Ingredients:
1 1/2 cups all-purpose flour, 1/2 cup Dutch-process cocoa powder, 1 teaspoon baking powder, 1/2 teaspoon salt, 1/2 cup butter at room temp, 1 1/2 cups sugar, 1/2 cup vegetable shortening melted and cooled, 1 large egg, 1 1/2 teaspoons pure vanilla extract.
Directions:
Preheat the oven to 375. Whisk together flour, cocoa powder, baking powder, and salt in a bowl. Put butter and sugar into the bowl of an electric mixer with the paddle attachment. Mix on medium-high speed until pale and fluffy. Mix in melted shortening. Add egg and vanilla; mix until creamy. Reduce speed to low. Gradually add flour mixture, and mix until just combined. Using a 2 1/2 inch ice cram scoop, drop dough onto baking sheets lined with parchment paper, spacing about 4 inches apart. Bake until edges are firm, 18 to 20 minutes. Let cool on sheets on wire racks.
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