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INGREDIENTS:
1 1/4 cup granulated sugar
1 cup unsalted butter (2 sticks),
at room temperature
1/2 teaspoon salt
1 tablespoon vanilla extract
1 large egg
1/4 cup light corn syrup
3 cups all-purpose white flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons cocoa powder
confectioner's sugar for dusting
DIRECTIONS:
Cut butter into several pieces
and place them into large bowl.
Add sugar.
Using electric mixer, beat at
medium speed until well-blended.
Add salt.
Add vanilla extract.
Add egg.
Beat to mix all ingredients.
Add corn syrup. Beat with
electric mixer until well-blended
and fluffy.
Place flour into another bowl.
Add baking powder.
Add baking soda.
Mix well with spoon.
Add butter and sugar mixture to
the bowl with flour.
Add cocoa powder.
Mix with spoon until all
ingredients are well-blended.
Preheat oven to 375 degrees F.
Line 2 ungreased baking sheets
with parchment paper. Using ice
cream scoop, spoon dough balls
onto baking sheets, 5 inches
apart from each other.
Dust with confectioner's sugar.
Using bottom of glass, press
each dough ball down gently to
flatten.
Bake one baking sheet at a time
in preheated oven for 12 to 15
minutes, or until edges of
cookies are hard and slightly
brown.
Cool for one minute and transfer
cookies onto cooling rack.
Cool completely. Sprinkle with
confectioner's sugar once again.
Enjoy!
1 1/4 cup granulated sugar
1 cup unsalted butter (2 sticks),
at room temperature
1/2 teaspoon salt
1 tablespoon vanilla extract
1 large egg
1/4 cup light corn syrup
3 cups all-purpose white flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons cocoa powder
confectioner's sugar for dusting
DIRECTIONS:
Cut butter into several pieces
and place them into large bowl.
Add sugar.
Using electric mixer, beat at
medium speed until well-blended.
Add salt.
Add vanilla extract.
Add egg.
Beat to mix all ingredients.
Add corn syrup. Beat with
electric mixer until well-blended
and fluffy.
Place flour into another bowl.
Add baking powder.
Add baking soda.
Mix well with spoon.
Add butter and sugar mixture to
the bowl with flour.
Add cocoa powder.
Mix with spoon until all
ingredients are well-blended.
Preheat oven to 375 degrees F.
Line 2 ungreased baking sheets
with parchment paper. Using ice
cream scoop, spoon dough balls
onto baking sheets, 5 inches
apart from each other.
Dust with confectioner's sugar.
Using bottom of glass, press
each dough ball down gently to
flatten.
Bake one baking sheet at a time
in preheated oven for 12 to 15
minutes, or until edges of
cookies are hard and slightly
brown.
Cool for one minute and transfer
cookies onto cooling rack.
Cool completely. Sprinkle with
confectioner's sugar once again.
Enjoy!
© Copyright 2006-2009
cookstepbystep.com
cookstepbystep.com
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No one can resist these ultimate chocolate
cookies!
cookies!
Giant Chocolate Cookies
Adapted from
Martha Stewart's
Cookies: The Very
Best Treats to Bake
and to Share
Martha Stewart's
Cookies: The Very
Best Treats to Bake
and to Share