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Chocolate Brownie Cookies

16 Feb
Chocolate Brownie Cookies

Chocolate Brownie Cookies

Food is so much a part of life that it seems to be my number one focus in the world. Food dominates my thoughts most days. While it is important in my world it is not the most important thing in the world to me. My family is, especially my children. That’s why I got up earlier than normal on Valentine’s Day to make some awesome Chocolate Brownie Cookies. I let them take some for friends or just eat them. I also shared some with a few friends and my mom. She was a fan.

When I found this recipe I was looking for something that would be more than just a traditional cut out sugar cookie. I also wanted something that was a little more exciting than just a brownie and cake balls and cupcakes are my go-to. This recipe for Chocolate Brownie Cookies fit my criteria.

A bonus was that this cookie dough didn’t have to chill for hours and were so easy to whip up and roll out. They were also easy to decorate. For my purposes that morning I halved the recipe which allowed me to make enough for my girls, without having too many left at home. I suppose I could have made the whole batch and shared more with friends and family. However knowing that cutting it in half worked out beautifully makes this Chocolate Brownie Cookies recipe even more of a winner in my book.

 

Roll out Chocolate Brownie Cookies

 

Chocolate Brownie Cookies

  • 3 cups all-purpose flour (plus more for the counter)
  • 2/3 cups unsweetened cocoa powder
  • ¾ teaspoon sea salt
  • ½ teaspoon baking powder
  • 2 sticks unsalted butter (softened)
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup chocolate chips (white chocolate chips, or candy melting coating)
  • Sprinkles for decorating
  1. Whisk flour cocoa powder, salt, and baking pwder together in a medium sized bowl; set aside.
  2. Beat butter and sugar in the bowl of a stand mixer using the flat beater until fluffy.  Add eggs, one at a time, scraping down side of bowl with additions. Gradually mix in dry ingredients, scraping down sides of bowl, until combined. Form dough into ball and wrap in plastic wrap, flattening slightly into a disc. Chill for at least 1 hour.
  3. Roll out the cookie dough on a floured surface to about ¼ inch thickness. Lightly flour the rolling pin and cookie cutter. Cut dough into desired shape. Bake on a parchment lined baking sheet for 7-8 minutes, until edges are firm and centers are soft. Transfer to cooling rack.
  4. Put chocolate or candy coating into a glass bowl. Microwave on medium power for 60 seconds; stir. Return bowl to microwave at 30 second intervals on medium power, stirring after each, until melted. Transfer melted chocolate or coating into a small piping bag (or plastic zip top bag with one corner cut at an angle). Drizzle melted chocolate or coating across the tops of the cookies. If desired, dust tops with sprinkles or sugar glitter. Let topping set for 10 minutes to harden.

 
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Posted by on February 16, 2018 in Recipe

 

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