These oversize sweets don’t need any mix-ins or frostings—their bold chocolate flavor says it all. In addition to butter, this recipe calls for melted vegetable shortening, which produces an unbeatable texture. (Melted unsalted butter can be substituted for the shortening, if desired.)

　　

Ingredients

Makes 8

　　1 1/2 cups all-purpose flour

　　1/2 cup unsweetened Dutch-process cocoa powder

　　1 teaspoon baking powder

　　1/2 teaspoon salt

　　1/2 cup (1 stick) unsalted butter, room temperature

　　1 1/2 cups sugar

　　1/2 cup vegetable shortening (or 1/2 cup unsalted butter), melted and cooled

　　1 large egg

　　1 1/2 teaspoons pure vanilla extract

　　

Step 1

Preheat oven to 375°F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl.

　　

Step 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 melted shortening (or butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined.

　　

Step 3

Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 days.

　　Martha Stewart's Cookies