The French Kitchen was very busy this Labor Day weekend. The night before the Tech game in Charlotte (which I refuse to talk about :-P) I decided to make these brownie-cookies, which I have cleverly named “Brookies”. They were fun to make and I had some fun cutting out football shapes. WF and I met my dad in Charlotte to watch the game and I took a bag of the cookies to him.
I have to be honest, these aren’t my most favorite cookies. They aren’t bad, they just aren’t exactly a flavor of cookie I love. The cookies are pretty chocolatey which normally would be good, but these are just a little too chocolatey for me. Not rich, but just… not my taste. The texture is good and almost exactly like a brownie. That might have been part of what was off-putting for WF and me. You just don’t expect a cookie to be this consistency/texture.
Stuff you need:
- 3 c all-purpose flour
- 1/2 tsp salt
- 1/2 tsp baking powder
- 1 stick salted butter (softened)
- 1 stick unsalted butter (softened)
- 1 1/2 c sugar
- 2 lg eggs
- 1 tsp vanilla extract
- 2/3 c unsweetened cocoa
What to do with that stuff:
- Whisk dry flour, salt and baking powder in bowl.
- In separate bowl, mix butter, sugar, eggs, vanilla, and cocoa in mixer (or with hand mixer).
- Gradually add flour mixture and mix until smooth.
- Cover with plastic and chill for at least one hour (my cookie dough chilled for about 3 because I was also cooking dinner. I had to work it a little harder once I brought it out to cut).
- After chilled, preheat over to 350.
- Roll out cookie dough on floured surface. (I used a glass in place of a rolling pin)
- Bake on parchment lined cookie sheet for 7 to 8 minutes or until the edges are firm and the centers are slightly soft and puffed.
- Cool on wire rack.
Other stuff you might want to know:
- Try making an ice cream sandwich and let me know how it turns out!
Adapted from: Smitten Kitchen