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Of course. Recipe: Melt in Your Mouth Chocolate Sugar Cookies

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639 posts
Joined: Mar 8, 2006


Posted to Thread #30007 at 1:40 am on Dec 5, 2017

Melt-In-Your-Mouth Chocolate Sugar Cookies
Servings: 56 cookies


1-1/2 cups (188g) all-purpose flour
1/2 cup (60g) unsweetened Dutch process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (113g) unsalted butter, at room temperature
1-1/2 cups (300g) granulated sugar
1/2 cup (113g) vegetable shortening, melted and cooled slightly (don't cool it too long or it will just solidify again)
1 large egg
1-1/2 teaspoons pure vanilla extract


Preheat oven to 375°F (190°C).

In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, about 3 or 4 minutes. Note that it won't get too fluffy because there's so much more sugar here than butter. Scrape down the sides of the bowl and add the melted vegetable shortening. Beat well, then add the egg and vanilla, and beat again to incorporate. The mixture should now be very fluffy.

Turn the mixer down to low and add the dry ingredients, mixing until just barely combined.

Using a small cookie dough scoop or a tablespoon, portion the dough onto the baking sheets about 2 inches apart to allow for spreading. These cookies will spread out and puff up quite a bit as they bake, but they'll flatten out again as they cool.

Bake for about 14 minutes, until firm around the edges and the tops begin to crack, rotating the baking sheet halfway through the baking time. Watch carefully near the end of cooking time. They burn quickly. Allow to cool on a wire rack for a few minutes before removing the cookies from the pan and allowing them to cool completely.

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