Servings: 4 doz
Source: Fine Cooking No. 23 Best of Fine Cooking
The texture of these simple-to-bake cookies is like a delicate yet fudgy brownie.
Ingredients
4½ oz. (1 cup) all-purpose flour
½ cup natural or Dutch-processed cocoa
½ tsp. baking soda
¼ tsp. baking powder
¼ tsp. table salt
3 oz. (6 Tbs.) unsalted butter, at room temperature
1 oz. (2 Tbs.) vegetable shortening
½ cup packed brown sugar, sifted free of lumps
½ cup granulated sugar
1 large egg
1 tsp. pure vanilla extract
About ¼ lb. (3/4 cup) chopped walnuts
Directions
Position racks in the upper and lower thirds of the oven and heat the oven to 350ºF. Line two baking sheets with parchment or foil. In a medium bowl, combine the flour, cocoa, baking soda, baking powder, and salt. Mix thoroughly with a wire whisk. Set aside.
In a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer), beat the butter and shortening on medium speed until creamy. Add both sugars, beating until well combined. Beat in the egg and vanilla. Turn the mixer to low speed and mix in the flour mixture just until incorporated. Mix in the nuts.
Drop heaping teaspoonfuls of batter about 1½ inches apart on the prepared baking sheets. Bake for 10 to 12 minutes. (After 5 minutes, switch the pans from top to bottom and rotate them from back to front for even baking.) The cookies will puff up and then settle down slightly when done. Let cool on the baking sheets on a rack for a few minutes. With a metal spatula, transfer the cookies to a rack to cool completely.