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Giant Chocolate Sugar Cookies




Source of Recipe


Martha Stewart Living Magazine


Recipe Introduction


This is a simple and delicious cooky. Crunchy and chewy. I almost never use shortening in my cookies – I don’t care for the mouth feel, but these call for it and it works very well. The shortening creates the great texture of these cookies.


List of Ingredients




1 1/2 c. AP flour
1/2 c. good-quality unsweetened Dutch-process cocoa powder
1 t. baking powder
1/2 t. salt
1/2 c. sweet butter, softened
1 1/2 c. sugar
1/2 c. vegetable shortening, melted and cooled
1 large egg
1 1/2 t. vanilla extract


Recipe



Preheat oven to 375 degrees. Whisk together flour, cocoa powder, baking powder and salt. Set aside.

Mix butter and sugar in the bowl of electric mixer with the paddle attachment of the mixer until pale and fluffy. Mix in shortening. Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix just until combined.

Using a 2 1/2” ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4” apart. Bake until edges are firm, 18 – 20 minutes. Let cool on sheets on wire racks.

Makes 8 cookies.