What could make sugar cookies better??? Well, that's easy: Chocolate, of course!!
These cookies were not nearly as soft and moist as the easiest sugar cookies ever that I made back in September, but that's ok, they were still incredibly good! They should look a little darker too, but alas, I did not have the full amount of cocoa that the recipe called for (silly me didn't look to see if I had all the ingredient amounts before I started baking....bad little baker that I am), so I used what I had and didn't think twice about it!
Now these are not for the faint of heart...not only do they call for butter, but they also call for melted vegetable shortening. I know right? You can feel the pounds adding themselves to your hips just by reading that, right? Well, it's ok, these are worth it for sure. The shortening actually gives these cookies a wonderful texture. How do I know that? Because I have made them once and substituted butter for the shortening....and there was just something missing....I'm going to go out on a ledge and say what was missing was that shortening........ but either way you choose to make them; shortening and butter, these cookies are simple and oh so yummy... what else needs to be said???
Chocolate Sugar Cookies
Recipe from 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!