[From] http://howtoeatacupcake.net/2009/02/giant-chocolate-sugar-cookies.html
Giant Chocolate Sugar Cookies (from Martha Stewart’s Cookies) MAKES 8 (I didn’t make them giant; I got 22 cookies using a #30 disher) 1 1/2 cups all-purpose flour 1/2 cup unsweetened Dutch process cocoa powder 1 teaspoon baking powder 1/2 teaspoon salt 1/2 cup (1 stick) unsalted butter, room temperature 1 1/2 cups sugar (I used 1/2 cup white sugar plus 1 cup light brown sugar) 1/2 cup vegetable shortening (or 1/2 cup unsalted butter), melted and cooled 1 large egg 1 1/2 teaspoons pure vanilla extract 1. Preheat oven to 375F. Whisk together flour, cocoa powder, baking powder, and salt in a bowl. 2. 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 melted shortening (or butter). Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined. 3. Using a 2 1/2-inch ice cream scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart (These cookies will be HUGE! I made normal sized cookies with a #30 scoop). Bake until edges are firm, 18 to 20 minutes (about 11-12 minutes for regular sized cookies). Let cool on sheets on wire racks. Cookies can be stored in an airtight container at room temperature up to 2 days.