From Martha Stewart Cookies or MarthaStewart.com
Makes 8 giant cookies, or 30 small
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
1 cup frosting (recipe follows)
1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
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 shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
1 1/2-inch cookie scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake until edges are firm, 11 to 12 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.
(I used a baking mat, which could have been the reason for my cookies not spreading. I suggest using the advised parchment paper instead.)
Brought to you by The Busty Baker (http://www.bustybaker.com)
Original Post: http://ladolcivita.blogspot.com/2009/02/chocolate-sugar-cookie-bites.html
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