Cindy "TheSweetNerd" Rodriguez 
At the moment, my kids are currently enamored by all things Harry Potter. To score some major brownie points with them (pun 100% intended), we magically created Chocolate Brownie Roll-Out Cookies or “Brookies.” (Sorry, but when I work with my kids, the cheesey factor skyrockets). Brookies are a warm brownie and a delicious cookie – all in one! They’re just about irresistible.
A big must in this recipe is using a high quality cocoa, making this recipe reminiscent of the brownies-of–your-childhood. For most roll-out doughs, I like to chill / roll and cut / then chill again. When you are ready, bake them direct from freezer to oven. Yep, freezer to oven.
Finish with sanding sugar and a simple icing recipe that will make these Brookies pop! If you’re wondering, I’m still working on the spell to make the messy part of clean-up – disappear!
Photos by: Maria Hedrick Photography
March 8, 2016 1Dries: Whisk flour, salt, and baking powder in a bowl. Set aside. 2Base: In a mixer, beat butter (aerate). Next, add sugar and aerate until light color. Next, add eggs, vanilla, and cocoa. 3Gradually, add flour mixture to base just until incorporated. Chill in refrigerator for at least one hour. Roll (lightly floured surface) and cut. 4Bake at 350F for 10 minutes or until edges are firm and centers are slight soft and puffed. 5Note: When you cut into a shape, chill in freezer to set. Then, transfer directly to a hot oven. This recipes came from Smittenkitchen.com.
Brownie Roll Out Cookie
Directions
Note: Once you cut your cookies into your desired shapes, wrap and place in freezer. Then, bake off the next day. Move from freezer to oven and the shapes will retain their integrity during the baking process. This is how you get those perfectly shaped cut-out cookies!
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