May 10, 2010
Salty chocolaty cinnamon cookies, I just can't quit you.
This cookies may be short on looks, but they are HIGH on flavor. It's a thousand times easier to shape the dough into a turd log and slice off rounds, than to roll and cut out fancy shapes as the original recipe suggests. There is no bigger recipe buzz kill than rolling out dough to be cut into shapes, leaving leftover odds and ends that must be re-rolled out and re-cut into shapes, leaving leftover odds and ends that must be re-re-rolled and on and on. This puts most biscuits and sugar cookies out of the question. Introducing the concept of slice and bake was clearly necessary to reform this recipe.
Cinnamon Brownie Cookies
Adapted from SmittenKitchen.com
Makes about 45 cookies
3 cups all-purpose flour
3/4 teaspoon salt
1/2 teaspoon baking powder
1 cup unsalted butter, softened
1 cup sugar
1/2 cup brown sugar
2 large eggs
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa
3/4 teaspoon cinammon
1. Whisk dry flour, salt and baking powder in bowl and set aside.
2. Mix butter, sugars, eggs, vanilla, cocoa and cinnamon in mixer. Gradually add flour mixture, and mix until smooth.
3. On a long piece of plastic wrap, shape dough into a log. Wrap up and chill for at least one hour.
4. Preheat oven to 350°. Take dough log out of fridge and slice into 1/8-1/4 inch rounds. Bake on a parchment or silpat-lined baking sheet for 10 minutes, until the edges are firm and the centers are slightly soft and puffed. Transfer to a wire rack to cool.
FYI: Dear husband calculated that each cookie has 13 grams of carbohydrates. This message brought to you by Wilford Brimley.