Wednesday, November 20, 2013

Brownie Sugar Cookies



In my house, cookies are only made on special occasions. But then again, most days are special occasions aren't they?

Let me be honest though, I have been baking a lot of cookies these last few months. That's because we've been out visiting people a lot too. My favourite cookies are these triple chocolate cookies (click on the link to see the video) that I hardly ever tamper around with. I love how the cocoa powder offsets the beautiful melty chocolate and that while it tastes so darn rich, its got olive oil and whole wheat in it.



However, I've always been looking for a good chocolate roll out cookie. Something that when my friends bring their kids with them, I can entertain them with. But they have to meet my expectations as well. 1. they need to be easy to roll and cut. 2. they need to make as little mess as possible. And 3. they need to taste of chocolate.

I think I've finally found them.

These cookies met every single expectation. Which is why they are going in my hall of fame. I should have known right from the word go really that they would be a winner, especially since they were a Smitten Kitchen recipe. 

The only change I made to these cookies was using granulated sugar, so that you could crunch your way through the cookie. But these were good, very good.



Brownie Sugar Cookies
Makes 36 cookies

Ingredients
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 

Method
1. 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. 
2.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.
3.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.) 
4. 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.
5. Transfer to a wire rack to cool.


4 comments:

  1. I see no olive oil in the recipe, as mentioned in the description above. Or whole wheat.

    ReplyDelete
    Replies
    1. Because these are different. The whole wheat cookies have a separate link. Please click to see the video

      Delete
  2. Oooh yum yum! More cookies for the cookie monster I guess...while we mere mortals look on {greedily}!!

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