Are you tired of heart-shaped things yet?
I think this may actually be the last literal heart sweet treat I post on the blog this month, but I invested in cute cookie cutters and damnit I’m determined to use them! And I love this heart cutter because my hearts actually stay heart-shaped, instead of fat, roundish circles that sort of resemble butts.
No one wants a butt cookie.
I can’t believe I actually just wrote butt cookie. Oh look I did it again! I’m going to stop writing it now before Google leads strange people to my blog :O
Now these may look a little humble, but that’s the magic behind them. They look like simple chocolate cookies, but the flavor is in no way simple.
Close your eyes, bite into this cookie, and tell me what you taste.
Now, I realize you most likely do not have one of these cookies in front of you already, otherwise, hello, why would you be reading this post? But trust me. Make these cookies, close your eyes, and take your first bite.
IT TASTES JUST LIKE A DECADENT FUDGY BROWNIE!
This was the second recipe I attempted from Deb’s new Smitten Kitchen Cookbook, and I have to say I was much happier with these than my sad Lemon Bars last week. Crisp on the outside, yet chewy and fudgy in the center, these chocolate cookies are a match made in heaven for anyone craving chocolate.
AKA Yours truly.
I will warn you though; the dough seems a little weird when you’re rolling it out. It’s not crumbly, per se, but it’s not as smooth as most rolled-out cookie doughs appear. You may even see little ridges as you roll the dough; remain calm, throw down a little extra flour, and proceed.
In the oven, magical things happen; and these cookies puff up just slightly, and then you are left with deep, chocolatey, fudgy goodness to enjoy all week long. Or all day long. I am not responsible for how long/short these last in your house. You can take that up with Ms. Perelman 😉
If you’d like to share these with your sweetheart, they could easily be dressed up with a white chocolate drizzle, festive sprinkles, or even half-dipped in chocolate AND sprinkles! Deb also suggests that they would be good as two halves to a cookie sandwich, and I’d imagine a strawberry butter cream filling would be out-of-this-world-awesome. For me, they are perfectly sublime as is, and easily grabbable before I run out the door to work or class.
You may also notice my fascination/obsession with throwing sprinkles all over the background of my photos. I’m sorry – I just can’t help myself. Sprinkles are, in my humble opinion, the closest thing bakers have to fairy dust in real life. They make people smile, and you can sprinkle them over (almost) whatever you want and immediately achieve cuteness, sweetness, and an all-around more playful ambiance. I’d love to tell you there will be less sprinkles in the future…
No, wait. No I wouldn’t. I love sprinkles. There will TOTALLY be tons of sprinkles in the near and far future. 😀
I’ll be back tomorrow with a new little mini-series of posts that I hope you’ll enjoy! If you haven’t already, pretty please (with lots of sugar on top of course) subscribe to my RSS feed or via email to get all the latest updates here on On Sugar Mountain!
Cut-Out Brownie Cookies
Recipe Source: Smitten Kitchen Cookbook
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups AP flour, plus extra for rolling
- 2/3 cup cocoa powder
- 1/2 tsp baking powder
- 1/4 tsp salt
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Whisk flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
- Beat butter and sugar with a hand mixer until light and fluffy. Beat in eggs, one at a time, followed by vanilla, scraping down the bowl as needed.
- Add flour mixture to the butter mixture slowly, beating until just incorporated. Wrap dough in plastic wrap and chill for 1 hour.
- Remove from fridge and roll cookie dough out onto well floured surface, to about 1/4 inch thick.
- Cut into desired shapes and place on prepared cookie sheet, about 1 inch apart. Bake at 350 for 8-11 minutes, until the edges are firm but the centers are still a little soft.
- Let cool on sheet for 1-2 minutes before carefully removing to cool on a wire rack.
Makes approx 3 dozen cookies
All Photos And Writing Copyright © 2013 Jessica Gonzalez | On Sugar Mountain