Martha Stewart for Giant Chocolate Sugar Cookies. Feel free to make these 'regular' size, using a regular scoop. If you do make these as Giant cookies, you can use them for ice cream sandwiches. (make sure the ice cream is soft before you make the sandwiches)* The dough for these sugar cookies can also be rolled and cut into shapes!
As always, use the very best ingredients. I use all butter in this recipe because I love the taste!
CHOCOLATE SUGAR COOKIES
1 1/2 cups all-purpose flour
1/2 cup good-quality unsweetened Dutch-process cocoa powder (I use Ghirardelli or Valrhona)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup sweet butter, softened
1 1/2 cups sugar
1/2 cup vegetable shortening, substitute 1/2 cup sweet butter, melted and cooled
1 large egg
1 1/2 teaspoons pure Madagascar vanilla extract
Preheat oven to 375.
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
Put butter and sugar into the bowl of 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.
Using a 2 1/2-inch ice cream scoop (or smaller if you're making 'regular' cookies), 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.