It has been far too long since I have posted on this blog. A few days short of one year to be exact! I have been really busy with school, but I just graduated so I should have more time to post on here! And I’m coming back with a bang — copycat SWIG chocolate chip cookies with buttercream frosting. For my non-Utah friends, SWIG is a very popular soda place located all over Utah, but they also have delicious cookies!
My husband’s favorite cookie from SWIG is the chocolate chip cookie, and he always gets frosting on top. I decided to try and recreate it so when we move to Boston this fall we can still have these cookies! They are so good. Another trademark of SWIG is they serve all of their cookies cold. I think they pull them right from the fridge when you order them so they are cold and perfect. If you’re not used to cold cookies, don’t knock it until you try it! So, when you make these cookies, after you pull them out of the oven and let them cool, put them in the freezer to completely chill. Add the frosting, then move them to the fridge. If you are in a hurry you can put them back in the freezer, just let them thaw for 15-20 min so the cookie will be easier to bite into.
Also if you are skeptical of frosting on top of a chocolate chip cookie, your skepticism is warranted, but will quickly disappear when you try one of these! Please trust me on this one.
Another key to this cookie is to not overcook it. They are supposed to look doughy when they come out of the oven, then when they are chilled they taste like you are eating frozen cookie dough! Follow the instructions below and they should turn out just right! If you are not eating all the cookies in the next few days, keep them in a sealed container in the freezer and they will keep for a few months! You won’t even need to drive to SWIG anymore!
SWIG CHOCOLATE CHIP COOKIES
makes 9 cookies
- 1/4 cup butter
- 1/4 cup shortening
- 2 tsp water
- 1/2 cup sugar
- 1/2 brown sugar
- 1 egg
- 2 tsp vanilla extract
- 1 1/2 cups flour
- 3/4 cup rolled oats
- 1/2 tsp salt
- 1/8 tsp baking powder
- 1 1/4 cups semisweet chocolate chips
- 1/2 cup butter
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 2-4 tbsp water
Preheat oven to 325.
Beat butter, shortening, water, white sugar, and brown sugar until smooth, about 2 minutes. Add egg and vanilla and mix until just combined.
Add baking powder, salt, flour, oats, and chocolate chips and mix until just combined. The dough should not be very sticky and should be quite thick.
Use an extra large cookie scoop to scoop out the dough (each dough ball should weigh about 100g or 3.4 oz). Put up to six dough balls on a normal sized cookie sheet and cook in the oven for 12 minutes. When you take the cookies out they will look doughy, but do not fear! They are done! Leave them on the hop cookie sheet for 5-10 minutes to set up slightly, then move to a cookie rack to cool completely. When cookies are completely cooled, put in the freezer.
While your cookies are baking or cooling in the freezer, make the frosting!
For the frosting, whip the butter, powdered sugar and vanilla extract for 2 minutes. Slowly add water until desired consistency is reached (I usually add about 2 tbsp). Let the mixture whip on high for 5 minutes until the frosting is smooth and fluffy.
Once the cookies have been in the freezer at least 15 minutes, frost each cookie and put them into the fridge for at least an hour to let the frosting set up! If you are in a hurry you can put them back into the freezer, just make sure you let them thaw for a few minutes before eating.
When the cookies are chilled and the frosting has set, grab them out of the fridge and eat them up! If there are somehow a few that don’t get eaten a few days after you make them, put them in a sealed container in the freezer and they will keep for months.
If you make these, please share a picture on instagram and tag me (thepalatablelife)!
Recipe modified from: McEwen & McEwen Blog