Ingrédients pour Giant Chocolate Sugar Cookies
- All Purpose Flour
- Unsweetened Dutch Cocoa
- Baking Powder
- Salt
- Unsalted Butter
- Sugar
- Vegetable Shortening
- Egg
- Pure Vanilla Extract
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Comment préparer Giant Chocolate Sugar Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar using an electric mixer fitted with the paddle attachment until light and fluffy (about 3-5 minutes).
- Beat in the shortening until well combined.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Using a 2 1/2-inch ice cream scoop, drop rounded scoops of dough onto the prepared baking sheets, leaving about 4 inches between each cookie.
- Bake for 18-20 minutes, or until the edges are set and the centers are slightly soft. A toothpick inserted into the center should come out with a few moist crumbs attached.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, store cookies in an airtight container at room temperature for up to 2 days.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
151g
Fat
58g
Carbs
19g
