Giant Chocolate Sugar Cookies

Name: Giant Chocolate Sugar Cookies
Ingredients: 1.5 cups all-purpose flour; 0.5 cup good-quality unsweetened Dutch-process cocoa powder; 1 teaspoon baking powder; 0.5 teaspoon salt; 0.5 cup (1 stick) unsalted butter, softened; 1.5 cups sugar; 0.5 cup vegetable shortening, substitute ½ cup unsalted butter, melted and cooled; 1 large egg; 1.5 teaspoons pure vanilla extract

3.8

(212)

31 Reviews

By

Martha Stewart Editors

Updated on May 21, 2020

Giant chocolate sugar cookie — 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.