Brownie Roll-Out Cookies

I know my last post was a brownie recipe and it might seem a bit redundant to have another post this week with the word "brownie" in it, but I was so excited to share this recipe, I couldn't wait.  Plus, I thought they were great to share for Valentine's Day, because they are really easy to make and don't really require any special ingredients.

I wasn't planning on making these cookies.  There was a Valentine's cookie exchange at my work and I was going back and forth on deciding what to make for that when Elly posted this recipe for these cookies.  Honestly, they had me at the name-a brownie cookie?  Yes please!  After seeing that I already had everything to make them, I decided these would be the perfect cookie to share.

It was no surprise that these were a hit, I mean I work in an office of a little over 60 women-of course they would appreciate a chocolate cookie!  These cookies are crispier than most cookies I make-but still soft enough for a chewy cookie lover like me to enjoy them.  They definitely have a brownie flavor to them, which adds a nice unexpected flavor to them.

Brownie Roll-Out Cookies

3 cups all-purpose flour
1/2 teaspoon kosher salt
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted salted butter
1.5 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder

In a medium bowl, whisk the flour, salt, and baking powder and set aside.

In a large bowl, or the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, eggs, vanilla, and cocoa powder. Slowly add in the flour mixture, mixing until smooth. Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.

Preheat the oven to 350º and line 2-3 large baking sheets with parchment paper or silicone baking mats.

Roll the cookie dough out onto a lightly floured surface, about 1/4″ thick. Cut into desired shapes, brushing excess flour off the top, and place on prepared pans. Bake for about 8-11 minutes, until the edges are set and the centers are slightly soft and puffed.

Transfer to a wire rack to cool.  

Source: Elly Says Opa, originally from Smitten Kitchen