Brownie and choc-chip roll out cookies

 

 

What’s that age that children start being able to recognizing and see the difference between animals? Whatever it is – I bet it’s before you’ve reached 24. ‘Cause you see, this was supposed to be a post about two different kinds of kitty-shaped cookies. That’s what it was supposed to be. Up until the moment I sent my friend Jess a text with a picture of my two brand new cookie cutters and I get a reply saying. “Oh! A kitty and an owl!” I was just holding the cookie cutter in question, ready to start punching out my first cookie, when – huh, she’s right. That’s an owl. In my defense, Jess agrees that the owl does have a very cat-like head.

But I digress. This isn’t a post about my inability to tell the difference between an owl and a cat (a bird and a freaking feline, for crying out loud) this is a post celebrating the awesomeness that is Amy! Amy is a friend I met online at the beginning of last year, through a mutual friend. We soon bonded over a mutual interest in hockey (go, Blackhawks!) and then later through a whole series of unfortunate (unpleasantly soul-sucking) fandoms. The cookie cutters were part of a Christmas (slash birthday) present Amy sent all the way from the USA. (So, further in my defence, maybe the excitement of package! Christmas! Birthday! Presents! Amy! is also part of the reason why I immediately decided cookie cutter #2 was a cat just like #1)

Brownie Roll Out Cookies (adapted from Lovin’ From The Oven)

– 220 grams of butter
– 1 + 1/2 cups of (vanilla infused) sugar
– 2 eggs
– 2/3 cup of cocoa powder (unsweetened)
– 3 cups of flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking powder

Cream the butter with a hand mixer, add sugar and cream further until light and fluffy. Add eggs one by one and mix well. Add cocoa powder, mix in gently. In a separate bowl mix together the dry ingredients (flour, salt, baking powder) before sifting them into the butter mixture. Gently fold in the flour-mixture with a spatula and mix in until combined. Wrap the dough in clingfilm and chill for at least an hour – you can also keep the dough in the freezer if you want to use it later; that’s what I did. Once you’re ready to use it: roll out on a well-floured surface, or between two sheets of baking paper. Cut out cookies and transfer to a baking tray lined with baking paper. Bake for about 8 minutes in a preheated oven of 175°C (155°C fan).

Chocolate-Chip Roll Out Cookies (adapted from Sweet Sugarbelle)

– 220 grams of butter
– 1/3 cup of sugar
– 1/2 cup of light-brown sugar
– 1 egg yolk
– 2 (+ 1/2) cup of flour
– 1/2 teaspoon salt
-1 + 1/2 cup of chocolate chips (mini ones or chopped)

Same as the previous recipe: cream butter, add sugar and cream. Add the egg yolk, mix well. Sift together the dry ingredients and mix those into the butter mixture with a spatula, making sure not to overwork the dough. Add your chocolate-chips and chill the dough in clingfilm in the fridge or freezer. Roll out once you’re ready to make your cookies, cut out your cookies with your cutter of choice. Bake (on a baking tray lined with baking paper) in a preheated oven at 175°C (155°C for a fan oven) for at least 8 minutes. Enjoy!

Note: while the brownie cookies held their shape perfectly the choc-chip ones were a bit of a disaster. I had to re-cut them when the cookies came out of the oven and they were still hot/soft enough.

 

As you can see my icing needs work.

That’s why I ended up giving these guys white paws and ears instead of faces.

Tags: baking, brownie, brownie cookies, chocolate chip cookies, cookie cutter, cookie cutters, cookies, cut out cookies, recipe, roll out cookies