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    Giant Chocolate Sugar Cookies

    Cookies! There are NO cookies in the house! We want COOKIES! We want CHOCOLATE cookies!

    Ok, so now I need a chocolate cookie, and I need it fast. Let’s get to the bookshelves and find ourselves a simple chocolate cookie recipe. Where would be a better place to start than Marth Stewart’s Cookies.

    Giant Chocolate Sugar Cookies this recipe would have to be perfect! According to the recipe, it only makes 8 cookies. Perfect.  No fancy ingredients, no special equipment or process – just straight mixing and baking!

    Preheat oven to 375

    In a medium sized bowl stir together:

    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

    If you have an electric mixer like a Kitchen Aid (insert angels singing here), use the paddle attachment. If not an electric hand mixer would work here as well. Into the bowl add:

    1/2 cup (1 stick) unsalted butter, softened
    1 1/2 cups sugar

    Mix on a medium/high speed until it’s pale and fluffy. Once light and fluffy, add into the bowl:

    1/2 cup vegetable shortening, substitute 1/2 cup unsalted butter, melted and cooled

    NOTE: I used the butter. If given the out, I always choose butter.

    Now add in:

    1 large egg
    1 1/2 teaspoons pure vanilla extract

    Mix until creamy. Reduce speed to low and slowly add flour mixture.  Mix until just combined being careful not to over mix. It should just be combined.

    Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper and space about 4 inches apart. Bake until edges are firm, 18 to 20 minutes.

    NOTE: Watch them. 18 minutes was about right in my oven for these. They are not a totally crispy cookie. They should be slightly crispy at the edges and chewy in the center.

    Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days – but they won’t last that long.


    • 10 gigantic cookies came out of this recipe for me. They pack a HUGE  amount of chocolate flavor. I will definitely make these smaller next time.
    • Using butter instead of shortening – at least for me – is always a better choice.

    There are no pics of the process – chocolate cookie dough is really not pretty! They were gone within an hour, so they get the stamp of approval from our kitchen!


    2 Responses

    1. Wow! This is mouthwatering chocolate cookies. If you wont mind I’d love to guide Foodista readers to your post. Just add the foodista widget to the end of this post so it will appear in the Foodista pages and it’s all set, Thanks!

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