Chocolate Shortbread Cookies

While these cookies were dubbed "brownie roll-out cookies," my batch seemed to be a bit less remarkable. They were still delicious! Nevertheless, I would think of them more as a standard - a chocolate roll-out cookie - than anything else. That said, Deb's suggestion of making ice cream sandwiches with these is a wonderful one :)

Brownie Roll-Out Cookies from Smitten Kitchen

Ingredients

3 cups all-purpose flour

1/2 tsp salt

1/2 tsp baking powder

1 cup lightly salted butter, softened (Deb's note: I don’t really see “lightly salted” much these days, so I used one stick salted, one stick unsalted)

1 1/2 cups sugar

2 large eggs

1 tsp vanilla extract

2/3 cup unsweetened cocoa 

Directions

1. Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. 

2. Mix butter, sugar, eggs, vanilla and cocoa in mixer.

3. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

4. Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. 

5. Bake on a parchment-lined baking sheet for 8 to 11 minutes (the former for 1/8-inch thick cookies, the latter for 1/4-inch cookies) until the edges are firm and the centers are slightly soft and puffed.

6. Transfer to a wire rack to cool.