Chocolaty Magic To Your Holiday Baking With Brownie
It’s been a blur of flour, butter, and chocolate around here lately, and honestly, you’d think I’d be sick of it. But I’m not.
For the last month, I’ve been embracing holiday baking with arms wide open – and have the freezer full of cookies to prove it. There were the oatmeal chocolate chip cookies, yes. Then the crumbly brown butter cookies. Next, Earl Grey.
I made biscotti, four kinds of slice-and-bakes and, on a whim, triangle-shaped brown butter shortbread.
Author: Nikki Cervone
Prep Time: 10 minutes
Cook Time: 6-8 minutes
Total Time: -25876438.716667 minute
Yield: 25-30 cookies
These soft chocolate cookies taste like brownies, and are the perfect holiday update to your usual sugar cut-outs!
• 2 1/2 cups all purpose flour (plus extra for rolling)
• 2/3 cup unsweetened cocoa powder
• 1/2 teaspoon baking powder
• 2 sticks (1 cup) unsalted butter (softened to room temperature)
• 1 1/2 cups granulated Sugar
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
1. In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Set aside.
2. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy. Add the eggs one at a time, mixing until each one is fully incorporated. Add the vanilla. Gradually add the dry ingredients to the creamed mixture. Mix until a dough forms, but don’t overmix.
3. Transfer the dough to a lightly floured surface. Press gently into a flat disc shape. Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes.
4. When ready to roll and cut, preheat the oven to 350°F. Take out the chilled dough from the refrigerator.
Full Recipe: Click Here