cut into stars for Christmas for my more health conscious family members, who were amazed by the simple cookie.įYI, ½ cup (1 stick) butter weighs about 111 grams (about 113g with the paper). the modifications were very welcomed, adding a sweeter and more complex flavor to the biscuit. i didn't have chocolate and was worried they'd be a bit bland. Second time making this i added 2 tbsp brown sugar and 1 tbsp of vanilla extract. Step 7ĭo ahead: Cookies can be made 3 weeks ahead.

Chill cookies on baking sheets until chocolate is set, about 10 minutes. Using the edge of the spatula and starting from one side and working your way to the other, gently and quickly press a few lines into chocolate as desired. chocolate over the flat underside of each cookie.

Using a small offset spatula or butter knife and working one at a time, spread a scant 1 tsp. (This makes it easier to get a thick layer of chocolate on the cookies.) Step 6 (Alternatively, melt in a heatproof bowl set over a saucepan of simmering water, stirring occasionally, until melted do not let bowl touch water.) Stir chocolate mixture until fully melted, then continue to stir until slightly cooled and thickened, about 3 minutes. If using, melt chocolate and oil in a microwave-safe bowl in the microwave in 20-second increments, stirring after each burst, until mostly melted and smooth, about 1 minute total. Let cool on baking sheets (cookies will crisp up as they cool). Prick each cookie 3 times with a fork and bake, rotating baking sheets top to bottom and front to back halfway through, until bottoms and edges are browned, 15–18 minutes. Discard any scraps (or bake as is and crumble over ice cream!). Gently knead scraps together, reroll, and punch out more cookies. Using a spatula, transfer cookies to 2 parchment-lined baking sheets. Dust any excess flour off of cookies with a dry pastry brush. Lightly flour cookie cutter and punch out cookies, dusting with more flour as needed to avoid sticking. Lightly flour surface and roll out dough until just shy of ¼” thick. Turn dough out onto an unfloured surface and gently knead just to bring it into a ball flatten into a disk. Add milk and pulse until a damp and crumbly dough forms. Process 1⅓ cups whole wheat flour, wheat germ, sugar, baking powder, salt, and butter in a food processor until butter virtually disappears and you have a fine, floury meal. Place racks in upper and lower thirds of oven preheat to 350°.

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