Giant Chocolate Sugar Cookies |
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Prep Time: 30 Minutes Cook Time: 18 Minutes |
Ready In: 48 Minutes Servings: 8 |
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Yummy recipe from Martha Stewart Ingredients:
1 1/2 cups all-purpose flour |
1/2 cup good-quality unsweetened dutch cocoa |
1 teaspoon baking powder |
1/2 teaspoon salt |
1/2 cup unsalted butter, softened |
1 1/2 cups 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 |
Directions:
1. 1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. 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 additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. 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.
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