Thursday, May 13, 2010

Brownie Roll-Out Cookies

I've looked at the photo's of these cookies on Smitten Kitchen's website a few times and finally gave into the temptation. It's been years since I've baked cookies (apart from the ready made cookie dough sold in supermarkets!) so I wasn't quite sure how they would turn out...I shouldn't have been concerned.

3 cups plain flour
1/2 teaspoon salt
1/2 teaspoon baking powder
225g unsalted butter
1 & 1/2 cups caster sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cups of cocoa

Place sifted flour, salt and baking powder into a bowl and whisk to combine.
In a separate bowl (or your stand mixer bowl), combine butter, sugar, eggs, vanilla and cocoa at medium speed. Gradually add flour mixture and mix until smooth. Wrap in plastic and chill for at least 1 hour.
Preheat oven to 180 degrees and line cookie trays with baking paper.
Roll out dough on a floured surface to a thickness of 1cm or 2cm (whichever you desire) and cut into shapes using cookie cutters. Don't be concerned about flour on the cookies, brush any excess off and the remainder will bake off in the oven.
Bake for 8 to 11 minutes, the shorter time for 1 cm cookies and longer time for 2 cm cookies, the edges should become firm and centres slightly soft and puffed.

Result - So very yummy!!! They are crispy on the edges and soft and chewy on the inside, similar to a brownie. They are the type of cookie that makes you keep going back for more, needless to say I probably shouldn't make them regularly since I can't stop eating them! Another great tip - I made smaller cookies but also made a few large ones and surprised by husband with ice cream sandwiches. Yum! Nothing better than english toffee ice cream enclosed by two brownie cookies...

Source - Smitten Kitchen -

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