Ingredients
- For the cookies:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup brown sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter
- 1 cup water
- 2 large eggs
- 2 teaspoons vanilla extract
- For the chocolate buttercream:
- ½ cup unsalted butter
- ¼ cup unsweetened cocoa powder
- ¼ cup milk
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, mix flour, cocoa powder, baking soda, and salt.
- In a saucepan, melt butter with water, granulated sugar, and brown sugar over medium heat, stirring until smooth.
- Pour the warm mixture into the dry ingredients and stir to form a thick batter.
- Mix in the eggs and vanilla extract until just combined.
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10 to 12 minutes, until edges are set but centers remain soft.
- Let cookies cool slightly on the pan.
- To make the buttercream, melt butter in a saucepan, then whisk in cocoa powder and milk.
- Remove from heat and gradually stir in powdered sugar and vanilla until smooth.
- While still warm, spoon frosting over each cookie and spread gently.
- Allow frosting to set before serving.
Notes
- Add ½ cup chopped pecans for a traditional twist.
- Use dark cocoa powder for deeper chocolate flavor.
- Add a pinch of cinnamon or espresso powder to enhance richness.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week.
- Unfrosted cookies can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 220
- Sugar: 20g
- Sodium: 105mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
