These Chocolate Sugar Cookies are truly THE BEST EVER! They are inspired by my favorite “Dirtball Cookie” at a drink stop called Swig. They are so soft, chocolatey and taste so delicious!
When it comes to food, chocolate is my love language! I adore it in every aspect. Aside from chocolate, my other love language is Diet Coke.
Here in Utah, the big thing is soda shops and Swig happens to be one of the most known chains. Their “Dirty” Diet Cokes are the best. “Dirty” implies they add a little coconut syrup and limes. Trust me, it is such a heavenly addition.
Also at Swig, they have the famous Swig Sugar Cookies. They are unbelievable. I did a Strawberry Lemonade version that seriously is one of the best flavor combos in cookies I have tried! Definitely give that one a try if you haven’t yet!
But believe it or not, I actually rarely get those famous sugar cookies when I go. Why? Well because in my honest opinion, they have one that is EVEN BETTER at Swig. It is called the “Dirtball” Cookie. It is a chocolate sugar cookie that literally tastes like you are biting into a fudgy brownie. They are to die for!
I decided to adapt that recipe and make a chocolate version! These taste pretty close to the Dirtballs, but still not an exact replica. Although, these are THE BEST Homemade Chocolate Sugar Cookies I have EVER had! The chocolate frosting paired with the chocolate cookies are just a a match made in cookie heaven. Definitely give these a try- you will be SO happy you did!
- 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 cocoa
- 5 cups flour
- 1 cup butter, softened
- 4 cups powdered sugar
- ¼ cup cocoa
- ½ cup heavy cream
- 1 teaspoons vanilla
- 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 inch balls and place on cookie sheet.
- On a large plate, spread ¼ c of sugar. Find a smooth bottomed glass and press it into the sugar to coat the bottom of the glass in sugar. 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.
- 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.