Giant Chocolate Sugar Cookies

These are some of my favorite cookies. So so good when dipped in milk!

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

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

1 1/2 cups sugar

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

1 large egg

1 1/2 teaspoons pure vanilla extract

Directions

1. Preheat oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
2. 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 shortening (or additional butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.
3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart, and flatten a bit with a spatula. Bake until edges are firm, check at ten minutes, but usually takes about 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days. Enjoy! Love- Jill