Ingredients
Equipment
Method
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This process incorporates air, which helps create tender cookies.1 cup unsalted butter, softened, 1 ½ cups granulated sugar
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the vanilla extract.1 teaspoon vanilla extract
- In a separate small bowl, whisk together the melted unsweetened chocolate and the red food coloring until you achieve a smooth, vibrant red hue.2 ounces unsweetened chocolate, melted and slightly cooled, 1 ounce red food coloring (gel is recommended for vibrant color)
- In a small saucepan, gently warm the buttermilk. Stir the chocolate and food coloring mixture into the warm buttermilk until well combined.1 cup buttermilk
- Gradually add the chocolate-buttermilk mixture to the butter and sugar mixture, beating until just combined. Don't overmix at this stage.
- In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and unsweetened cocoa powder. This dry ingredient blend ensures the cookies have the right leavening and a subtle chocolate depth.2 ½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt, 1 tablespoon unsweetened cocoa powder
- Slowly add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Again, be careful not to overmix, as this can lead to tough cookies.
- Cover the dough and refrigerate for at least 30 minutes. Chilling the dough makes it easier to handle and prevents the cookies from spreading too much during baking.
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between them.
- Bake for 9-12 minutes, or until the edges are set and the centers are still soft. The cooking time will vary slightly depending on your oven.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, beat together the softened cream cheese and softened butter until smooth and creamy. Ensure there are no lumps.8 ounces cream cheese, softened, ½ cup unsalted butter, softened
- Gradually add the sifted powdered sugar, about a cup at a time, beating until well combined after each addition. Sifting the sugar prevents lumps in your frosting.3 cups powdered sugar, sifted
- Stir in the vanilla extract. If the frosting is too thick, add milk, one tablespoon at a time, until you reach your desired spreading consistency.1 teaspoon vanilla extract, 1-2 tablespoons milk (if needed for consistency)
- Once the cookies are completely cool, generously frost each cookie with the cream cheese frosting. You can use a piping bag for a neater finish or a simple knife or spatula.
Notes
Store frosted cookies in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4-5 days. Freeze for up to 2-3 months.
