Brownie Roll-Out Cookies
- 3 cups (375 grams) all-purpose flour, plus more for counter
- â…” cup (55 grams) unsweetened cocoa
- ¾ teaspoon table salt
- ½ teaspoon baking powder
- 16 tablespoons (225 grams or 2 sticks) unsalted butter, softened
- 1½ cups (300 grams) sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions:
They’re good rolled thin—especially if you, say, are into homemade ice-cream sandwiches—but I think that they are best at ¼ inch high.
- Preheat your oven to 350 degrees. Whisk the flour, cocoa, salt, and baking powder together in a bowl, and set aside. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in the dry ingredients. Wrap in plastic, and chill for at least 1 hour.
- Roll out the cookie dough on a 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 ⅛-inch-thick cookies, the latter for ¼-inch cookies), until the edges are firm and the centers are slightly soft and puffed.
- Transfer to a wire rack to cool.