In my quest for the ultimate soft and chewy sugar cookie, I stumbled upon a Martha Stewart recipe for sugar cookies that added cocoa powder. They looked big and chewy, so I thought I might as well try them out.
The only thing I changed was to add the step of rolling the cookies in sugar before baking. I mean, come on Martha, they are sugar cookies.
Chocolate Sugar Cookies
- 1 1/2c flour
- 1/2c unsweetened Dutch-process cocoa powder
- 1t baking powder
- 1/2t salt
- 8T unsalted butter, softened
- 1/2c sugar
- 1/2c shortening
- 1 egg
- 1 1/2t vanilla
- 1/2c sugar for rolling
- Preheat oven to 375 and parchment up your baking sheets.
- Whisk together flour, cocoa powder, baking powder, and salt; set aside.
- Cream butter and sugar on medium-high speed until pale and fluffy. Then, 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 1.5T scoop out 2 scoops and smash them together in a ball and roll in sugar.
- Place dough onto baking sheets and give each cookie a little smash-y smash.
- Bake until edges are firm, 15 to 18 minutes. Let cool on sheets on wire racks.