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Cook Time:30 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 15 minsServings:1Yield:30 cookiesJump to Nutrition Facts
Cook Time:30 minsAdditional Time:2 hrs 45 minsTotal Time:3 hrs 15 minsServings:1Yield:30 cookies
Cook Time:30 mins
Cook Time:
30 mins
Additional Time:2 hrs 45 mins
Additional Time:
2 hrs 45 mins
Total Time:3 hrs 15 mins
Total Time:
3 hrs 15 mins
Servings:1
Servings:
1
Yield:30 cookies
Yield:
30 cookies
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients½cupwhole-wheat pastry flour½cupall-purpose flour½cupunsweetened cocoa powder, sifted¼teaspoonbaking soda¼teaspoonsalt¾cuppacked light brown sugar1/2 cup plus 2 tablespoons granulated sugar6tablespoonscool unsalted butter, cut into chunks1large egg white1teaspoonvanilla extract
Cook Mode(Keep screen awake)
Ingredients
½cupwhole-wheat pastry flour
½cupall-purpose flour
½cupunsweetened cocoa powder, sifted
¼teaspoonbaking soda
¼teaspoonsalt
¾cuppacked light brown sugar
1/2 cup plus 2 tablespoons granulated sugar
6tablespoonscool unsalted butter, cut into chunks
1large egg white
1teaspoonvanilla extract
DirectionsWhisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.TipsMake Ahead Tip: Store unbaked dough, tightly wrapped, in the refrigerator for up to 2 weeks; store baked cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.While the round log of dough is chilling, it will flatten on one side, resulting in irregularly shaped cookies. To keep the log (and the cookies) round, split open a cardboard tube, such as a paper towel tube, and lay the log inside the tube before refrigerating.Originally appeared: EatingWell Magazine, August/September 2006
Directions
Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.TipsMake Ahead Tip: Store unbaked dough, tightly wrapped, in the refrigerator for up to 2 weeks; store baked cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.While the round log of dough is chilling, it will flatten on one side, resulting in irregularly shaped cookies. To keep the log (and the cookies) round, split open a cardboard tube, such as a paper towel tube, and lay the log inside the tube before refrigerating.
Whisk whole-wheat pastry flour, all-purpose flour, cocoa, baking soda and salt in a medium bowl.
Blend brown sugar, granulated sugar and butter in a large bowl with an electric mixer on medium speed until combined and still a little grainy, about 5 minutes. Beat in egg white and vanilla until smooth. Turn the mixer off; add the flour mixture then beat at low speed until well combined (the dough will still be crumbly). Gather the dough into a ball using your hands.
Lightly dust a work surface with flour, turn the ball of dough out onto it and form into an 8-inch-long log, about 2 inches in diameter. Wrap in plastic wrap and refrigerate until firm, at least 2 hours or up to 2 weeks (see Tip).
When ready to bake, position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.
Unwrap the log and slice into 1/4-inch-thick rounds, rolling the log as you slice to prevent it from flattening. Place the cookies 1 inch apart on the baking sheet. Bake, switching the pans back to front and top to bottom halfway through, until just beginning to crack along the edges, 10 to 12 minutes. Cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely, about 20 minutes.
Tips
Make Ahead Tip: Store unbaked dough, tightly wrapped, in the refrigerator for up to 2 weeks; store baked cookies in an airtight container at room temperature for up to 3 days or in the freezer for up to 1 month.
While the round log of dough is chilling, it will flatten on one side, resulting in irregularly shaped cookies. To keep the log (and the cookies) round, split open a cardboard tube, such as a paper towel tube, and lay the log inside the tube before refrigerating.
Originally appeared: EatingWell Magazine, August/September 2006
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Nutrition Facts(per serving)73Calories3gFat13gCarbs1gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
