Chocolate Swig Cookies

Ingredients

• 480 g (4 cups)plain flour, sifted
• 85 g (1 cup)unsweetened cocoa powder, preferably Dutch-process, sifted
• 2.5 ml (½ teaspoon)bicarbonate of soda
• 2.5 ml (½ teaspoon)baking powder
• 2.5 ml (½ teaspoon)cream of tartar
• 2.5 ml (½ teaspoon)salt
• 227 g (1 cup)salted butter, softened to room temperature
• 250 g (1¼ cups)granulated sugar
• 90 g (¾ cup)icing sugar
• 160 ml (⅔ cup)rapeseed or vegetable oil
• 2 largeeggs
• About 50 g (¼ cup)granulated sugar, for pressing
• 113 g (½ cup)salted butter, softened
• 240 g (2 cups)icing sugar
• A pinchsalt
• 45 g (½ cup)unsweetened cocoa powder, sifted through a mesh strainer to remove lumps
• 80 ml (⅓ cup)double cream
• 1.25 ml (¼ teaspoon)vanilla extract
• To tastesprinkles, for decorating

Instructions

1. 1

   Prepare the oven

   Heat the oven to 180°C (350°F). Line several large baking trays with baking parchment. In a medium bowl, whisk together the flour, cocoa, bicarbonate of soda, baking powder, cream of tartar and salt.

2. 2

   Cream the sugars

   Using a stand mixer or a large bowl and hand mixer, beat the butter with both kinds of sugar for 2–3 minutes, until light and creamy. Add the oil gradually to prevent splashing, then mix in the eggs until combined.

3. 3

   Mix the dough

   Add the dry ingredients and mix until the dough comes together; it should be firm but not dry. Shape it into balls or use a cookie scoop, then arrange them a few inches apart on the prepared trays.

4. 4

   Press the cookies

   Put ¼ cup of granulated sugar in a shallow dish. Rub a little butter or oil onto the base of a flat-bottomed glass using a paper towel, dip the glass in the sugar, then press each dough ball flat, dipping the glass in sugar again for every cookie.

5. 5

   Bake and cool

   Bake for 8–9 minutes. The centres will still be very soft while the edges are set, so do not overbake. Leave the cookies to cool for a few minutes, then transfer them to a cooling rack and cool completely.

6. 6

   Make the frosting

   Beat the butter with 1 cup of icing sugar until very light and fluffy. Add the remaining icing sugar, sifted cocoa, double cream and vanilla, then mix for 2–3 minutes until thick and creamy.

7. 7

   Frost and decorate

   Spread the frosting evenly over each cooled cookie and add sprinkles. Frost and decorate a few cookies at a time so the frosting does not set before you add the sprinkles. Store covered in the fridge for 3–4 days, or freeze.

What are chocolate Swig cookies?

Swig-style cookies are associated with American soda-shop treats, known for soft cookies pressed flat and topped with frosting. This chocolate version pairs a cocoa-rich dough with a creamy chocolate topping.

The combination of butter, sugar and oil gives the cookies a tender bite, while the sugar-dipped glass makes a gently textured top that is easy to frost.

Nutrition and macros by portion

The nutrition label shows one serving as written: 144 calories, 1g protein, 11g carbs, 6g fat.

The flour and sugars provide most of the carbohydrate, while butter and oil account for much of the fat; the eggs and flour contribute some protein. Since the cookies are rich, serve one alongside fruit or a less-sweet snack to balance the plate.

Why the dough uses oil as well as butter

Butter: beating it with the sugars first builds a light, creamy base for the dough.

Oil: add it gradually, as directed, so it incorporates without splashing. The dough should feel stiff but not dry once the flour mixture is mixed in.

Pressing the dough evenly

Sugared glass: a lightly greased flat base picks up the granulated sugar, then presses it onto the dough as it flattens each ball. Re-dip for every cookie to keep the coating consistent.

Spacing: leave a few inches between dough balls on the trays. This gives them room to spread as they bake.

How to judge when they are baked

Edges: take the cookies out when the edges look set, even though the middles still appear very soft. They firm up as they cool, so extra time in the oven can make them dry.

Cooling: wait a few minutes before moving them to a rack. Once completely cool, they are ready for frosting.

Getting the frosting right

Texture: beat the butter and first cup of icing sugar until especially light before adding the remaining ingredients. Mixing for 2–3 minutes at the end helps make the frosting thick and creamy.

Finish: frost and sprinkle a few cookies at a time, since the topping can begin to set. This keeps the decorations in place.

Serving and sharing

These rich, sweet cookies work well on a dessert platter with coffee, tea or cold milk. Their small individual size also makes them convenient for sharing at a gathering.

For a mixed spread, pair them with fresh fruit or less-sweet biscuits. Keep the frosted cookies chilled until serving if you are not eating them straight away.

Recipe notes & tips

• Sift the cocoa for the dough and frosting to help prevent lumps.
• Bring the butter to room temperature so it creams smoothly with the sugar.
• Add the oil in a slow stream to reduce splashing.
• Use the same scoop for each dough ball for more even baking.
• Let the cookies cool completely before frosting so the topping does not melt.
• Decorate in small batches so sprinkles adhere before the frosting sets.

Variations

• Vanilla finish: use vanilla sprinkles for a simple contrast with the cocoa frosting.
• Mint note: add a little peppermint extract to the frosting in place of some vanilla.
• Espresso accent: mix a small amount of espresso powder into the cocoa frosting.
• Nutty topping: scatter finely chopped toasted nuts over the frosting while it is still soft.
• Plain tops: leave off the frosting for a simpler chocolate cookie.

Common mistakes to avoid

• Overbaking: the centres should remain very soft when the tray comes out; they set as they cool.
• Moving them too soon: leave the cookies on the tray for a few minutes before transferring to a rack.
• Adding the oil too quickly: pour it in gradually to avoid splashing and help it mix in.
• Skipping the glass re-dip: coat the base with sugar for every press to keep the tops evenly sugared.
• Frosting warm cookies: cool them completely first, or the frosting may soften and slide.
• Frosting too many at once: decorate a few at a time so the sprinkles stick before the topping sets.

How to store

Keep the frosted cookies covered in the fridge for 3–4 days. They can also be frozen; thaw them before serving.

Frequently asked questions