Whole Wheat Chocolate Brown Sugar Sugar Cookies
Alright people. Suit up. Gather your armor. Weve got another holiday to dive into.
Im talking about Valentines Day.
Now listen. I dont care where you stand on the Valentines Day issue. I dont care if youre single or married or smitten or bitter. Valentines Day exists theres no ignoring it. Flag day we can ignore. Arbor day we can half acknowledge. but Valentines Day, we just have to get in there and deal with.
Its like going to the dentist but more romantic (or something).
Maybe you can sorta tell how I feel about Valentines Day. Maybe you can sorta tell Im not that into it. Im not angry or bitter its just never been a day thats bowled me over. Wait is that an expression?
When I was 17, my first boyfriend made me something from his pottery class for Valentines Day that he then took back and gave to another girl. It sounds way more upsetting than it actually was. I remember totally not caring. Aaaannnndddthats that. Moving on.
Let me! tell yo u about these cookies. Theyre certainly not your typical rolled out sugar cookie.
These cookies are loaded with good quality cocoa powder and stone ground whole wheat flour. I like them quite a lot. Theyre slightly crisp around the edges and soft in the center. The cocoa adds you know lots of yumyum. The whole wheat flour adds a nuttiness and makes the cookies more of a mouthful than plain old all-purpose flour. I love the combination.
I topped these cookies with a generous sprinkling of granulated sugar and thought they were just divine.
I bought myself two awesome early Valentines Day presents.
The Jamie at Home cookbook. So beautiful! I mean swooooon! I cant wait to dive into this book.
And, of course, Rees new book. And she signed it. And all is well.
Boooya(kah)!
Whole Wheat Chocolate Brown Sugar Sugar Cookies
Makes: about three dozen cookies
1 cup whole wheat flour
1/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
Place a rack in the upper third of the oven and preheat oven to 350 degrees F. Line t! wo bakin g 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 for 10 to 12 minutes. Remove from the oven, allow to rest on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Roll and cut cookies, re-rolling the dough once or twice, until all cookies are cut and baked.
Cookies will last, in an airtight container at room temperature, for up to five days.
Comments