- 36
Ingredients
- 1 C whole wheat flour
- 1/4 C + 2Tbs all purpose flour
- 1/4 C + 2Tbs cocoa powder
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/2 C butter, room temp
- 1/2 C brown sugar
- 1/4 C sugar
- 1 large egg
Preparation
Step 1
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.
In a medium bowl, whisk together flours, cocoa powder, salt and baking powder. Set aside.
In the bowl of an electric stand mixer, fit with a paddle attachment, beat together butter and sugars. Beat until well incorporated. Stop the mixer and scrape down the bowl. Add the egg. Beat on medium speed until mixture is glossy and fluffy, about 2 to 3 minutes.
Stop mixer and add the dry ingredients all at once. Mix on low speed until all of the flour is incorporated Stop mixer and finish incorporating ingredients with a spatula. Spoon batter out onto a sheet of waxed paper, and form loosely into a log. Roll and seal cookie dough and chill in the fridge for at least 2 hours.
Once chilled, divide dough in half and place one half on a lightly floured counter surface. Lightly flour a rolling pin and roll out dough to a 1/4-inch thickness. Use a heart shaped (or whatever) cookie cutter to cut out cookies and place dough on prepared baking sheet. Very lightly brush cookies with water and sprinkle with granulated or turbinado sugar.
Bake 10 to 12 minutes. Remove and rest on baking sheet for 10 minutes before moving to cooling wrack.
Cookies will last up to five days in an airtight container at room temp.