Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Giant Chocolate Sugar Cookies 3.8 (212) 31 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 21, 2020 Print Share Share Tweet Pin Email Photo: Victor Schraeger Servings: 8 These oversize sugar cookies don't need any mix-ins or frostings -- their bold chocolate flavor says it all. Ingredients 1 ½ cups all-purpose flour ½ cup good-quality unsweetened Dutch-process cocoa powder 1 teaspoon baking powder ½ teaspoon salt ½ cup (1 stick) unsalted butter, softened 1 ½ cups sugar ½ cup vegetable shortening, substitute ½ cup unsalted butter, melted and cooled 1 large egg 1 ½ teaspoons pure vanilla extract Directions Preheat oven to 375 degrees. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside. 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. 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. Print