I got this cookie dough out because our friend Colin is coming over tonight. Katie is away in the middle of NSW at the moment, so she unfortunately won't be joining us for dinner. Despite this, we have reason to celebrate - Colin and Katie are officially Australian residents! Which is great news for a few reasons. It has been a very stressful process for them, so it is great that it is finally over. It means we will have them here for a while longer!
These cookies are lovely even when eaten uniced. However, of course I needed to decorate them a little. I added a little chocolate ganache and placed a marshmallow fondant leaf on each.
Cookie recipe from Smitten Kitchen
Chocolate brownie roll-out cookies
3 cups plain flour
pinch of salt
1/2 teaspoon baking powder
1/2 cup unsalted butter
1/2 cup salted butter, softened
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla bean paste
2/3 cup unsweetened cocoa
Chocolate ganache recipe here.
1 1/2 cups white sugar
2 large eggs
1 teaspoon vanilla bean paste
2/3 cup unsweetened cocoa
Chocolate ganache recipe here.
Mix flour, salt and baking powder in bowl and set aside. Pop the softened butter, sugar, eggs, vanilla and cocoa in the bowl of a stand mixer. Mix to combine. Gradually add in the flour, and mix until just combined. The dough should be nice and smooth.
The dough is really easy to work with. Spread out some baking paper and sprinkle a little cocoa on it before adding the dough and shaping it into a disc. Place another piece of baking paper on top, then roll out the dough. I rolled it out to a thickness of about 7mm.
The dough is really easy to work with. Spread out some baking paper and sprinkle a little cocoa on it before adding the dough and shaping it into a disc. Place another piece of baking paper on top, then roll out the dough. I rolled it out to a thickness of about 7mm.
Preheat oven to 176 degrees C (350 F). Line baking trays with baking paper.
Cut out the cookies and transfer to the baking tray. They don't spread during baking so they can be placed relatively close together. This is a good thing, as it means more cookies! I used a small rectangular cookie cutter approx 1 cm by 2 cm but you can obviously use any shape or size you want! You can re-roll the scraps and continue cutting out shapes. Once done, place in the fridge for 30 minutes or the freezer for 15.
Pop in the oven. I baked the cookies for approx 7 minutes. Remember though that different sizes and shapes will mean different baking times. You want the edges of the cookies to be firm and the cookie to look a little puffed. Once done, remove from the oven and set aside to cool before icing them with ganache.
Then I added the leaf.
Notes
As mentioned, these are suitable to freeze. Easiest way to do it is to roll and cut out your shapes, lay flat on a baking tray (or something similar) and flash freeze then transfer to containers before popping back in the freezer.
Either eat them plain, or dress them up as you wish! I have frosted them with caramel and these were pretty popular! :-) See caramel frosting and drizzle recipes here!
As mentioned, these are suitable to freeze. Easiest way to do it is to roll and cut out your shapes, lay flat on a baking tray (or something similar) and flash freeze then transfer to containers before popping back in the freezer.
Either eat them plain, or dress them up as you wish! I have frosted them with caramel and these were pretty popular! :-) See caramel frosting and drizzle recipes here!
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