Chocolate Chip Cookies

Cooking Instructions

1) To set up: Position the oven racks to the upper and lower levels and preheat oven to 375F. Line cookie sheets with parchment paper; do not grease paper.

2) To prepare cookie batter: In a large mixing bowl, whisk together flour, cocoa, baking powder, salt and cinnamon. In another large bowl, use an electric mixer or a wooden spoon to cream butter and shortening until smooth. Add brown and white sugars and beat until well combined and light. Add vanilla, then eggs, beating well after each addition. Turn mixer to low and stir in dry flour mixture. Finally add chocolate pieces and stir well to distribute evenly.

3) To shape cookies: Using a cookie scoop or a spoon, place generous tablespoonfuls of the batter onto parchment-lined cookie sheets, in 3 rows of 3, 2 inches apart. Alternatively, use the cylinder method described in Time Management Tips, and slice log into 3/4-inch slices and bake as directed.

4) To bake and cool: Bake in the preheated oven for 10 to 12 minutes, switching the shelf position of the sheets after half the baking time. Remove from the oven when cookies are just turning golden around the edges but still seem "a little too soft" in the center. Place each cookie sheet on a wire rack for 3 to 4 minutes, then, using a thin metal spatula, transfer cookies to a wire rack to cool. These are best served slightly warm from the oven. Store in an airtight tin or tightly covered cookie jar.

5) To freeze the dough: If you've formed cylinders of dough (as described in the introduction to this recipe), double wrap each log in pliable plastic wrap and seal in labeled heavy-duty plastic bags. This dough will freeze perfectly for up to 2 months. Thaw overnight in the refrigerator before slicing and baking.