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!
So why “dirty” cookies? A couple of reasons.
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.
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They are messy to clean up after! I usually have granulated sugar everywhere and cocoa powder covering my counter tops 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.
So 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.
Chocolate Frosting
This sweet frosting is just the right amount for this cookie recipe and the perfect spreadable consistency! The ingredients are simple:
- confectioners sugar
- cocoa powder
- whole milk
- butter
Cherry Buttercream
Pink!! The contrast of 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 quantities of ingredients.
1 tablespoon maraschino cherry juiceUsing a hand-held mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another minute.
Add almond flavoring and cherry juice continue to beat on medium speed for 1 minute more, adding more juice if needed for spreading consistency. If your frosting seems too thin, you can ad more confectioners sugar.
Chocolate cookies with a rich chocolate frosting work together to create a decadent Dirty Chocolate Cookie!
- 2 cups (400g) granulated sugar
- 1 cup (2 sticks or 226g) butter, softened
- 1 large egg
- 1 tsp. vanilla
- 2 1/4 cups all-purpose flour
- 1/3 cup cocoa powder sifted
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 2 cups confectioners sugar
- 1/4 cup cocoa powder, sifted
- 1/4 cup whole milk
- 1/4 cup butter, melted
- 1/4 cup granulated sugar (for when you press the cookies flat)
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Preheat oven to 350°F.
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In a large bowl, cream the butter and sugar and then add the egg and vanilla. Mix well.
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Add the flour, sifted cocoa, baking soda and baking powder together. Sift as needed.
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Add the flour mixture to the sugar mixture and stir. (Can also use a hand held mixer) It will be a dry mixture.
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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.)
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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.)
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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.
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In mixing bowl, place all of the ingredients and blend together using a hand-held mixer or stand mixer.
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Spread over cookie using an offset spatula or butter knife.
Recipe Video
No video link! I am interested in seeing a video about these cookies!
It’s there now. 🙂
How many cookies does the recioe make?
About 14 large cookies.
The video won’t play..??
I do believe these could enter Christmas cookie category!
Does the frosting harden enough to stack the cookies. ?
Neither one of my batters had the consistency that they were suppose to have. I am not sure as to why that is, the cookie batter is delicious, but it was still very wet not dry.
Cookies spread really big I cut them down to teaspoon full but still big and flat
I made these this am. So good. I made them smaller and it made 3 dozen. They are still a normal size ccookie.
Made these last night and they are quickly disappearing. Super easy and super delicious. I ended up with 2 dozen cookies and they were pretty big size — just perfect for my family. They remind me of brownies and the frosting is the best part. SO good. I’ll be making these over and over again — at Christmas they’d be good with a little bit of peppermint candy sprinkled on top!
Love that idea!! <3
Great recipe! I love both the cookie & frosting…made “cookie sandwiches” so I could package them up easier & take them to work.
Has anyone tried freezing these before baking or after baking without the frosting?
These cookies are wonderful! They have a crispy edge and a soft center. I was afraid that the frosting would be too sweet but it was just perfect. This has become my go to chocolate cookie recipe.
How many carbs
Amazing so yummy. I sub 1/2 almond extract for 1/2 vanilla. Then added just a quick drip of amaretto in the frosting tasted like german chocolate cake in cookie form.
Wht is it granulated sugar and confectioners sugar please let me know
I made this cookie and it’s great. Everyone loved them. I dipped the cookie half way in white chocolate and then put chocolate sprinkles on the white chocolate. It tastes great. Thank you for a great cookie!