Comments on: brownie roll-out cookies

By: Jen S.

Jen S. — Wed, 17 Mar 2010 20:18:12 +0000

And…they are fantastic! This dough turned out perfectly and was very easy to work with. Since I was rolling it into logs and shaping it, I was particularly thankful. For those who asked, the recipe can be halved easily and with great success.
I think that you might get 18-24 cookies from a half batch…I got an even dozen of the special cookies I was making and used a golf-ball size of dough per cookie.

By: Jen S.

Jen S. — Wed, 17 Mar 2010 17:15:43 +0000

I am making these today with a twist: using this dough to follow Sprinkle Bake’s instructions for Celtic Knot Cookies. http://www.sprinklebakes.com/2010/03/celtic-knot-cookies.html I plan to dust them with powdered sugar. Will report back! Thanks!

By: Brooke

Brooke — Sun, 14 Mar 2010 04:27:14 +0000

These cookies… were soooooooo great. I am not a HUGE choclate fan, I usually enjoy chocoalte in something, rather then the main subject. These were grand. A friend of mine wanted to decorate cookies on valentines day, but she didn’t enjoy sugar cookies…. I wasn’t ready to settle for decorating choclate chip cookies and cupcakes aren’t exactly the same. I made a simple, but always great, frosting of a tbsn butter and milk melted (microwave) and mixed with powdered sugar to desired thickness. My roomie actually ended up smushing some ice cream inbetween some, but i prefered the frosted delights- but it may have had to do with how nice they looked frosted.
great recipie nice, fluffy and soft… yet somehow carry a nice crisp to them. swell.

By: Marci

Marci — Sun, 14 Mar 2010 03:15:39 +0000

It’s disgusting out today in NYC so I felt the need to bake a batch of warm cookies. Limited by my pantry and no desire to run out to the store in the hurricane, I turned to these cookies using unsalted butter (meant to make up for this by adding more salt but then I forgot to do that, whoops) and regular cocoa (for some reason, I have a very hard time finding Droste in midtown though it’s also my preference). Feeling lazy, I couldn’t bring myself to bother rolling out this dough so I patted it into a log and rolled it up in wax paper, stuck it in the freezer for 20 minutes, and then took it out and simply sliced treating them like a refrigerator cookie. Less fuss and nothing lost for sure as these are friggin’ delicious and my husband, who loves, LOVES, simple foods, is in love with these. I made forty (with 1/3 of the log still in the fridge for tomorrow) and we’ve eaten far too many of these already. We did not make them into ice cream sandwiches but I will in the summertime with vanilla ice cream and coffee ice cream. I also plan on trying these with a shmear of nutella for breakfast tomorrow. In the future, I may try swapping out some of the cocoa for finely ground coffee to make a chocolate coffee cookie. Around the holidays, I think these would be great with crushed up candy canes in them or rolled around the edges prior to cutting my log. And since I have a bag of hazelnuts, I may make these next with finely chopped hazelnuts – like a nutella cookie without the nutella. I absolutely love the texture of these and the flavor – just perfect – totally hit the spot on this dreadful day. Thanks Deb – you never fail to please! Also, I can’t stop making the cream scones and I always thought I hated scones… must stop baking now, too close to bathing suit season and still carrying some baby weight… sigh.

By: Heather

Heather — Thu, 25 Feb 2010 02:31:50 +0000

I am on my 5th time making these. So yummy. Tonight I used unbleached flour and had to at a little milk to wet the dough. I’m wondering what else I can add to the base of these cookies as opposed to the cocoa powder. I love the soft texture. Was thinking ground almond and almond extract? Maybe oats and some honey?

By: Meg

Meg — Sun, 21 Feb 2010 16:19:02 +0000

I’ll definitely have to try these babies out! i’ve always loved how sugar cookies look once decorated. The only problem is, not all sugar cookies taste good. BUT I HAVE A VERY GOOD FEELING THESE DO & WILL. :)

By: Tricia

Tricia — Sat, 20 Feb 2010 23:52:52 +0000

I just baked these…amazing! Thanks for sharing.

By: Justine

Justine — Tue, 16 Feb 2010 15:26:38 +0000

Wow. Heaven in a cookie! Finally, a brownie-cookie. Thanks! I almost died upon first bite!

By: kathyphantastic

kathyphantastic — Tue, 16 Feb 2010 01:46:02 +0000

I baked these for Valentine’s Day using heart shaped cookie cutters. The dough was a little dry so some of the cookies were a little flaky looking on top. I’ll try either using bigger eggs or adding a little milk next time. The heart ice cream sandwiches were a huge hit and made for awesome pictures. My boyfriend double-fisted the cookies. Thanks for the tasty recipe.

By: Sahara

Sahara — Mon, 15 Feb 2010 03:05:26 +0000

I used regular unsalted butter and Penzeys natural high-fat cocoa and they were very very good. I made an ice cream sandwich with one and it was also delicious. HOWEVER. For me, what really took this recipe to the next level is making the cookies into a peanut butter sandwich. I used creamy Jif and wouldn’t dare let the natural (grainier, healthier) stuff anywhere near it. But you should decide how many of these you want to eat in advance because you will be in no position to make that decision once you have started. Happy Valentine’s Day indeed!