Cocoa Cookies

These easy-to-make cookies have a brownie taste with plenty of crispy edges. Be sure to measure ingredients exactly for best results.

Makes 12-14 cookies.

Ingredients:

• 2/3 c all purpose flour
• 1/4 c Dutch process unsweetened cocoa powder
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp kosher salt (slightly less if using fine salt)
• 1/3 c brown sugar
• 3 Tbsp granulated sugar
• 1/4 c vegetable shortening
• 1 large egg
• 1 tsp vanilla (or water)
• 1/3 c walnuts, chopped (optional)

Directions:

1. Preheat oven to 350 degrees F and line baking sheet(s) with parchment paper.
2. In medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, brown sugar and granulated sugar until well-blended and no lumps remain.
3. Cut in shortening with pastry blender or fork until mixture resembles coarse meal.
4. Add large egg and vanilla. Beat with wooden spoon until uniform.
5. Use clean hands to fold and bring mixture together into a dough ball.
6. Add walnuts if desired. Work them into the dough ball until evenly distributed.
7. Break off about a 2 tablespoon piece of cookie dough. Roll between palms until the size of a golf ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inch apart. You should have 12 balls for plain cocoa cookies or 14 balls for walnut ones. Flatten the cookies slightly with the palm of your hand.
8. Bake 10 minutes. Remove from oven and leave cookies on baking sheet 20 minutes, or until firm and cooled. Transfer to cooling rack and allow to cool completely. Store uneaten cookies in a tightly sealed container. Best the second day!