Brownie Cookies2
Submitted by mercury
Brownie cookies are roll-and-cut chocolate cookies with melted semi-sweet and unsweetened chocolate, walnuts, and a tender, fudgy bite. Doubles as a press-in crust for ice-cream pies.
YIELD
36 servingsPREP
20 minCOOK
20 minREADY
40 minRoll-and-Cut Brownie Cookies with a Fudgy Bite
These aren’t your standard drop cookies. The dough is firm enough to roll out and cut with cookie cutters, so you can shape them into rounds, hearts, or anything else and end up with neat, identical cookies that bake evenly.
The flavor leans deep and intense thanks to a double dose of chocolate, both semi-sweet and unsweetened. The semi-sweet brings sweetness and gloss, while the unsweetened delivers that bittersweet brownie edge that keeps the cookies from tasting one-note. Walnuts folded in by hand at the end add a toasty contrast.
The 30-minute chill is what makes the dough behave. Cold dough rolls out without sticking, holds its cut shape, and bakes up with crisp edges instead of spreading into pancakes. Don’t skip it.
Pro Tips
- Roll the dough between two sheets of parchment paper. No flour to toughen the cookies, and no sticking to the rolling pin.
- Pull the cookies at 6 to 7 minutes if you want a fudgier bite. Brownie cookies are easy to overbake because the chocolate masks visual cues.
- Let cookies set on the pan for 2 minutes before transferring to a rack. They firm up as they cool.
- Save scraps and re-roll twice. After that, the dough toughens from too much handling.
Variations
Ingredients
Directions
Melt the chocolate over hot water.
Sift the flour, baking soda, and baking powder together. Set aside.
In the bowl of a mixer, cream the butter. Add the sugar slowly and continue to beat. Add the vanilla, then the eggs 1 at a time. Add the chocolate and stir to blend.
Stir in the dry ingredients and the milk by hand. When just blended, mix in the walnuts. Cover and refrigerate dough for 30 minutes before rolling.
Preheat oven to 375 degres. Lightly grease a cookie sheet.
To form the cookies, scoop out a portion of dough and roll out on a When dough is ¼ inch thick, cut it into rounds or other desired shapes. Re-roll scraps and cut again.
Place on cookie sheet (leave room for expansion) and bake for 6 to 8 minutes.
Watch for any hot spots in the oven and don’t let these cookies overbrown.
VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookies and chill the dough briefly.
Lightly grease the back side of a large b! aking sheet.
Roll the dough out onto the baking sheet as thinly as possible so that the baked product will crumble easily.
Bake crust at 375℉ (190℃) for 5 to 7 minutes.
Let crust harden, then slide the cookie from the sheet and cool completely.
Roll over the cookie with a rolling pin until it is crushed to a fine crumb.
(There should be about 2¼ cups of crumbs.) Melt 1 stick plus 1 tablespoon of unsalted butter.
Mix it into the crumbs and pack the mixture over the bottom and up the sides of a 10-inch springform pan.
Freeze for 30 minutes before filling in order to set the crust.
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