![\"10-25-2009\"](\"https:\/\/i0.wp.com\/www.hottie-biscotti.com\/blog\/wp-content\/uploads\/2009\/10\/10-25-2009.jpg?resize=553%2C368\" "\\"10-25-2009\\"")
This recipe<\/a> originally came from \u00a0my dear friend, Martha Stewart. \u00a0I found it on How to Eat a Cupcake<\/a>. \u00a0I doubled the recipe to make these cookies and ended up with about 45 medium sized cookies.<\/p>\nI only needed 30 for my Halloween goodies, so I had some dough left over. \u00a0I thought about freezing it and using it later, but then I found a roll of Rolos hiding in my cabinet leftover from my candy bar blondies. \u00a0Maybe, just maybe, I could wrap the dough around a rolo and bake it to create a cookie with a nice caramel surprise inside. \u00a0Genius!<\/p>\n
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<\/p>\n
These cookies turned out to be quite delicious. \u00a0I think that there are a lot of candies that could be hidden inside this cookie dough. \u00a0The dough is sturdy and not too sticky, so would probably be a good dough to experiment with. \u00a0I will definitely make these cookies again. \u00a0Easy, chewy, delicious and versatile.<\/p>\n
Chocolate Sugar Cookies (Courtesy of Martha Stewart and How to Eat a Cupcake)<\/h5>\n\n- 3 cups all-purpose flour<\/li>\n
- 1 cup unsweetened Dutch process cocoa powder<\/li>\n
- 2 teaspoon baking powder<\/li>\n
- 1 teaspoon salt<\/li>\n
- 2 cups sugar<\/li>\n
- 1 cup brown sugar<\/li>\n
- 1 cup unsalted butter, room temperature<\/li>\n
- 1 cup vegetable shortening, melted and cooled<\/li>\n
- 2 large eggs<\/li>\n
- 1 tablespoon pure vanilla extract<\/li>\n<\/ul>\n
\n- Preheat oven to 375F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.<\/li>\n
- 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 flour mixture, and mix until just combined.<\/li>\n
- Using a 1 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake until edges are firm, 10-13 minutes. \u00a0Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 days.<\/li>\n<\/ol>\n
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- Preheat oven to 375F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.<\/li>\n
- 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 flour mixture, and mix until just combined.<\/li>\n
- Using a 1 inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Bake until edges are firm, 10-13 minutes. \u00a0Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 days.<\/li>\n<\/ol>\n