These cookies are the first recipe that I've tried for the season. I'm not a chocolate lover, but the family is. They loved them.
yields about 4 dozen cookies
- 4 1/2 oz. (1 cup) all-purpose flour
- 1/2 cup natural or Dutch processed cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/4 tsp. salt
- 3 oz. (6 Tbs.) unsalted butter, at room temp.
- 1 oz. (2 Tbs.) vegetable shortening
- 1/2 cup pack brown sugar, sifted free of lumps
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp. pure vanilla extract
- About 1/4 lb. (3/4 cup) chopped walnuts
Position racks in the upper and lower thirds of the oven and heat the oven at 350 degrees F. Line two baking sheets with parchment or foil. In a medium bowl combine flour, cocoa, baking soda, baking powder, and salt. Mix thoroughly with a wire wisk. Set aside.
In a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), beat the butter and shortening on medium speed until creamy. Add both sugars, beating until well combined. Beat in the egg and the vanilla. Turn the mixer to low speed and mix in the flour mixture just until incorporated. Mix in the nuts.
Drop heaping teaspoonfuls of batter about 1 1/2 inches apart on the prepared baking sheets. Bake for 10 to 12 mins. (After 5 mins., switch the pans from top to bottom and rotate them from back to front for even baking.) The cookies will puff up and then settle down slightly when done. Let cool on baking sheets on a rack for a few minutes. With a metal spatula, transfer the cookies to a rack to cool completely.