Chocolate is the most popular cake flavor, so there’s no doubt that Chocolate Cake Cookies would be well-loved also. These cookies are so tempting that they’ll be the most popular cookies on your cookie platter. These soft, rich cookies have the elements we all love about chocolate cake, without the cake mix. The perfectly silky, smooth chocolate buttercream makes them absolutely delicious! They look so festive and nostalgic with sprinkles on top. They remind me of the popular grocery store cookies, but better. Make sure to make a pot of coffee or grab a jug of milk to enjoy with these chocolatey treats.
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Chocolate Cake Cookies
Soft, rich chocolate cookies with silky, smooth chocolate frosting
Ingredients
Cookies
- 1 ¾ cups (225g) all purpose flour, sifted
- â…” cup (75g) cake flour, sifted
- â…” cup (60g) unsweetened Dutch process cocoa powder, sifted
- 1 teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 cup (227g) unsalted butter, softened
- 1 ¼ cups (250g) granulated sugar
- 2 large eggs room temperature
- 2 teaspoons pure vanilla extract
- sprinkles optional
Chocolate Buttercream Frosting
- ¼ cup (74ml) maple syrup
- 2 tablespoons (30ml) water
- ¼ cup plus 2 tablespoons (34g) Dutch process unsweetened cocoa powder, sifted
- 4 ounces (113g) bittersweet 70-72%) or semisweet chocolate, chopped see note below*
- 10 tablespoons (142g) unsalted butter, softened
- â…” cup (80g) powdered sugar, sifted
- 1 pinch fine sea salt
Instructions
Cookies
- In a medium-sized bowl, whisk together the all purpose flour, cake flour, cocoa powder, baking powder and salt until well blended.
- In a large bowl, beat the butter and sugar together, with an electric mixer at medium speed, until light and fluffy. Beat in the eggs and vanilla extract in 3 separate additions, making sure each one is incorporated before adding the next. On low speed, or by hand, stir in the flour mixture just until combined. Refrigerate the dough just until it's easier to work with, about 10-15 minutes.
- Meanwhile, preheat the oven to 350ºF. (180ºC). Line 2 large cookie sheets with parchment paper.
- Divide the cookie dough into 24 portions, about 2 tablespoons (35g) each. (I used a #30 portion scoop.**) Roll them into 1 1/2-inch balls. Place the cookie dough balls onto the baking sheets about 3 inches apart. Bake until the cookies are puffed and start to darken around the edges, about 9-11 minutes. Do not over bake. Let the cookies cool on the baking sheet for 1 minute, then transfer them to a cooling rack.
Chocolate Frosting
- In a small saucepan over low heat, whisk together the maple syrup, water, and cocoa powder until smooth. Remove from heat and set aside to cool to room temperature.
- Melt the chocolate in a medium-sized bowl set over a pan of barely simmering water, making sure the water doesn't touch the bottom of the bowl. Stir gently until smooth. Remove from heat and set aside to cool to lukewarm.
- In a large bowl, beat the butter, with an electric mixer at medium speed, until smooth and pale. Add the powdered sugar and salt and continue beating until smooth and well blended.
- Gradually add the cooled maple syrup mixture and beat on low speed until combined. Stir in the melted chocolate until well combined. Smooth out any air bubbles by stirring gently with a rubber spatula.
- Frost the cooled cookies. Top with sprinkles if desired.
Notes
*For the smoothest results, use chopped bar chocolate for your frosting and make sure the chocolate is completely melted. Do not use chocolate chips. They contain an ingredient which prevents them from melting completely and may make your frosting lumpy.
**To find the portion scoop I used, click here.