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

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.

Using a 2 ½-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart (These cookies will be HUGE! I made normal sized cookies with a #30 scoop). Bake until edges are firm, 18 to 20 minutes (about 11–12 minutes for regular sized cookies). Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 days.

howtoeatacupcakedotnet

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Source: Martha Stewart's Cookies

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