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"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Chocolate Cookie (LilaLoa) Recipe

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This recipe for Chocolate Cookie (LilaLoa) is from Cooking with the Davtyan Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup slightly softened unsalted butter (not quite room temperature) (227 grams)
1/4 cup vegetable shortening (43 grams)
1 1/2 cups granulated sugar (300 grams)
2 large eggs (100 grams)
1 teaspoon vanilla (5 grams)
1 teaspoon salt (6 grams)
3/4 teaspoon baking powder (3 grams)
2/3 cup unsweetened cocoa powder (80 grams) (Dutch processed cocoa is my favorite!)
3 or 3 1/2 cups all purpose flour (420 or 490 grams)
Directions:
Directions:
Preheat oven to 375° F or 190° C. Line baking sheets with silicone baking sheets or parchment paper.
Cream butter, shortening and sugar together.
Add eggs, vanilla, baking powder and salt and mix well.
Stir in the cocoa until well blended.
Add flour and mix until the flour is completely incorporated and the dough holds together in a ball. IF YOU ARE GOING TO MAKE COOKIES RIGHT AWAY, ADD 3 1/2 cups (490 grams) flour. If you are going to "chill" the dough overnight, or just wait for another day to make your cookies, STOP AT 3 cups (420 grams). It will be totally soft and look all wrong, and you will want to ignore me completely and add more flour, but I'm telling you -- DON'T DO IT. Practice self-restraint. You will be glad you did, and I will be proud of you.
Roll out on lightly floured surface. Bake at 375° F/190° C for 7-10 minutes. (I roll my cookies 1/4" thick and bake 3 inch cookies for 7 minutes.)

 

 

 

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