Brownie roll outs

How did it even happen? I spend my morning selecting a new cookie recipe to try after my son requested them at breakfast. Brownie Roll Outs–they sound perfect. I go to the fridge and pull out the butter and then the pantry to collect the other ingredients but…what? How do I not have any cocoa? WHAT??

Its a good thing I live basically 2 minutes from the grocery store. I ran in, grabbed the cocoa, and got back home to assemble this super thick chocolate dough. I let it chill in the fridge for an hour while I cleaned up and pondered cookie cutter shapes. As it turns out, I had the exact same cookie cutter set that Smitten Kitchen used in the original recipe so–why not?

Once chilled, I cut the dough into a few sections so most of it could remain chilled in the fridge. It rolled out beautifully and, at 1/4 inch thick, held the cut out shapes well as I transferred them to the parchment paper. I used a slightly smaller cutter so I set my timer for 6 minutes and rotated the pans halfway through.

It took several batches of rolling and cutting (and letting the cookie sheets cool thoroughly in between).

These are quite delicious but, honestly, I think they could be just a little better with a splash of peppermint extract. But maybe its just because I love peppermint and chocolate together. The kids gobbled them up (no surprise) and my son proclaimed they were “his favorite”. That will probably only last until I make the next batch of cookies but its an endorsement all the same. I liked that these were nice and soft with a good chocolate flavor. They held their shape well through baking so if you have a fancy cookie cutter you are looking to use, this would be a great candidate!

Smitten Kitchen’s Brownie Roll Out Cookies

3 cups (375 grams) all-purpose flour
1/2 teaspoon (3 grams) salt
1/2 teaspoon baking powder
1 cup (225 grams) lightly salted butter, softened (Deb note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)
1 1/2 (300 grams) cups sugar
2 large eggs
1 teaspoon (5 ml) vanilla extract
2/3 cup unsweetened cocoa (approximately 60 grams — weights can vary a bit depending on brand. I use the “good” stuff–Droste, Galler or Valrhona –but I can assure you that my mother only used Hershey’s growing up, so your choice)

Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.


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