Prep 15 mins
Cook 20 mins
Bought some black cocoa and this is the recipe I found to use it. You can use regular cocoa or half of each regular and black cocoa. The original recipe called for a chocolate glaze (actually a frosting). My husband said they needed more sugar but my niece and I loved them as they were. He probably would have liked them better with the glaze.
- 2 cups all-purpose flour
- 1⁄2 cup whole wheat flour
- 1⁄3 cup cocoa powder
- 1⁄2 cup granulated sugar
- 1 tablespoon baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1⁄2 cup butter, cut into pats
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla
- 1 large egg
- Lightly grease cookie sheet or use parchment paper or a silicon mat.
- Preheat oven to 375 degrees.
- In large bowl, mix flours, cocoa, sugar, baking powder, baking soda and salt with a whisk.
- With pastry blender incorporate the butter into the flour mix using a pastry blender or your fingers until the mixture looks evenly crumbly.
- Stir in Chocolate chips.
- In a medium bowl whisk together the milk, vanilla and the egg.
- Add the wet ingredients to the flour mixture and stir until evenly moist. Mine was very moist but if yours is not add a tablespoon or two more of milk.
- Place some flour mixed with cocoa powder onto a flat surface and turn out the dough. Divide dough in half and pat each half into 6 inch circles. Cut the circles into 6 wedges, like a pie. My dough was so moist this was difficult and at this point I was wondering what I did wrong.
- Place wedges on baking sheets and bake for 17 to 20 minutes. I baked mine for 20 thinking they would take longer to cook as they were so moist but the were perfectly baked at 20.
- To make a glaze, melt 2/3 cup of semi sweet chocolate chips with 1/4 cup half and half in a small bowl in the microwave. Or use some Nutella.