It was football presentation day today and we were told to "bring a plate". So I had a very good excuse for baking these cookies right after making Whoopie Cookies with Peanut Butter Filling. Not that I need an excuse, but it was nice to put smiles on the faces of lots of little sugar-powered boys.
Wholemeal Chocolate Brown Sugar Sugar Cookies
from Joy the Baker
1 cup wholemeal flour
1/4 cup plus 2 tablespoons plain flour
1/4 cup plus 2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
120g 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 180 degrees C. Line two baking trays with baking 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 mixer, fitted 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. Spoon the batter out onto a sheet of baking 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 1/2cm thickness. Use a cookie cutter to cut out cookies and place dough on prepared baking tray. Very lightly mist the top of the cookies with water (I used a spray bottle) and sprinkle with granulated 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.