In a medium bowl, whisk together the flour, cocoa powder, and baking powder. Tag on Instagram and hashtag it #EatFoodal Cooking by the Numbers… Step 1 – Whisk the Dry Ingredients Let the cookies cool for about 5 minutes of the baking sheet before carefully transferring to a cooling rack to cool completely. The edges will be slightly firm, and the center slightly soft and puffed. Bake for 6 to 8 minutes, depending on the thickness.Transfer the cookies to sheet pans lined with parchment paper or a silicone mat, being sure to leave about 1/2 inch between each cookie. ![]() Roll it from 1/8-inch thickness to 1/4-inch thickness. Remove the dough from the plastic wrap and place on the prepared surface. Dust a clean countertop or table with flour.Take out the chilled dough from the refrigerator. When ready to roll and cut, preheat the oven to 350☏.Cover the disc in plastic wrap, and chill in the refrigerator for about 30 minutes. Transfer the dough to a lightly floured surface.Mix until a dough forms, but don’t overmix. Gradually add the dry ingredients to the creamed mixture. Add the eggs one at a time, mixing until each one is fully incorporated. In a stand mixer fitted with a paddle attachment, beat the butter, sugar, and salt until light and fluffy.In a medium bowl, whisk together the flour, cocoa powder, and baking powder.Use them and decorate them however your holiday heart wishes! And these treats would work especially well, I think, with a double dose of cocoa when covered with a fudge frosting. They taste great either plain or decorated with royal icing. What I’m baking next is a dessert inspired by Smitten Kitchen’s original recipe – a new take on traditional cut-outs.Ĭombining the fudgy texture and deep taste of a brownie with a classic sugar cookie cut-out, these treats will bring so much chocolaty happiness to your winter baking. It’s just what you do during the holidays. There’s something wonderful, food-wise, about this time of year.Īs the holidays approach, even non-cooks, the ones who say they aren’t very interested in the kitchen, have been known to pull out a sheet pan and frost some sugary Christmas trees or snowman cookies. Right now, even as I type this, my sore throat aching and six blankets on top of me (thank you, winter), I’m dreaming of no-bake butter balls and peppermint marshmallows, and deciding I’ll have time to make those, too. I made biscotti, four kinds of slice-and-bakes and, on a whim, triangle-shaped brown butter shortbread. There were the oatmeal chocolate chip cookies, yes. ![]() But I’m not.įor the last month, I’ve been embracing holiday baking with arms wide open – and have the freezer full of cookies to prove it. It’s been a blur of flour, butter, and chocolate around here lately, and honestly, you’d think I’d be sick of it.
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