You are here: Home » Recipes » Chocolate Brownie Roll-Out Cookies Chocolate Brownie Roll-Out Cookies Recipe by Deb Perelman Yield 5 1/2 dozens Prep Cook 8-11 minutes Imitating the crunchiness of brownie edges, these cookies will delight any brownie lover. Deb Perelman PrintEmail Ingredients 3 cups all-purpose flour2/3 cup unsweetened cocoa3/4 teaspoon salt1/2 teaspoon baking powder1 cup (2 sticks) unsalted butter, softened1 1/2 cups sugar2 eggs1 teaspoon vanilla extract Instructions Preheat oven to 350F. Line a baking sheet with parchment. Whisk flour, cocoa, salt and baking powder together in a bowl. Beat butter and sugar with electric mixer until fluffy. Add eggs, one at a time, scraping down bowl. Mix in vanilla. Gradually mix in dry ingredients. Scrape dough onto a piece of plastic wrap and wrap tightly. Refrigerate 1 hour. Roll dough to 1⁄4-inch thickness on a floured surface. Cut into desired shape using a 1 1⁄2-inch cutter, brushing extra flour off tops. (It disappears once baked, so don’t fret if they go into the oven looking white.) Bake 8 to 11 minutes, until edges are firm and centers are slightly soft and puffed. Transfer to a wire rack to cool. Makes 5 1⁄2 dozen. Excerpted with permission from The Smitten Kitchen Cookbook by Deb Perelman.