Ingredients
Scale
- 1 cup (2 stick) butter, melted
- ½ unsweetened cocoa powder
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cup all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
Frosting
- ½ cup (1 stick) butter
- 3 tbsp milk
- 2 tbsp unsweetened cocoa powder, sifted
- 2 cup powdered sugar
Instructions
- In a large mixing bowl, whisk together the melted butter and cocoa powder.
- Add the brown sugar and granulated sugar and beat with an electric mixer on medium speed until well combined.
- Add the eggs and vanilla extract and beat on medium speed until incorporated.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Stir the
- mixture into the wet ingredients.
- Cover the bowl with a lid or plastic wrap and refrigerate for 45 minutes.
- While the dough is chilling, preheat the oven to 350°F.
- Roll the dough into 1.5-inch cookie dough balls and place on a ungreased baking sheets
- at least 2 inches apart.
- Bake the cookies at 350°F for 8-10 minutes until set.
- While the cookies are baking, make the frosting by melting the ½ cup butter in a large saucepan over medium heat.
- Add the 3 tbsp milk and 2 tbsp unsweetened cocoa powder and whisk
- until smooth.
- Add in the powdered sugar and whisk until fully incorporated.
- Remove the frosting from the heat and spoon over the cookies as soon as they come out of the oven.
- Cool the cookies for at least 10 minutes before serving.
Notes
Whole milk is best for the frosting.
Either salted or unsalted butter can be used in this recipe, depending on preference.
If the frosting is lumpy after the powdered sugar is added, keep whisking vigorously while cooking the frosting over medium heat. However, do not cook the frosting for too long or the texture will be wrong.
Nutrition
- Serving Size: 1
- Calories: 128
- Sugar: 21
- Sodium: 106
- Fat: 1
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 29
- Fiber: 0
- Protein: 2
- Cholesterol: 16