This is your perfect go to cookie when your having a major sweet tooth. These large cookies will be sure to make anyone from adults to children smile. This is one of many cookie recipes in my Martha Stewart’s Cookie book that I have adapted over the past few years. The mixture of shortening and butter give this cookie a special texture.
1-1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cup sugar
1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled
1 large egg
1-1/2 teaspoons pure vanilla extract
1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl.
2. Put butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in shortening (or butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
Yields: 8 giant cookies
Adapted from Martha Stewart’s Cookies