These cookies are large, rich, and unusually soft based off the Swig Cookie formula.
- 1 3/4 c. + 2 tbsp. all-purpose unbleached flour
- 1/2 c. cocoa powder, unsweetened
- 1/4 tsp. baking soda
- 1/4 tsp. cream of tartar
- 1/4 tsp. kosher salt
- 1/2 c. (1 stick) unsalted butter, room temperature
- 1/2 c. + 2 tbsp. pure cane sugar (plus more for flattening)
- 1/2 c. powdered sugar
- 1/4 c. vegetable oil*
- 1 large egg
- Frosting (optional)
- 4 tbsp. unsalted butter
- 1 c. powdered sugar
- 1/4 c. cocoa powder, unsweetened
- 1/4 c. heavy cream
- splash of vanilla extract
- pinch of kosher salt
- extra flaky salt
- Preheat oven to 350 degrees. Line baking sheet with a Silpat or parchment paper. Set out butter to come to room temperature.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, cream of tartar, and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, cream together butter and sugars until pale and well combined. Add in oil and mix until no lumps remain. Beat in the egg until just combined.
- Add dry ingredients into the wet ingredients and incorporate on low speed until just combined, pulsing to initially incorporate. Dough will be dense and fairly dry. You should probably taste it just to make sure it’s good. Ok, now stop. This recipe makes exactly a dozen.
- Using a #16 (2 oz) ice cream scoop, scoop out 6 dough balls on to the prepped baking sheet leaving at a time, at least 2″ apart. Into a flat-bottomed bowl add about 2 tablespoons of sugar. Using the base of a glass cup (with the tiniest shmear of water to get the sugar to initially stick), liberally dunk in sugar, and press out dough until it just passes the edge of the cup. Repeat.
- Bake for 8 minutes, no longer. Just trust me. Allow to cool on pan for 5 minutes before transferring to a cooling rack to continue cooling.
- While cookies cool completely, make frosting (optional). Cream butter until light and fluffy. Slowly mix in half of the powdered sugar, cocoa powder, heavy cream, vanilla, and kosher salt. Once the mixture comes together, mix in the rest of the powdered sugar. Continue beating until frosting lightens and it completely smooth.
- Spread on cookies. Start by adding a dollop to the middle of the cookie and spread towards the edge, working frosting in a circular motion. Sprinkle with toppings. Store lightly covered for up to two days, or freeze them for long lasting consumption. After 12 hours, place on baking sheet and flash freeze in freezer for about 30 minutes. Remove and individually (and carefully) wrap in plastic wrap. Store in an airtight freezer bag in freezer for up to a month. Allow to come to room temp for about 20 minutes before eating.
These cookies can be finicky depending on whether you live in a humid or dry climate. I live in a more humid climate and these cookies are still on the wet side for me. However, Mel’s Kitchen Cafe made these cookies and had to add 2 tablespoons of milk. She lives in a dry climate.