from my table: whole wheat chocolate cookies
Here’s the truth: I try to be healthy. I don’t eat much meat, I don’t drink pop, I put kale in things, I obsessively read food labels to avoid preservatives, I drink lots of herbal teas, and I sneak ground flax seed into practically everything. But let’s be real for a moment — sitting at work the other day, I was eating some homemade granola and with every crunch, I dearly wished I was eating french fries. (Specifically, the ones from Brewery Vivant that are fried in duck fat and come drizzled with truffle oil and sea salt. Sweet mother.)
But if I ate french fries as much as I ate granola, I would probably have be pried through my kitchen door with a greased shoehorn. That’s just the God’s honest truth. So to avoid such a situation, I have embraced the challenge of finding ways to make traditionally unhealthy things just a little bit kinder. Whether it’s using a whole grain flour, an unrefined sugar substitute, or a moisture-replacing fat substitute (applesauce! yogurt!), I like to make things that people don’t hesitate to eat. I bask in the fact that my livelihood is happily fueled by butter yet I would like to live to a ripe old age and still be able to leave my house at will and fit into something other than yoga pants.
So to celebrate that fact, I made some Whole Wheat Chocolate Sugar Cookies for a friend’s Grammy night this past weekend. I made them in cute, Valentine’s-esque shapes so that their whole wheat cheerfulness might stretch an extra two days. (Truth is, they didn’t make it past Monday. So I was forced to make cinnamon rolls for V-Day. It just had to be.)
So bake some whole wheat cookies and feel good. They aren’t french fries, but they’re still pretty darn good. Slightly chewy, a little crispy, all delicious.
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
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 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. Scoop out cookie dough and pat into a large disc, wrap, and chill in the fridge for at least 2 hours.
When the dough is ready to roll, 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.
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 your favorite cookie cutter to cut out cookies and place dough on prepared baking sheet. Very lightly brush cookies with water and sprinkle with granulated or sanding 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.
Makes about 3 dozen cookies