My daughter and her friend picked this cookie recipe to make (eat!) during a play-date the other day. I had made these before, but this time I lowered the baking temperature to 350 degrees (convection). When I recently made chocolate chip cookies, I lowered the baking temperature to 350 degrees, and I preferred the cookie texture. They seemed to maintain their thickness, and were more chewy. I had a similar result with this recipe as well. I also increased the yield (less “Giant”) by using a smaller cookie scoop. With a 1.75 inch cookie scoop bake for 12-13 min, and with a 1.5 inch scoop bake for approximately 10 minutes. This recipe was adapted from Martha Stewart Living.
- Yield: Makes 8
- 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
- Preheat oven to 350 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. Alternatively, if using a 1.75 inch cookie scoop bake for 12-13 minutes, or with a 1.5 inch scoop bake for 10-11 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
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