Chocolate Sugar Cookies

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


  1. In a medium bowl, whisk together flours, cocoa powder, salt and baking powder. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Roll and cut cookies, re-rolling the dough once or twice, until all cookies are cut and baked.

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