Chocolate Sugar Cookies

8 Sep

 

  • 1 1/2 c. all-purpose flour
  • 1/2 c. cocoa powder
  • 1/2 tsp. salt
  • 1/2 c. (1 stick) unsalted butter, softened
  • 1 1/2 c. sugar
  • 1/2 c. vegetable shortening
  • 1 large egg
  • 1 1/2 tsp. vanilla extract

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. 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.

Adapted from Martha Stewart

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2 Responses to “Chocolate Sugar Cookies”

  1. Annie September 9, 2010 at 2:22 am #

    Delicious!!! They look even better than Archway’s Dutch cocoa cookies…I’ll definitely have to try this recipe!

  2. Pocahantas July 31, 2011 at 6:38 pm #

    I just made these cookies. They were delicious! They were soft in the center and crispy on the edges–the perfect type of cookies! Thank so much for the recipe.

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