When I saw this recipe, I immediately knew that I had to make them. They
were called “brownie chocolate cookies” and I expected them to be soft
and chewie. I suspect that I rolled them too thin because they weren’t
even remotely close to anything brownie-like, but they were really good.
Especially the next day when all the flavours melded together and they
became intensely chocolatey.
recipe from smittenkitchen
- All-purpose flour – 3 cups
- Sal – 1/2 teaspoon
- Baking powder – 1/2 teaspoon
- Butter, room temperature – 2 sticks (1 cup)
- Sugar – 1 1/2 cups
- Eggs, large – 2
- Vanilla extract – 1 teaspoon
- Unsweetened cocoa – 2/3 cup
– Preheat the oven to 350F (180C).
– In a bowl, whisk flour, salt and baking powder.
– Using a mixer, in another bowl, mix together butter, sugar, eggs, vanilla and cocoa powder.
– Gradually add flour mixture to the butter mixture and mix until smooth.
– Wrap in plastic and chill for at least one hour.
– Roll out cookie dough on floured surface.
– Cut into desired shapes, brushing extra flour off the top.
Bake on a baking sheet lined with parchment paper for 8 to 11 minutes
until edges are firm and centres are still slightly soft.
– Transfer to a wire rack to cool.