Receta brownie roll-out cookies
eight years ago this valentine's day alex and i made it official - we were together. we had know each other for almost a year and had been dating for a couple months - but that valentine's day sealed the deal.
he made me the most wonderful dessert ever. he (and his mom) made the best chocolate fondues you will ever have. if you knew alex, you would know that just one kind of chocolate fondue wouldn't suffice - he had to make three. they made dark chocolate with kahlua, milk chocolate with baileys and white chocolate with frangelico. he had gotten every fruit imaginable and perfectly arranged the fruit on a red heart shaped plate. it was the most romantic valentine's present i ever received.
every year since - we do chocolate fondue on valentine's day. but i wanted to make him a pre-valentine's treat. i saw this recipe over at smitten kitchen a long time ago. i decided it would be perfect to make for alex - and i could practice piping icing with my new tips. the piping didn't go so well but the cookies turned out great!
these cookies are amazing! the are moist and chewy just like a brownie - but still has the essence of a sugar cookie. i decided to add some instant espresso powder to the dough and it was wonderful - it enhanced the chocolate flavor while not overwhelming. i would definitely recommend this addition. i would make these cookies over and over again. alex is still talking about them.
i hope you all have a wonderful valentine's day <3
brownie roll-out cookies
adapted from
smitten kitchen
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 1/2 teaspoon vanilla extract
- 2/3 cup unsweetened cocoa powder
- 1 rounded tsp instant espresso powder
Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Cream butter and sugar together for 1 minute. Gradually mix in eggs, vanilla, espresso powder and cocoa in mixer. Slowly 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)
Bake on a parchment-lined baking sheet for 8 to 11 minutes (I baked mine 8 minutes) until the edges are firm and the centers are slightly soft and puffed.
Transfer to a wire rack to cool.
Icing
2 cups confectioners sugar
2 tablespoons butter, softened
1/2 tsp vanilla extract
1/4 tsp salt
3 to 4 tbs whole milk
food coloring of your choice
mix all ingredients together until desired consistency.
add a couple drops of food coloring - until you get the desired color of frosting.
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