From Martha Stewart’s Cookies Cookbook
(slightly adapted as I ran out of sugar)
1 1/2 cups all-purpose flour
1/2 cup unsweetened baking cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
1/2 cup vegetable shortening melted and cooled
1 large egg
1 1/2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F
Whisk together flour, cocoa powder, baking powder & salt in a medium bowl
In a large bowl mix butter and sugar until pale and fluffy.
Mix in melted shortening. Add egg & vanilla, mix until creamy.
Gradually add flour mixture and stir until just combined.
Using a 2 1/2 inch ice cream scoop, or large spoon, 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 rack. Cookies can be stored in an airtight container at room temperature up to 2 days. If they last that long.