Giant chocolate sugar cookies

Do you remember my del.icio.us resolution? Martha and her cookie of the day series are not being much helpful here. Seriously – how can I cut down my del.icio.us posts if everyday I feel like adding a new cookie recipe to it?

Don’t these look and sound amazing? Not to mention the recipe seemed easy to put together and one can find the ingredients in any baker’s pantry. Oh, Martha. After these, how can I say no to your cookie recipes?

The cookies turned out really big and tasted great. One should be enough to kill any chocolate cravings – but if you feel like it, have 2, just in case. :)

Giant chocolate sugar cookies

1 ½ cups (210g) all-purpose flour
½ cup (45g) good-quality unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
½ teaspoon salt
½ cup (113g/1 stick) unsalted butter, softened
1 ½ cups (300g) sugar
½ cup (113g/1 stick) unsalted butter, melted and cooled
1 large egg
1 ½ teaspoons pure vanilla extract

Preheat oven to 190ºC/375ºF. Sift together flour, cocoa powder, baking powder, and salt in a medium bowl; set aside.
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 additional melted 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 (6.25cm) ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches (10cm) apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks. Cookies can be stored in an airtight container up to 2 days.

Makes 8 – I got 16 using a ¼ cup capacity ice cream scoop