Not just any chocolate sugar cookies. Whole Wheat Chocolate Brown Sugar Sugar Cookies, oh my!
I came across this recipe over at Joy the Baker, and knew I had to make it. And what can I say? I was right. They were so good! The whole wheat flour gave them a sort of nuttiness which I can’t really explain, but it was there and it was delicious!
For the original recipe, click here.
- 1 cup whole wheat flour
- ¼ cup plus 2 Tbsp all-purpose flour
- ¼ cup plus 2 Tbsp cocoa powder
- ¼ tsp salt
- ½ tsp baking powder
- ½ cup (1 stick) unsalted butter, at room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- In a medium bowl, whisk together flours, cocoa powder, salt and baking powder. Set aside.
- In a separate, large bowl, beat together butter and sugars until well incorporated. Scrape down the bowl. Add the egg, beating on medium speed until mixture is glossy and fluffy, about 2 to 3 minutes.
- 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.
- Place a rack in the upper third of the oven and preheat to 350 degrees F. Line two baking sheets with parchment paper and set aside.
- 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 ¼-inch thickness. Use a heart shaped (or whatever) cookie cutter to cut out cookies. Place them on prepared baking sheets, and very lightly brush them with water and sprinkle with granulated or turbinado sugar.
- Bake for 10 to 12 minutes. Remove from the oven and 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.