I swear this was never intended to be a cooking blog. But I can’t help if my procrastination takes me that way…
So I tried to be healthy, I really did. I decided to bake the dough I made yesterday, which was a chocolate whole wheat brown sugar sugar cookie batter… buuut nope. No go. You just can’t make baked goods with whole wheat… or at least I can’t. I’m sure further expeirmentation is needed and shall surly take place, but I have to give these a sideways thumb. They’re dec. But when you cook for 3 hungary, very much so processed sugar loving girls, decent doesn’t cut it.
Adapted from Joy the Baker — Best cooking blog ever, she is hilarious.
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 ( I used shortening since I’m too lazy to go to the store… this could have been a problem….)
1/2 cup brown sugar
1/4 cup granulated sugar
1 large egg
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, preheat oven to 350 degrees and 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