Go Back
+ servings
featured frosted chocolate chip cookies.

Frosted Chocolate Chip Cookies

Course: cookie, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 27 minutes
Servings: 12 cookies
Calories: 457kcal
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.
Print Recipe

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
    overhead view of dry ingredients for frosted chocolate chip cookies in a white bowl.
  • 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
    overhead view of creamed wet ingredients in a stainless mixing bowl.
  • Add the eggs, one at a time, and mix on a low speed to incorporate.
    2 large eggs
    overhead view of egg added to frosted chocolate chip cookie dough in a stainless mixing bowl.
  • Add the lemon juice and vanilla extract. Mix on low speed.
    1 teaspoon lemon juice, 1 teaspoon pure vanilla extract
    overhead view of vanilla extract added to frosted chocolate chip cookie dough in a stainless mixing bowl.
  • 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
    overhead view of chocolate chips and sprinkles added to frosted chocolate chip cookie dough in a stainless mixing bowl.
  • 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.
    hand holding a ball of frosted chocolate chip cookie dough over a baking sheet.
  • 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.
    6 frosted chocolate chip cookies on a baking sheet.
  • 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

Serving: 1cookie | Calories: 457kcal | Carbohydrates: 69g | Protein: 4g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 299mg | Potassium: 207mg | Fiber: 2g | Sugar: 48g | Vitamin A: 223IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 3mg