Chocolate cookies with a rich chocolate frosting work together to create a decadent Dirty Chocolate Cookie! If you love cookies, don’t miss my 50 Best Cookie Recipes in the World!
Dirty Cookies (Dirtball Cookies)
So why “dirty” cookies? A few reasons.
They are based on Swig’s famous Dirtball Cookie.
When you eat these cookies frosting and crumbs end up everywhere. On your face and hands especially! It’s hard to resist a big first bite and without fail, I end up with chocolate frosting on my mouth.
They are messy to clean up after! I usually have granulated sugar everywhere and cocoa powder covering my countertops and frosting splatter on my walls.
Have I convinced you not to make them yet? I share all that with you because in spite of the “dirty” aspect of these cookies… it’s all worth it. They are GOOD.
Best Crispy Chocolate Cookies
These cookies are thin and crispy on the outside while being chewy on the inside. They are a bold chocolate flavor paired with a rich and smooth chocolate frosting.
This sweet frosting is just the right amount for this cookie recipe and has the perfect spreadable consistency! The ingredients are simple:
Cherry Buttercream – Should You Dare!
Pink!! The contrast between the dark chocolate cookie and the light as a cloud fluffy pink frosting is simply magical. I used my favorite Cherry Buttercream recipe and just decreased the quantities of ingredients.
How to Store Cookies
These cookies are best in an airtight container at room temperature. They should last 2-3 days. You can refrigerate (or even freeze) these cookies. They should last 5-7 days in the refrigerator.
If you are at all uneasy about the milk in the frosting, you can use water or coffee instead.
Dirty Chocolate Cookies
- 2 cups (400g) granulated sugar
- 1 cup (2 sticks or 226g) butter, softened
- 1 large egg
- 1 teaspoon vanilla
- 2 ¼ cups all-purpose flour
- ⅔ cup (65 g) unsweetened cocoa powder, sifted
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 2 cups (200 g) confectioners' sugar
- ¼ cup (25 g) unsweetened cocoa powder, sifted
- ¼ cup whole milk
- ¼ cup (½ stick) butter, melted
- ¼ cup (50 g) granulated sugar, (for when you press the cookies flat)
- Preheat oven to 350°F.
- In a large bowl, cream the butter and sugar and then add the egg and vanilla. Mix well.
- Add the flour, sifted cocoa, baking soda and baking powder together. Sift as needed.
- Add the flour mixture to the sugar mixture and stir. (Can also use a hand held mixer) It will be a dry mixture.
- Scoop out the dough onto a parchment lined baking sheet. Cookies will spread, so be sure to place them at least 2 inches apart. (I used a measuring scoop that holds about 2 1/2 tablespoons of batter.)
- Place some sugar in a small bowl or plate and dip the bottom of a glass into the sugar and press the cookie down. (I sprayed the glass with non-stick spray the first time, you only need to spray it once.)
- Bake 8-10 minutes or until tops are just dry. Let cool on pan for a few minutes so that you can move them to a cooling rack without breaking them.
- In mixing bowl, place all of the ingredients and blend together using a hand-held mixer or stand mixer.
- Spread over cookie using an offset spatula or butter knife.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.