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Ingredients
- 1 cup flour
- 6 tbsp unsweetened Dutch Process Cocoa
- 1/2 tsp baking powder
- 1/4 tsp salt
- 5 tbsp unsalted butter, softened
- 5 tbsp solid vegetable shortening
- 1 cup sugar plus 1 tbsp (for sprinkling)
- 1 large egg, at room temperature
- 1 tsp vanilla
- 1/2 cup miniature semi-sweet chocolate chips
Directions
- In a small bowl, combine the flour, cocoa, baking powder, and salt.
- Set aside
- In a large bowl, cream the butter, shortening, and sugar until smooth, about 3 minutes.
- Add the egg and vanilla
- Beat well
- Add the dry ingredients
- Mix well
- Stir in the chocolate chips
- Drop by rounded teaspoonfuls onto ungreased cookie sheets
- Leave several inches between for expansion
- Sprinkle lightly with the sugar
- Place the cookie sheets in the refrigerator
- Chill for 20 minutes
- Preheat the oven to 350 F
- Bake for 10-12 minutes
- Cool the cookies on the sheets for 5 minutes
- Remove to wire racks to cool completely
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 218g | |
| Recipe makes 2 servings | |
| Calories 991 | |
| Calories from Fat 708 | 71% |
| Total Fat 81.2g | 102% |
| Saturated Fat 37.26g | 149% |
| Trans Fat 10.69g | |
| Cholesterol 182mg | 61% |
| Sodium 743mg | 31% |
| Potassium 423mg | 12% |
| Total Carbs 59.83g | 16% |
| Dietary Fiber 7.2g | 24% |
| Sugars 1.45g | 1% |
| Protein 16.93g | 27% |
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