A rich, festive cookie that is easy to make and keeps well in the freezer, both as dough and as baked. The cookies come together quickly in a food processor, but don’t worry, you can still use a stand mixer, a cake beater, or your arm to mix them up as well – just make them as soon as you can, preferably with someone you love.
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
1/2cupturbinado sugaror dark brown sugar
1cupwhole wheat bread flour
160gramschopped dark chocolate
In a food processor fitted with the blade attachment, mix butter, sugar and honey until smooth.
Stop the processor and add egg and extract. Mix again until creamy. With the machine turned off, scrape down the sides with a spatula if needed.
Sift the flour, cocoa, salt, baking soda and baking powder into the mixer. Add the chocolate. Pulse a few times until the dough comes together in a ball.
Shape the dough into 18 or 24 cookies, depending on how big you like them, and place on a baking sheet. Flatten slightly with the palm of your hand.
Preheat the oven to 350F. Chill the shaped cookies in the refrigerator while the oven is heating, about 10 minutes. (This helps the whole wheat flour get absorbed into the dough.)
Bake cookies for 10 minutes, then remove from oven and let cool on the pan for 5 minutes. Transfer to a wire rack to continue to cool and enjoy.