Happy Valentines Day!

It's Valentines Day and nothing says, "I LOVE YOU!" quite like chocolate. Well, at least to me! This year, I decided to spread the chocolate love by baking N's co-workers some chocolate cookies that I found on Joy The Baker.  They're chocolate, they have wheat flour, and they're cute. What more could you ask for folks?!

I already heard from N that they are getting rave reviews, so my little baker's heart is pleased.

Have a Happy Valentines Day and don't forget the chocolate!

Whole Wheat Chocolate Brown Sugar...Sugar Cookies
from Joy The Baker


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
1 tsp of vanilla extract (this is my own addition)

Note: You will need to chill the dough for about 2 hours before you bake the cookies. So hold off on preheating the oven until your ready to bake. I thought I might throw that in, just in case you're like me and occasionally don't read the recipe all the way through BEFORE  you get started baking.

Place a rack in the upper third of the oven and preheat oven to 350 degrees F.  Line two baking 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 and vanilla extract.  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.