It Was Only a Brownie Moon

I bought the most adorable moon cookie cutter and I could not wait to try a chocolate roll-out cookie dough. I really felt I needed to eat a chocolate moon. Not sure where such desires stem from, but while I was looking for a recipe I came across Smitten Kitchen's brownie roll-out cookie recipe and that was the end of it. These were getting made. Pronto.
They are beyond delicious. Cute little brownie cookies that taste fantastic. I even used our star cookie cutter from our Christmas supply. 
The ultimate nerd in me needs to get a sun cookie cutter. You know, so I can have cookies worthy enough for Khal Drogo and Khaleesi! Game of Thrones style.

Brownie Roll-Out Cookies from Smitten Kitchen

3 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup lightly salted butter, softened (Deb 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 teaspoon vanilla extract
2/3 cup unsweetened cocoa

1. Preheat oven at 350 degrees. Whisk dry flour, salt and baking powder in bowl and set aside. Mix butter, sugar, eggs, vanilla and cocoa in mixer. Gradually add flour mixture, and mix until smooth. Wrap in plastic and chill for at least one hour.

2. Roll out cookie dough on floured counter. Cut into desired shapes, brushing extra deposits of flour off the top. (It does disappear once baked, though, so don’t overly fret if they go into the oven looking white.) 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.

3. Transfer to a wire rack to cool.Then gobble up your moon and stars.

Shared with: Sumo's Sweet Stuff, Sugar Bee, Blackberry Vine, Me and My Boys, Carolyn's Homework, Under the Table and Dreaming, White Lights on Wednesday, Petite Passions, Homestead Simple, Five Day...5 Ways