Whole Wheat Brown Sugar Chocolate Cookies

Are you as excited as I am about the upcoming long week end? Are you planning on flying out? Do carry these cuties for your fellow passengers or the flight crew, especially if you are taking a noisy and probably troublesome little monkey along! I can guarantee that your flight will be much smoother, and your neighbor might even let you use the armrest :)

If you don't have an airplane shaped cookie cutter, you can even draw or print the shape and make a cut out of thick paper or the thin plastic lids of containers like for yogurt, and then use it as a template to cut out the dough with a knife, or simply make whatever shape-hearts, stars (and stripes in honour of the upcoming holiday maybe?) or even roll the dough into a log and slice off rounds and bake them. Leave them plain, or decorate with glaze or royal icing. Whatever you do, and whether you are baking them for others or your self, these hearty whole wheat, brownsugar chocolate cookies from Joy the Baker will make the weekend nicer. I found that they have a heftier and rather coarser texture than melt away butter cookies I must warn, but  you will love them especially if you like the nutty whole wheat flavour in general as I do. If so, you must also try favourite cookie ever- these wholewheat cardamom nankhatais 

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Magpie's Recipes Whole Wheat Brown sugar chocolate airplane cookies 

Recipe source: From Joy the Baker's wonderful site here

Makes:  about three dozen cookies

Ingredients

• 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 ( skip this if you are using salted butter) 
• 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

Note: If you are using salted butter like Amul and European butter., make sure to skip the addition of salt. 

Method:

• 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, or with a handheld mixer, beat together butter and sugars.  Beat 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.  Spoon batter out onto a sheet of waxed paper ( I put it into a large gallon sized zip lock bag), and form loosely into a log.  Roll and seal cookie dough and chill in the fridge for at least 2 hours. ( I rolled the dough inside the bag itself)
• 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 an airplane, 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 (Optional-skip if you are decorating the cookies with glaze icing or royal icing- great recipe coming soon)
• Bake for 10 to 12 minutes 9 smaller shapes will take less time to bake so adjust accordingly).  
• 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. If you do not store them in an airtight container or air tight zip locks, they will get soft. 

IF you roll them very thin you will have crisp cookies that break with a snap, I preferred mine slightly thicker and softer, similar to the cardamom sugar cookies I posted yesterday.

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I am off to bake my birthday cake now, thank you all for your awesome suggestions from berry cheesecakes to truffle cakes! to tell the truth you all have confused me further as I want to bake everything now! I have sort of narrowed down my choices and kind of decided on an idea I am really excited to try but of course, that may change in like 5 mins : / In case I don't get to blog in the next couple of days, happy 4th of July and happy week end to you all!