Description
Have you ever tried a chocolate sugar cookie? Remember these incredible Swig Sugar Cookie recipe here? Well, these are the chocolate version!
Ingredients
Scale
- 1 cup butter, room temperature
- 1½ cups sugar, divided
- ¾ cup powdered sugar
- ¾ cup vegetable oil
- 2 Eggs
- 1½ teaspoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon cream of tarter
- 1 teaspoon salt
- ½ cup cocoa
- 5 cups flour
Frosting:
- 1/2 cup (1 stick, 4 ounces) butter, softened
- 2 cups (8 ounces) powdered sugar
- Pinch of salt
- 1/2 cup Dutch-process or unsweetened, natural cocoa powder
- 1/3 cup heavy cream
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- In a large mixing bowl, cream butter, 1 cup of sugar and the powdered sugar. Add vegetable oil and eggs and mix well.
- In a separate bowl, combine cornstarch, baking soda, cream of tarter, salt, cocoa and flour and stir to mix.
- Add to wet ingredients to the dry ingredients and mix until well incorporated.
- Roll dough into 1 inch balls and place on cookie sheet.
- On a large plate, spread ¼ c of sugar. Find a smooth bottomed glass and press it into the sugar to coat the bottom of the glass in sugar. Then press the sugar-coated-glass into the cookie dough balls and lightly press down until your dough begins to flatten and the edges around the glass begin to split.
- Bake at 350 degrees F for 8 minutes. Cool cookies on a cooling rack and then put them in the fridge until you are ready to frost them.
Frosting:
- For the frosting, with an electric mixer (handheld or stand mixer), cream together the butter and 1 cup of the powdered sugar until very light and fluffy, 1-2 minutes. Add the remaining powered sugar, sifted cocoa powder, heavy cream, and vanilla. Mix for 2-3 minutes until very thick and creamy.
- Spread the frosting evenly on the cookies.