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These Chocolate Sugar Cookies take sugar cookies to a whole new level! Just like your favorite chocolate cookies from SWIG, but now you can have them any time!
If you haven’t been to Utah, you may not know what a Swig Sugar Cookie is. Swig is a chain of drive thru soda shops that serve some amazing cookies. And I like to visit every time I am in Utah.
But sometimes you get a craving for a chocolate sugar cookie when you aren’t in Utah. That is when you just have to make your own. These cookies are soft, chocolatey and delicious! They are the kind of cookie you have to share with your neighbors so you don’t eat them all!
These sugar cookies are formed by rolling them into a ball and smashing them with a glass. That is what gives them their split edges. And these cookies are big!! I used my large muffin scoop instead of my cookies scoop. That is about 1/3 cup of dough for each cookie.
Get the bottom of a glass wet and then dip it into sugar. Then press down on the ball of dough to flatten. You will need to re-dip into the sugar before each cookie.
They bake for only 8 minutes. Don’t over bake them! After they bake and cool, ice them with a yummy chocolate buttercream.
Chocolate Sugar Cookie Recipe
Chocolate Sugar Cookies
Ingredients
- 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 unsweeetened cocoa
- 5 cups flour
CHOCOLATE FROSTING
- 1/2 cup butter softened
- 4 cups powdered sugar
- ¼ cup un sweetened cocoa
- ½ cup heavy cream
- 1 teaspoons vanilla
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 1-2 inch balls and place on cookie sheet. I used a large scoop that holds about 1/3 cup of dough
- Put ¼ c of sugar into a bowl.
- Dampen the bottom of a smooth bottomed glass and press it into the sugar to coat the bottom of the glass. 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.
CHOCOLATE FROSTING
- Combine butter, powdered sugar, cocoa and heavy cream in a medium mixing bowl and beat until smooth. Add vanilla and mix until smooth.
- Frost cooled cookies.
Tips & Notes:
Nutrition Facts:
Sue Lanter says
These look delicious. I don’t keep cream of tartar in stock. Is there something I can substitute for it?
Yvonne says
Another one of your great cookie recipes. I like that these are not too sweet and the texture is delicate.
Erin says
I just popped these in the oven. Can’t wait to give them a try. It’s the first day of school here in Oklahoma, which calls for cookies after school. Thanks for the recipe.
Stacy Shipley says
What is the best way to store these cookies?
Leigh Anne says
They freeze well or just store in an airtight container.
Kathryn Soma says
This looks delicious and am dying to try it! But I want to know what kind of cocoa you use. Unsweetened cocoa powder or regular cocoa (the kind kids drink)?
Leigh Anne says
Kathryn, I use unsweetened cocoa powder