Galletas Swig de chocolate

Ingredientes

• 4 cups all-purpose flour, sifted
• 1 cup unsweetened cocoa (preferably Dutch-process), sifted
• 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 temp
• 1 1/4 cups granulated sugar
• 3/4 cup powdered sugar
• 2/3 cup canola or vegetable oil
• 2 large eggs
• Granulated sugar, for pressing
• 1/2 cup salted butter, softened
• 2 cups powdered sugar
• Pinch of salt
• 1/2 cup unsweetened cocoa, sifted through mesh strainer to remove lumps
• 1/3 cup heavy cream
• 1/4 teaspoon vanilla

Preparación

1. 1

   --- Cookie instructions: ---

2. 2

   Preheat oven to 350°. Line several large baking sheets with parchment paper. For the cookies, in a medium bowl, whisk flour, cocoa, baking soda, baking powder, cream of tartar and salt.

3. 3

   Using a stand mixer or a large bowl and handheld mixer, cream butter and both kinds of sugar until light and creamy, 2-3 minutes. Add a little oil at a time and mix to avoid splashing. Add eggs and mix until combined.

4. 4

   Add the dry ingredients and mix until dough comes together. It should be stiff but not dry. Form the dough into balls or use a cookie scoop and place cookies a few inches apart on prepared baking sheet.

5. 5

   Place ¼ cup of granulated sugar in a shallow dish. Using a paper towel, rub some butter or oil on the bottom of a flat-bottomed glass. Dip a flat-bottomed glass into the sugar and press down to flatten each dough ball, re-dipping in sugar each time.

6. 6

   Bake for 8-9 minutes. The cookies will be very soft in the middle but set around the edges. Don’t overbake! Let them cool for a few minutes before transferring onto a cooling rack to cool completely.

7. 7

   --- Frosting instructions: ---

8. 8

   Use a mixer to cream the butter and 1 cup of powdered sugar until very light and fluffy. Add remaining powdered sugar, sifted cocoa powder, heavy cream and vanilla. Mix 2-3 minutes until thick and creamy.

9. 9

   Spread the frosting evenly on each cookie and decorate with sprinkles. Frost and then sprinkle a few at a time to avoid the frosting hardening before you decorate. Store covered in the fridge 3-4 days, or freeze and pull out whenever you need a chocolate fix!