Cookies - Swig chocolate chip cookie recipe

With an usually soft texture and amazingly rich chocolate flavor, these chocolate frosted sugar cookies {Swig-style} are delicious!
Provided by: Mel
Total time: 30 minutes
Cook time: 10 minutes
Prep time: 20 minutes
Yields: 36 servings
Number of ingredients: 18

Ingredients:

4 cups all-purpose flour ((if you aren't using the weight measure, scoop the flour with a light hand or the cookies will be dry))
1 cup dutch-process or unsweetened, natural cocoa powder ((see note above about the flour; same applies with the cocoa powder))
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup salted butter (softened to room temperature)
1 1/4 cups granulated sugar
3/4 cup powdered sugar
2/3 cup neutral-flavored oil (canola, vegetable, grapeseed, etc)
2 large eggs
Granulated sugar (for rolling)
1/2 cup salted butter (softened)
2 cups 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

Nutrition:

How to cook:

Preheat the oven to 350 degrees F. Line several large, rimmed baking sheets with parchment paper.
For the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.
In a large bowl with a handheld electric mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, granulated sugar and powdered sugar until light and creamy, 2-3 minutes. Add the oil and eggs and mix until well-combined.
Add the dry ingredients and mix until the dough comes together. It should be stiff, but not dry (and definitely not overly wet or sticky).
Form the dough into balls about the size of a golf ball or thereabouts. I use my #20 cookie scoop (about 3 tablespoons of dough per ball). You can definitely make them smaller, too, if you'd like.
Place the cookies several inches apart on the prepared baking sheet(s).
Place 1/4 cup or so of granulated sugar in a shallow dish. Dip a flat-bottomed glass into the sugar (it helps to rub the bottom of the glass lightly with butter or oil before the first dip so the sugar adheres) and then press the glass onto a cookie, flattening to about 1/4-inch or slightly thicker. Repeat that process for all of the cookie dough balls.
Bake for 8-9 minutes. The cookies will still be very soft in the middle but set around the edges. Don't overbake! Let them cool for a few minutes on the pan before transferring to a cooling rack to cool completely.
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. Decorate with sprinkles, if desired. Store well-covered in the refrigerator for 3-4 days.

Notes: Chocolate Sugar Cookies (aka the SWIG Dirtball), Chocolate Sugar Cookies (aka the SWIG Dirtball) · 1 cup butter, room temperature · 1½ cups sugar, divided · ¾ cup powdered sugar · ¾ cup vegetable

Chocolate Swig sugar cookies - easy to make and absolutely amazing. These soft baked sugar cookies may just be the best sugar cookies I've ever tried!
Provided by: Bake.Eat.Repeat.
Total time: 40 minutes
Cook time: 10 minutes
Prep time: 30 minutes
Yields: 36 servings
Number of ingredients: 18

Ingredients:

1 cup unsalted butter
3/4 cup vegetable oil
1 1/4 cup granulated sugar
3/4 cup powdered sugar
2 tablespoons water
2 large eggs
1 teaspoon vanilla
4 1/2 cups all-purpose flour
1 cup unsweetened cocoa powder (I use Dutch process)
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/4 cup unsalted butter
6 tablespoons sour cream
1/2 teaspoon vanilla
3 1/2 cups powdered sugar
1/2 cup unsweetened cocoa powder (I us Dutch process)
2-3 tablespoons milk

Nutrition:

How to cook:

Preheat the oven to 350 degrees F.
Cream together the butter, oil, sugar, powdered sugar, water, eggs and vanilla until smooth and well combined.
In a large bowl, whisk together the flour, cocoa powder, salt, baking soda and cream of tartar.
Add the dry ingredients to the butter mixture 1 cup at a time, mixing after each addition, until all of the dry ingredients have been incorporated into the dough.
Roll the dough into golf ball sized balls and place them 2 inches apart on a cookie sheet.
Dip the bottom of a glass (about 2 1/2 inches wide) in some granulated sugar and then press down on one of the cookie dough balls until it is 1/2” thick. This will leave a flat middle section with the signature rough edge.
Repeat with the rest of the cookie dough balls.
Bake the cookies for 8-10 minutes, or until they are just set. They stay soft, so make sure not to over bake them.
Let them cool for 5-10 minutes on the cookie sheet then move them to a wire rack to cool completely.
To make the frosting, cream together the butter, sour cream and vanilla until well combined.
Sift together the powdered sugar and cocoa powder, and then add this mixture one cup at a time, mixing well after each addition.
Add 2-3 tablespoons of milk to thin the frosting to your desired consistency, and whip it for one minute.
Spread about 1 tablespoon of frosting on each cookie, allow to set, and then store the cookies in an airtight container in the refrigerator.

Notes: Copycat Swig Cookie Recipe, This copycat swig cookie recipe is the best one around with the soft cookie Michele | Easy Recipes + Printables + Fun Mint Chocolate Chip Cookies.

Look no more; this is the best copycat recipe out there for the famous Swig sugar cookie! These Swig sugar cookies are perfectly soft and topped with the most delightfully sweet frosting that you will ever try. You will definitely not be able to stop at just one!
Provided by: Alyssa Rivers
Total time: 25 minutes
Cook time: 10 minutes
Prep time: 15 minutes
Yields: 24 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

Nutrition:

How to cook:

Preheat the oven to 350 degrees. In a medium-sized mixing bowl, combine flour, baking soda, cream of tartar, and salt. Set aside.
In a large mixing bowl, cream together butter, vegetable oil, sugar (1 1/4 C), powdered sugar, and water. Add in eggs.
Slowly add in flour mixture until combined. Roll the dough into golf sized balls and roll in the reserved 1/2 cup of sugar before place onto a non stick cookie sheet.
To give the cookies their signature rough edge, dip the bottom of a glass or flat measuring cup into the remaining sugar and press it onto the cookie ball to flatten the cookie. You still want the cookie to be thicker, so don't press them too thin.
Bake for 8-10 minutes or until the bottom is lightly brown. The centers should be just barely baked as they will continue to bake while they cool. Don't overbake, or your cookies won't be nice and soft!
To Make the Frosting
Cream together butter, sour cream, and salt. Add the powdered sugar. Add in the milk to the desired consistency. Spread over cooled cookies and store in an airtight container.

Notes: COPYCAT SWIG SUGAR COOKIES - Butter with a Side of Bread, Ingredients in Swig Sugar Cookies · 1 cup butter, softened to room temperature · 3/4 cup Butter Flavored Crisco (I also used coconut oil once and

Looking for a sugar cookie recipe? These Copycat Swig Sugar Cookies are the perfect holiday treat. They're super easy to make and taste amazing! These easy frosted sugar cookies are one of the best easy sugar cookie recipes!
Provided by: Lauren
Total time: 18 minutes
Cook time: 8 minutes
Prep time: 25 minutes
Yields: 30 servings
Cuisine: American
Number of ingredients: 19

Ingredients:

Nutrition:

How to cook:

Swig Sugar cookies Directions
Preheat your oven to 350 and Line 2-3 baking sheets with parchment paper.
While the oven is heating grab a medium sized bowl and cream together the butter, oil, sugars, water and eggs, then set to the side.
Grab another medium sized bowl and combine all the dry ingredients and mix together lightly.
Slowly add the dry mix to the wet mix, 1/2 cup - 1 cup at a time making sure it is mixed well and all of the ingredients are mixed together. The dough will be flaky, it does not stick together very well.
Roll the dough into golf ball sized balls and place it on a cookie sheet.
Once cookies are on the cookie sheets mix 1/4 cup white sugar and a pinch of salt in a small bowl.
Then get a tall skinny glass or a coffee mug and dip the bottom of the glass or mug in the mixture of sugar and salt and then press the bottom of the glass onto the cookies and press hard to give the cookies the cracked edges, you want the dough to extend past the size of the glass.
Put cookie sheets in the oven and bake for 8 minutes. Let cookies cool for 10 minutes, then remove cookies from the baking sheets after they cool and place on a wire rack to finish cooling.
Once the cookies are frosted, frost with the frosting.
After they are cooled place them in an air-tight container and store in the fridge until you are ready to serve them.
Swig Sugar Cookie Frosting Ingredients
Bring the butter to room temperature. In a medium-sized bowl, blend softened butter, sour cream, powdered sugar, salt, 1 drop of food coloring, and almond extract.
Make sure you mix the ingredients well, you want the frosting to be smooth.
If it is too thick for your liking add a few drops of milk and mix well to get the thickness you want.

Notes: Swig Dirt Ball Cookies, Although Swig Sugar Cookies are one of our favorites at the White Chocolate Chip Cookies Recipes, White Chocolate Chips, Chocolate

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