We kicked off our weekend right, heading to the local Mexican joint to enjoy a couple of margs with a healthy dose of chips and salsa on the side.
This, in my humble opinion, is how every week should end.
Brownie Roll-Out Cookies
While Friday was all about celebration, Saturday was for errands and some serious cooking.
I was browsing back through The Smitten Kitchn cookbook and found these cookies. They sounded lovely, like a perfect weekend treat.
3 cups all-purpose flour, plus more for counter
2/3 cup unsweetened cocoa
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 1/2 cups sugar
16 tablespoons unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
Whisk the flour, cocoa, salt and baking powder together in a bowl and set aside. Beat butter and sugar together with an electric mixer until fluffy. Add eggs, one at a time, scraping down the bowl. Mix in vanilla.
Gradually mix in the dry ingredients.
Wrap in plastic, and chill for at least one hour.
Preheat oven to 350 degrees. Roll out the cookie dough on a floured counter to 1/8-inch to 1/4-inch thickness. Cut into desired shapes, brushing extra deposits of flour off the top (don't worry, it will disappear once baked if you don't get it all).
As you go, gather extra dough together back into a ball and roll it out again on the floured surface. If it gets too sticky, refrigerate for 10 minutes or so. Keep cutting cookies until you finally run out.
Bake on a parchment lined baking sheet for 8-11 minutes until the edges are firm and the centers are slightly soft and puffed up.
Let cookies cool on a wire rack before packing or serving.
If you are looking for brownies in cookie form, this is the recipe for you.
Soft, pillowy, chewy middles are surrounded by slightly crisped cookie edges. These are terrific cookies and they couldn't be easier.
I have big plans for crumbling these guys over some vanilla ice cream, or using them as the base for an ice cream sandwich.