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- 1 2/3 cups all-purpose flout
- 2/3 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 4 tablespoons stick unsalted butter at room temp
- 4 tablespoons vegetable shortening
- 1 cup packed dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cup milk
- Preheat the oven to 375 and line baking sheets with parchment paper.
- Sift together the flour, cocoa powder, baking soda, and salt onto a sheet of waxed paper. In the bowl of a stand mixer fitted with the paddle attachment, beat together the butter, shortening, and browns sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 3 minutes. Add the egg and vanilla and beat for another 2 minutes.
- Add half of the flour mixture and half of the milk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixter and milk and beat until completely combined (be careful not to over mix)
- Use a spoon or a pipping bag and drop about 1 tablespoon of batter onto your baking sheets and repeat, spacing them at least 2 inches apart. Bake for about 10 min each but keep on aye on them since smaller ones will cook faster.
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