Brownie Roll-Out Cookies

By cmschnettler

Ingredients

• 3 3 3 cups all-purpose flour, plus more for counter
• 2/3 2/3 2/3 cup unsweetened cocoa
• 3/4 3/4 3/4 tsp. table salt
• 1/2 1/2 1/2 tsp. baking powder
• 16 16 16 Tbs. (2 sticks) unsalted butter, softened
• 1 1/2 1 1/2 1/2 cups sugar
• 2 2 2 large eggs
• 1 1 to 350 vanilla extractPreheat oven to 350 degrees.
• 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.)
• 65 1 1/2 1/4-inch-thick 1/2 inches wide from 1/4-inch-thick dough

Details

Adapted from usaweekend.com

Preparation

Step 1

Whisk the flour, cocoa, salt and baking powder 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 8-11 minutes (8 for 1/8-inch-thick cookies; 11 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.
Yield: 65 cookies, 1 1/2 inches wide from 1/4-inch-thick dough