for the chocolate frosting.

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Equipment

Kitchen Scale (optional)
Hand Mixer
Baking Sheet
Cookie Portion Scoop

Ingredients

2 cups all-purpose flour 240 grams
¾ teaspoon baking soda 5 grams
¾ teaspoon iodized table salt 5 grams
2 teaspoons cornstarch 5 grams
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
6 tablespoons unsalted butter 85 grams, room temperature (¾ stick)
½ cup granulated sugar 100 grams
½ cup brown sugar 107 grams
2 large eggs 100 grams, room temperature
1 teaspoon lemon juice 5 grams
1 teaspoon pure vanilla extract 4 grams
1 cup semisweet chocolate chips 170 grams
¼ cup sprinkles 48 grams, plus more for topping
16 ounces pre-made chocolate frosting 454 grams, for topping (1 can), such as Duncan Hines

Instructions

In a large bowl, whisk the flour, baking soda, salt, cornstarch, cinnamon, and nutmeg together to combine. Set aside.
2 cups all-purpose flour, ¾ teaspoon baking soda, ¾ teaspoon iodized table salt, 2 teaspoons cornstarch, ½ teaspoon ground cinnamon, ¼ teaspoon ground nutmeg
Using a hand mixer, beat the butter and sugar together on medium speed until fluffy, about 1 ½-2 minutes.
6 tablespoons unsalted butter, ½ cup brown sugar, ½ cup granulated sugar
Add the eggs, one at a time, and mix on a low speed to incorporate.
2 large eggs
Add the lemon juice and vanilla extract. Mix on low speed.
1 teaspoon lemon juice, 1 teaspoon pure vanilla extract
Add the dry ingredients to the wet using the lowest setting on your mixer to combine until the dough is just combined. Use your hands or a wooden spoon to fold in the chocolate chips and sprinkles.
1 cup semisweet chocolate chips, ¼ cup sprinkles
Mold the dough into a ball and wrap in plastic wrap. Chill in the refrigerator for 1 hour.
While the dough chills, preheat oven to 350°F. Line a baking sheet with parchment paper.
Use a 3-tablespoon-sized scoop to create equal-sized balls of dough. Flatten into small pucks, about 2½ inches wide and ½-inch thick. Place on a baking sheet about 2 inches apart.
Bake for 12-14 minutes, until the bottoms of the cookies begin to turn golden. Let sit on the baking sheet for an additional 5 minutes, then transfer to cool on a wire rack.
Top with frosting and more sprinkles as desired.
16 ounces pre-made chocolate frosting

Video

Notes

If you use kosher salt instead of table salt, use double (1½ teaspoons instead of ¾).
You can omit the cinnamon and nutmeg for a less spiced cookie.
You can use dark brown sugar instead of light brown sugar for a deeper flavor.
If you're out of lemon juice, substitute with half the amount (½ teaspoon) of distilled white vinegar.
I like to use pure vanilla extract, but you can also use imitation vanilla in this recipe.
Use your favorite type of chocolate chips in these cookies!
Use your favorite mix of sprinkles or other toppings, like cookie crumbs or chopped nuts!
You can use any flavor of frosting you like, or you can use homemade frosting.
Use a cookie scoop to get a consistent cookie size and shape.
Bake one baking sheet of cookies at a time in the center rack of the oven for the best results.
If you want to make smaller cookies, adjust the baking time to about 10 minutes. I recommend reducing the cookie size to 2 inch wide by ½-inch thick pucks of cookie dough going into the oven if you want to make smaller cookies.
Let cookies cool before frosting them. Otherwise, the frosting will melt and slide off the hot cookies.

Storage: Store frosted chocolate chip cookies in an airtight container at room temperature for up to 5 days, in the refrigerator for up to 1 week, or in the freezer (unfrosted) for up to 1 month.

Nutrition