brownie roll-out cookies

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Brownie Roll-Out Cookies*
Recipe from Deb’s mom

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.

* According to my mother’s recipe, they’re called chocolate sugar cookies but I do not feel that it does them justice.


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