1-First Step: Beat ½ cup softened unsalted butter, 4 oz cream cheese, 1 cup granulated sugar, and 1 large egg in a large bowl until smooth and creamy, about 2 minutes. This creates the soft base for your chocolate lofthouse cookies.

2-Second Step: Mix in 1 tsp vanilla extract and ¼ cup unsweetened cocoa powder. In a separate bowl, whisk 1¾ cups cake flour, 1 tsp baking powder, and ½ tsp salt. Gradually add dry ingredients to wet, stirring until just combined. Avoid overmixing for tender chewy cookies.

3-Third Step: Cover dough and chill in the fridge for 1 hour. This step prevents spreading and ensures crisp edges on your copycat chocolate lofthouse cookies. For gluten-free, chill longer, up to 2 hours.

4-Fourth Step: Preheat oven to 375°F. Line baking sheets with parchment paper. Scoop 2-tablespoon dough balls, roll smooth, and place 2 inches apart. Flatten slightly for even baking.

5-Fifth Step: Bake for 9-11 minutes until edges set but centers look soft. Rotate sheets halfway for even results. Cool on sheets for 5 minutes, then transfer to wire racks. This yields about 18 soft frosted chocolate lofthouse cookies.

6-Sixth Step: For frosting, beat ½ cup softened butter, 2 cups powdered sugar, ¼ cup cocoa powder, 2 tbsp heavy cream or milk, and 1 tsp vanilla until fluffy, about 3 minutes. Vegan option: use plant-based butter and milk.

7-Seventh Step: Frost cooled cookies generously. Add sprinkles for fun. Let set 10 minutes. For low-calorie, thin frosting with extra milk and use less sugar.