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Chocolate Lofthouse Cookies are thick, soft, and adorable with the taste of cocoa. 

If the name “lofthouse” doesn’t ring any bells not to worry, you probably know these cookies. They’re the super soft grocery store bakery sugar cookies piled high with sweet frosting and decorated festively year round. My boyfriend calls Lofthouse cookies “Halloween cookies” because he grew up eating them decorated with orange frosting and black sprinkles on Halloween. I remember tasting many Lofthouse cookies growing up and thinking most of them were too sweet and lacked depth of flavor (even as a child I had high dessert expectations). However, I did like the texture of the soft cookie and almost hardened frosting, though they’re probably filled with artificial ingredients and preservatives. That’s why when a classmate at culinary school brought in homemade Lofthouse cookies I was pleasantly surprised to discover how much better they are when homemade. Instantly I started thinking up a chocolate variation of the recipe because let’s face it, I am a mega chocoholic.

Note that this recipe makes a lot of cookies but can be easily halved with this tip on halving eggs.

More Cookie Recipes You’ll Love:

• Christmas Lofthouse Cookies
• Soft and Chewy Sugar Cookies
• Crispy Gingersnaps
• Snickerdoodle Recipe
• Sugar Cookie Icing

Yields: 4 dozen

How To Make

Chocolate Lofthouse Cookies

Tessa Arias

Yields: 4 dozen

Prep Time 6 hours hrs

Cook Time 10 minutes mins

Total Time 6 hours hrs 10 minutes mins

Review Recipe Print Recipe

Prep Time 6 hours hrs

Cook Time 10 minutes mins

Total Time 6 hours hrs 10 minutes mins

Review Recipe Print Recipe

Chocolate Lofthouse Cookies are thick, soft, and adorable with the taste of cocoa. 

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Ingredients

For the cookies:

• ▢ 6 cups all purpose flour, divided, plus more for rolling
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon baking powder
• ▢ 3/4 teaspoon fine sea salt
• ▢ 3/4 cup cocoa powder, unsweetened, plus more for rolling
• ▢ 2 sticks (1 cup) unsalted butter, at room temperature
• ▢ 2 cups granulated sugar
• ▢ 3 large eggs
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/2 cups sour cream

For the frosting:

• ▢ 2 sticks (1 cup) unsalted butter, at room temperature
• ▢ 1 teaspoon vanilla extract
• ▢ 1 1/4 cups powdered sugar, or more to taste
• ▢ 3 tablespoons unsweetened cocoa powder
• ▢ 6 tablespoons heavy cream
• ▢ Sprinkles

Instructions

For the cookies:

• In a medium bowl, sift 5 cups of the flour, the baking soda, baking powder, salt, and cocoa powder.
• In the bowl of a stand mixer beat the butter and granulated sugar at medium speed until light and fluffy, about 3 minutes. Add the eggs, one at a time, until incorporated. Add the vanilla and sour cream and beat on low speed until combined. Gradually add the flour mixture and beat until just combined. The dough should be pliable consistency for rolling, so add additional flour, about 1/4 cup at a time, until pliable (up to 1 cup more flour). Divide the dough into two sections and flatten each into disks. Wrap with plastic wrap and chill in the refrigerator for 6 to 8 hours or overnight.
• Preheat the oven to 425°F. Line large baking sheets with parchment paper or nonstick baking mats.
• Dust a work surface and rolling pin with a mixture of flour and cocoa powder. Roll the dough out to 1/4-inch thickness. Using a 2 1/2-inch round cookie cutter, cut out circles and transfer to a baking sheet.
• Bake for 7-8 minutes. Immediately transfer the cookies to a wire rack to cool.

For the frosting:

• In the bowl of a stand mixer, beat the butter and vanilla. In a medium bowl sift together the powdered sugar and cocoa powder. Gradually beat in the sugar mixture until well incorporated and smooth. Add in heavy cream, 1 tablespoon at a time, until desired consistency.
• Once the cookies have cooled completely, frost and add sprinkles. Place the cookies in an airtight container at room temperature overnight before serving to allow the flavors to develop.

Notes

From the Novice Chef via Vibrant Serenity

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