1.5 teaspoons double-acting baking powder (seems like a lot, but it worked)
0.5 cup firmly brown sugar light packed
0.8 teaspoon chocolate extract
3 tablespoons hershey's cocoa powder dark (Dutch)
1.3 cup chocolate chips dark ()
1 large eggs
4.5 oz flour all-purpose
0.5 cup granulated sugar
0.3 teaspoon salt
4 tablespoons butter unsalted softened
0.8 teaspoon vanilla
4 tablespoons vegetable shortening
Equipment
baking sheet
oven
mixing bowl
wire rack
hand mixer
Directions
Preheat the oven to 350 degrees F. Have ready two ungreased baking sheets.
Mix the flour, baking powder, salt and cocoa powder together in a bowl and set aside.In a large mixing bowl, combine the butter, shortening, brown sugar and granulated sugar. Using a electric mixer, beat the mixture until it’s smooth.
Add the egg, vanilla and chocolate extract and continue to beat on medium speed until well blended.
Add the flour mixture. Stir until the flour is almost mixed in.
Pour in the chips and stir until completely blended.Using a packed tablespoon, drop the batter into mounts on the baking sheets spacing mounds about 2 inches apart.
Bake one sheet at a time one center rack for 12-14 minutes or until cookies appear set.
Remove from oven and cool on baking sheet for about 2 minutes.
Transfer to a wire rack to finish cooling.Makes about 27 cookies
