Wednesday, April 22, 2009

Chocolate Roll Out Cookies

Posted by Erin Wilburn / 10 comments » / cookies, dessert

When I knew I’d be making sugar cookies in the shape of dog bones for my friend’s birthday, I couldn’t leave it as easy as taking the dough out of the freezer cutting and decorating. I wanted to whip up something in a chocolate version to pair with them to give to the birthday girl too!

Smitten Kitchen called these Brownie Roll Out Cookies, and I had seen some rave reviews online about them. I decided to try out this recipe. While it WAS good and yummy, it wasn’t earth-shattering delicious, and I didn’t really taste the brownie comparison. They just tasted like a chocolate cookie! Let me warn you, be sure you roll out the dough evenly. If you bake these with varying thickness, the thin ones will get crispy. As long as you don’t overbake them, they are soft & yummy. I’m not convinced I’d make these again, though. I’d like to give Martha Stewart’s recipe a try first, because so far, Martha has not failed me yet in the cookie department!

Again, I chose to decorate these with a little bit of icing and nonpariels. I can’t help it, those little round, rainbow colored spheres are just too adorable. Whether it’s on cupcakes, marshmallows, or cookies, who could resist the cuteness?

Before we get any further, I must say, these AMAZING photos were taken by the birthday girl herself! She’s got quite the eye for photography, and I always enjoy looking at her latest photos. So thank you KRISTEN for being such a great photographer, and for sharing your photos with me!

Print

Chocolate Roll Out Cookies

from Smitten Kitchen

Ingredients:

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup 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; Erin's note: I overlooked this note when grocery shopping, and only used unsalted, but added about 1/4 teaspoon more salt to make up for it)
1 1/2 cups sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa (Erin's note: I used half regular Hershey's Cocoa, and half Hershey's Special Dark Cocoa, because I love that stuff)

Directions:

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.