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Double chocolate birthday cookies

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Rich, chewy chocolate cookies topped with a creamy chocolate frosting and festive sprinkles, perfect for any celebration.

Ingredients

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  • 8 tablespoons (113g) unsalted butter, room temperature
  • 1/2 cup (96g) granulated sugar
  • 1/3 cup (64g) light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/3 cup (35g) dutch process cocoa powder
  • 1 1/4 cup (150g) all purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup rainbow sprinkles
  • 6 tablespoons (85g) unsalted butter, room temperature
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cup (180g) powdered sugar
  • 1/3 cup (35g) dutch process cocoa powder
  • Pinch salt
  • 2-3 tablespoons heavy cream

Instructions

  1. Prepare your cookie dough first.
  2. Add 8 tablespoons (113g) room temperature unsalted butter and 1/2 cup (96g) granulated sugar and 1/3 cup (64g) light brown sugar to a stand mixer bowl (or large bowl with a hand mixer).
  3. Combine the butter and sugars at medium speed for about 1 minute.
  4. Scrape down the sides of your bowl.
  5. Add 1 large egg and 1 teaspoon vanilla extract to the mixture.
  6. Continue to mix for about 2 minutes until the mixture is lightened.
  7. Scrape down the bowl and the mixer attachment again.
  8. Mix again for another 1 minute.
  9. Add 1/3 cup (35g) dutch process cocoa powder to the mixture.
  10. Mix for 1 minute until the cocoa powder is completely incorporated.
  11. Scrape down the sides of your bowl and mixer attachment.
  12. Add 1 1/4 cup (150g) all purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/4 teaspoon salt to the bowl.
  13. Mix at a low speed until the dough just forms.
  14. Pause the mixer and finish mixing the dough by hand with a spatula.
  15. Ensure you scrape down to the bottom of your bowl to fully incorporate all ingredients.
  16. Measure out 1/2 cup rainbow sprinkles into a medium bowl and set aside.
  17. Scoop cookie dough onto a parchment-lined cookie sheet using a large cookie scoop (about 2.5 – 3 tablespoons, or 50g per scoop).
  18. Roll each scooped dough ball in your palms to smooth out the edges.
  19. Roll each dough ball in the sprinkles to coat completely.
  20. Cover the cookie sheet with plastic wrap.
  21. Place the cookie sheet in the fridge to chill for a minimum of 3 hours, or up to 12 hours.
  22. Prepare your frosting.
  23. In a bowl, combine 6 tablespoons (85g) room temperature unsalted butter, 1/2 teaspoon vanilla extract, 1 1/2 cup (180g) powdered sugar, 1/3 cup (35g) dutch process cocoa powder, and a pinch of salt.
  24. Use a spatula to mix the ingredients until completely smooth; it will seem crumbly at first but keep mixing.
  25. Once fully mixed, add 1 tablespoon of heavy cream and mix until combined.
  26. Switch to a hand mixer or stand mixer.
  27. Mix for 1-2 minutes at a medium to high speed until the frosting increases in volume and lightens in color.
  28. Add another tablespoon of heavy cream and continue to mix for another 2 minutes.
  29. If the frosting is too thick, add a final tablespoon of heavy cream and mix one last time.
  30. Cover your frosting by pressing plastic wrap directly onto the surface or transfer to an airtight container.
  31. Place the frosting in the fridge while your dough chills.
  32. Remove your chilled frosting from the fridge so it can come to room temperature while you bake.
  33. Preheat your oven to 350°F (175°C).
  34. Bake the chilled cookies for 11-13 minutes.
  35. Let the cookies cool completely on the baking sheet for about 1 hour.
  36. Once the frosting has come to room temperature and the cookies are completely cool, use a spatula to mix the frosting to ensure it's smooth and softened.
  37. Add about 1 1/2 tablespoons of frosting onto each cooled cookie.
  38. Spread the frosting as desired.
  39. Enjoy your Double chocolate birthday cookies!

Notes

Ensure butter is at room temperature for both cookies and frosting for best results.
Do not overmix the cookie dough once flour is added, mix just until combined.
Chilling the cookie dough is crucial for preventing spread and enhancing flavor.
Add heavy cream to the frosting slowly, one tablespoon at a time, until desired consistency is reached.

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