Super Soft Chocolate Swig Cookies

Super Soft Chocolate Swig Cookies
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Are you a fan of Swig Sugar Cookies? They are really all the rage in Utah right now! Little Soda and Cookie Shops are popping up all over the place that feature specialty sodas and a variety of amazing sugar cookies. I posted a recipe for the class Swig Sugar Cookie a couple of months ago and wanted to add to my collection with these Chocolate Swig Cookies today.

Here’s what you should know about them. 🙂 The bottom of the cookie is crisp around the edges, while remaining super soft in the center and adorned with a satiny chocolate frosting over the top. They are amazingly delicious, my friends. Make them and love them, won’t you?

Let’s do it!

 

1.  Preheat your oven to 350 degrees.
2. Into your stand mixer place 1 C softened butter, 1 1/4 C sugar and 3/4 C powdered sugar. Cream together for 2 minutes or until light and fluffy.

3. Add 2 eggs and 2/3 C oil (vegetable or canola oil works best) and beat for an additional 2 minutes, making sure to scrape the bottom of the bowl once or twice.

4. Into a separate bowl place 3 3/4 C + 2 Tb flour, 1 C unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt. Toss the ingredients together until well combined. Add the dry ingredient to the creamed mixer and mix just until combined.

5. Spray 4 large cookie sheets with cooking spray, scoop the dough into balls and place them evenly on the sheets.

6. Pour 1/4 C sugar into a small bowl. Spray the bottom of a drinking glass with cooking spray and dip it into the sugar.

Press the glass over the top of the dough balls, loading the bottom of the glass with sugar before pressing it into each cookie.

Be careful not to get the cookies too thin. They are better on the thick side. They should be at least 1/4 inch tall (or more 🙂 ).
7. Bake for 8 minutes, or just until there are cracks that begin to form on the outer edge of the pressed portion of the cookie. You want to be sure and not over bake, here. The edges should be slightly crisp, but the centers still soft. Take the pan out of the oven and allow them to continue cooking for about 1 minute on the hot cookie sheet.
8. Remove to a wire rack and cool completely.

9. To make the frosting place 1/2 C softened butter, 2 C powdered sugar, 1/2 C cocoa powder, 1/3 C cream or half and half, 1 tsp vanilla and a dash of salt into a medium sized mixing bowl. Beat with electric beaters (or use your stand mixer) until smooth and creamy.
10. Frost each cookie.

Serve and enjoy! They are wonderful served cold. Here’s the handy printable…

Chocolate Swig Cookies

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 36-48 cookies, depending on how large you make them

Ingredients

COOKIES:
1 C butter, softened
1 1/4 C sugar
3/4 C powdered sugar
2 eggs
1 tsp vanilla
2/3 C vegetable or canola oil
3 3/4 C + 2 Tb flour
1 C unsweetened cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/4 C sugar (for pressing into the cookies)
FROSTING:
1/2 C butter, softened
2 C powdered sugar
1/2 C cocoa powder
1/3 C cream (or half and half)
1 tsp vanilla
dash salt

Instructions

1. Preheat your oven to 350 degrees.
2. Into your stand mixer place 1 C softened butter, 1 1/4 C sugar and 3/4 C powdered sugar. Cream together for 2 minutes or until light and fluffy.
3. Add 2 eggs, 2/3 C oil (vegetable or canola oil works best) and 1 tsp vanilla and beat for an additional 2 minutes, making sure to scrape the bottom of the bowl once or twice.
4. Into a separate bowl place 3 3/4 C + 2 Tb flour, 1 C unsweetened cocoa powder, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt. Toss the ingredients together until well combined. Add the dry ingredient to the creamed mixer and mix just until combined.
5. Spray 4 large cookie sheets with cooking spray, scoop the dough into balls and place them evenly on the sheets.
6. Pour 1/4 C sugar into a small bowl. Spray the bottom of a drinking glass with cooking spray and dip it into the sugar. Press the glass over the top of the dough balls, loading the bottom of the glass with sugar before pressing it into each cookie. Be careful not to get the cookies too thin. They are better on the thick side. They should be at least 1/4 inch tall (or more 🙂 ).
7. Bake for 8 minutes, or just until there are cracks that begin to form on the outer edge of the pressed portion of the cookie. You want to be sure and not over bake, here. The edges should be slightly crisp, but the centers still soft. Take the pan out of the oven and allow them to continue cooking for about 1 minute on the hot cookie sheet.
8. Remove to a wire rack and cool completely.
9. To make the frosting place 1/2 C softened butter, 2 C powdered sugar, 1/2 C cocoa powder, 1/3 C cream or half and half, 1 tsp vanilla and a dash of salt into a medium sized mixing bowl. Beat with electric beaters (or use your stand mixer) until smooth and creamy.
10. Frost each cookie.
http://jamiecooksitup.net/2017/04/super-soft-chocolate-swig-cookies/

Recipe adapted from The Faux Martha and Mel’s Kitchen Cafe

Looking for the Classic Swig Sugar Cookie Recipe? Click the photo below…

Swig Sugar Cookies 

 

 



Post a comment!

5 Comments

  1. 1
    Lisa
    April 26, 2017 at 7:57 am

    Hi Jamie. Just an FYI that it looks like the oil isn’t listed in the ingredients list. Love your recipes.

    • 2
      Jamie
      April 26, 2017 at 9:04 am

      Bless you! I appreciate you catching that for me.
      ~Jamie

  2. 3
    Denise
    April 26, 2017 at 10:02 am

    what size scoop do you use?

    • 4
      Jamie
      May 1, 2017 at 8:52 am

      Hi Denise,
      Thanks for your question. I use a 1 1/2 inch scoop.
      Best of luck!
      ~Jamie

  3. 5
    Jeanne Bateman
    May 2, 2017 at 9:47 pm

    I canno get the recipes to come up–just the view comments message. Can you help?

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