This is my favourite alternate cookie recipe , the amount of cookies you yield with a batch depends on how thick you roll your dough as well as the size & shape of your cutter.
I use a handheld electric mixer (Kitchenaid brand, I've tried others but I burn out the motors)
1 pound unsalted butter, room temperature
2 cups sugar
2 cups of light brown sugar
4 large eggs
1 tbs vanilla
1/2 tsp salt
I mix everything together all at once
Next I add the flour, cocoa powder & baking powder it is important to note that all butter & eggs are not exactly the same therefore the amount of moisture in your batter will vary. I suggest that you only add 5 cups of the flour once mixed you will be able to determine if you need to add the last cup or maybe just half (or none).
6 cups all-purpose flour, plus more for rolling the cookies
1 teaspoon baking powder ** For those who might not know, this is the ingredient that makes your desserts rise so the more you add the more your cookies will rise and/or warp.
I don't have a video for this recipe.
Once mixed I suggest you wrap it up and put it in the refrigerator for about an hour, longer than that it will be difficult to roll since the butter will harden. I roll my cookies to about 2/8", I place them on a cookie sheet in between sheets of parchment paper. I ALWAYS freeze them before I bake them this is what ensures they will not warp during the baking process.
I bake my cookies at 350 degrees in a convection oven, my oven has 5 levels for my baking racks I ONLY use the top 3 to bake my cookies. The bottom levels are too close to the heating element and will cause your cookies to burn or brown on the underside. The baking time can range from 10 to 15 minutes, it might be less or more in your oven. IMPORTANT TO NOTE THAT NOT ALL OVENS BAKE THE SAME, YOU SHOULD USE BAKING TIMES IN RECIPES AS A SUGGESTION NOT THE RULE.
When I bake my cookies I try to watch over them since the size & thickness vary and impact the baking time required for each batch. I usually determine if my cookies are ready by their colour, this dark batter makes this tricky.
* the heat from the edges of the baking sheet will cause the cookies closest to the metal to brown faster, you may want to keep an eye on this or purchase cookie sheets without this edge. ** If you sell your cookies this batter cost more to make so be sure to adjust your pricing *** DON'T USE LEMON IN YOUR ICING FOR THESE, IT TASTES AWFUL WITH CHOCOLATE