Giant Chocolate Sugar Cookies

These oversize sugar cookies don't need any mix-ins or frostings -- their bold chocolate flavor says it all.

  • Servings: 8
Giant Chocolate Sugar Cookies

Source: Martha Stewart Living, March 2007


  • 1 1/2 cups all-purpose flour
  • 1/2 cup good-quality unsweetened Dutch-process cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) 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


  1. Preheat oven to 375 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.

  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. 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.

Cook's Notes

In addition to a stick of butter, this recipe calls for vegetable shortening or additional butter. The former will yield flaky cookies with a soft center and a crisp edge; the latter will result in thinner, uniformly crunchy cookies.


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