Tuesday, July 27, 2010

Giant Chocolate Sugar Cookies

The infamous Brookie will need to wait until the weekend.  Too much "chilling in the fridge time" to do on a weeknight.

Instead, I handed Mike my Martha Stewart's Cookies cookbook and told him to pick a cookie involving ingredients we had on hand.  The result is as follows:

1 1/2 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature 
1 1/2 cups sugar
1/2 cup vegetable shortening (or 1/2 cup unsalted butter), melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract

1/ Preheat oven to 375 degrees F.  Whisk together flour, cocoa, baking powder, and salt in a bowl.

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 melted shortening (or 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" ice cream scoop, drop dough onto baking sheets lined w/ parchment paper, spacing about 4" 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 at room temperature up to 2 days.

Recipe is supposed to make only 8 cookies.  I made them slightly smaller and got 12.  Rich and chocolatey.  They were amazing just out of the oven!!

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