SK labeled these as brownie roll-out cookies, but I just didn't want to 100% copy her. Either way, they are delicious. Important note! Don't make them too thin. I made this mistake with my first batch, and they burned a bit and were too crispy. I made the subsequent ones thicker and they have stayed nice and soft for three days. You can tell in her pictures that hers were relatively thick as well. I made a half batch (since I'm always cooking for one instead of many, *sad*), which at the right thickness would have made about 20 cookies I think. At any rate, these taste quite delicious. Make sure you factor in the hour or so of chilling into your time, but otherwise, they were quite simple to make.
As mentioned, I made a half recipe. Make sure you factor in the 1 hour of chilling time. Also, make sure they are thick enough to be soft and not crispy.
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup 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 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa [I used the HEB baker's cocoa]
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.
Too thin!
Better thickness. Especially the thicker ones. Aim for that.
As mentioned, I made a half recipe. Make sure you factor in the 1 hour of chilling time. Also, make sure they are thick enough to be soft and not crispy.
3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup 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 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa [I used the HEB baker's cocoa]
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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