The WHOLE-WHEAT CHOCOLATE COOKIES are delicious little treats, perfect to serve any time of day or to gift to your friends, perhaps for the Christmas holidays when a small gesture can express our affection to loved ones.
These cookies are really very easy to make, yet they are special and highly indulgent. The dough, made with good whole-wheat flour, contains brown sugar and cinnamon, giving it a warm, spiced flavor, while the chocolate coating adds a burst of taste and a pleasant contrast of textures on the palate.
As always, presentation matters too: don’t forget to decorate the cookies with colorful sprinkles. They will look beautiful and your guests will appreciate them even more, shortly afterwards savoring their delicious taste.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 10 Minutes
- Portions: 18 cookies
- Cooking methods: Oven
- Cuisine: Italian
- Energy 162.47 (Kcal)
- Carbohydrates 17.57 (g) of which sugars 6.41 (g)
- Proteins 2.83 (g)
- Fat 9.28 (g) of which saturated 5.77 (g)of which unsaturated 3.21 (g)
- Fibers 1.66 (g)
- Sodium 28.32 (mg)
Indicative values for a portion of 30 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg (medium)
- 1 1/4 cups all-purpose flour
- 3/4 cup whole-wheat flour (plus 1 tbsp (approx.))
- 1/2 cup brown sugar (packed)
- 9 tbsp butter (cold)
- 3/4 tsp ground cinnamon
- 1/6 tsp salt
- 3.5 oz dark chocolate
- as needed colored sprinkles
Steps
Making the WHOLE-WHEAT CHOCOLATE COOKIES is child’s play.
In a bowl or in the mixer bowl fitted with the paddle attachment, put the dry ingredients: all-purpose flour, whole-wheat flour, brown sugar, cinnamon and salt. Mix them together.
Add the cold butter cut into cubes and work everything quickly with your fingertips until you obtain a sandy mixture.
Add the egg and incorporate it until the dough is homogeneous.
Form a disk, wrap it in plastic wrap and let it rest in the refrigerator for 1 hour.After resting, lightly flour the work surface and roll the shortcrust dough to a thickness of 3/8 inch (1 cm). Using a cookie cutter with a diameter of 2 9/16 inches (6.5 cm), or a glass, cut out many circles.
Place them on a baking sheet lined with parchment paper and bake in a preheated conventional oven at 356°F for 20 minutes or until they are lightly golden.
Once baked, remove the cookies from the oven and let them cool completely.Melt the chocolate in the microwave or in a double boiler. Then coat half of each cookie and decorate with the colored sprinkles. Place them on parchment paper and allow the chocolate to set.
Store the cookies in a cookie tin; they will keep for several days, though I doubt they’ll last that long.
