Serve one amazing thing at a time

Making a chocolate on chocolate cookie for my family is pointless - they won't eat them. I will, but them, less so. So when I have the chance to bake for other people I try the things I've been wanting to try - these cookies were on my list. I was so excited, made them, smashed them with a jar as stated, frosted them, lined them up on a pan.... Andy's guys ate one. Yes they ate the week old cookies I stuck on the table too... but not the freshly made chocolate frosted cookies. One cookie... like 10 guys. What is wrong with ya'll?!? I was bummed but we had another event the next night at friends so we brought them there. I decided to taste one - just to make sure I didn't royally mess them up. They were amazing, crumbly and fudgy and the frosting was perfect. I found my crowd. Everyone there ate them up! The next day at Easter? My nephew kept trying to sneak them! I guess the lesson here is don't have too many delicious options for people, I mean they picked the week old cookies - but those cookies are amazing... so... serve one amazing thing at a time.


The Best Chocolate Frosted Sugar Cookies
4 cups flour
1 cup Dutch-process cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon cream of tartar
1 teaspoon salt
1 cup butter softened
1 1/4 cups granulated sugar + more for rolling
3/4 cup powdered sugar
2/3 cup canola oil
2 eggs
2 teaspoons vanilla
For the frosting:
1/2 cup butter softened
2 cups powdered sugar
Pinch of salt
1/2 cup Dutch-process cocoa powder sifted through a fine mesh strainer (to avoid lumps in the frosting)
1/3 cup heavy cream
1/4 teaspoon vanilla
Instructions
Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
To make the cookies, in a medium bowl, whisk together the flour, cocoa, baking soda, baking powder, cream of tartar, and salt.
In a large bowl, use an electric mixer to cream together the butter, granulated sugar and powdered sugar until light and creamy, about 3 minutes. Add the oil, eggs and vanilla and mix until well-combined.
Add the dry ingredients to the sugar/butter mixture and mix until combined. The dough will be stiff, but shouldn’t be dry.
Form the dough into 2-inch balls (about the size of a golf ball). Place the cookies several inches apart on the prepared baking sheets.
Place about 1/3 cup granulated sugar in a shallow dish. Dip a flat-bottomed glass into the sugar (spray the bottom of the glass with non-stick cooking spray so the sugar adheres, if needed). Press the glass onto a cookie, flattening it to about 1/4-inch thick. Repeat with each cookie.
Bake for 8-9 minutes, until the cookies are just set. Do not over bake. Cool for a few minutes before transferring to a wire rack to cool completely.
For the frosting, with an electric mixer, cream together the butter and 1 cup of the powdered sugar until very light and fluffy. Add the remaining powered sugar, sifted cocoa powder, heavy cream, and vanilla. Mix for 2-3 minutes until very thick and creamy.
Spread the frosting evenly on the cookies. Store, tightly covered, in the refrigerator for 3-4 days.