Brownie Rollout Cookies2

Brownie Roll-Out Cookies

I love baking cookies during the holidays.  Now that I’m a mom, I love it even more because I get to bake with my children! Sure, it’s messy – but it’s so much fun!  We have our traditional favorites (most which you can find on this blog) but we always like to try new ones too.  This year my list of new cookie recipes to try is really long.  It’s so hard to narrow the choices down to just a few.  But maybe I’ll save the chocolate espresso cookies for another day so my kids aren’t bouncing off the walls! 🙂

This recipe is for those of you who are yearning for a good chocolate cookie this time of year.  Are you one of those people? During the holidays there are plenty of sugar cookies and gingerbread cookies everywhere.  Don’t get me wrong, I’m a fan of all cookies, but sometimes I just want chocolate!  This is an easy, straightforward recipe from The Smitten Kitchen.  I love Deb Perelman!  There really is no way you can mess this one up.  I rolled my dough to 1/4 inch thickness just like she suggests and they were absolutely perfect.  They are more like a brownie in cookie form, firm around the edges but soft in the middle, and very chocolatey.  Once you try this recipe, I am sure you’ll want to make them year round!

Brownie Roll-Out Cookies
Yields 65
Soft chocolate sugar cookies perfect for the holidays!
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Ingredients
  1. 3 cups all-purpose flour
  2. 2/3 cup unsweetened cocoa
  3. 3/4 teaspoon table salt
  4. 1/2 teaspoon baking powder
  5. 16 tablespoons unsalted butter, softened
  6. 1 1/2 cups sugar
  7. 2 large eggs
  8. 1 teaspoon vanilla extract
Instructions
  1. Preheat oven to 350 degrees.
  2. Whisk the flour, cocoa, salt and baking powder together in a bowl and set aside.
  3. Beat butter and sugar with electric mixer until fluffy.
  4. Add eggs, one at a time, scraping down bowl.
  5. Mix in vanilla.
  6. Gradually mix in dry ingredients.
  7. Wrap in plastic and chill for at least 1 hour.
  8. Roll out the cookie dough on a floured counter and cut into desired shapes.
  9. Bake on a parchment-lined baking sheet for 8 to 11 minutes, until the edges are frim and the centers are slightly soft and puffed.
  10. Transfer to a wire rack to cool.
Adapted from The Smitten Kitchen
Adapted from The Smitten Kitchen
Cafe Carol http://www.cafecarol.com/
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Categories: Food

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