Chocolate Sugar Cookies

Recipe printed from Jenn's Food Journey, courtesy of Martha Stewart's Cookies


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 granulated sugar
1/2 cup vegetable shortening (or 1/2 cup unsalted butter), melted and cooled
1 large egg
1 1/2 teaspoons vanilla extract

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

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 the flour mixture; mix until just combined.

Shape dough into walnut size balls and place on baking sheets about 3 inches apart.  Bake until edges are firm, about 12-15 minutes.  Let cool on baking sheets and than transfer to wire racks to finish cooling.  Cookies can be stored in an airtight container at room temperature for up to 3 days.  Enjoy!