(The recipe is, again, from Joy the Baker and you can find it here on her blog. Thank you!)
For about 32 cookies, you need:
1 cup whole grain flour (I used whole spelt)
1/4 cup + 2 tablespoons flour
1/4 cup + 2 tablespoons cocoa powder
1/4 teaspoon salt
1/2 teaspoon baking powder
1 stick butter
1/2 cup brown sugar
1/4 cup sugar
additional: granulated sugar
And this is what you do:
In a bowl, mix the flour, cocoa powder, salt and baking powder – Set aside.
In another bowl, beat the butter and the sugars with your mixer until creamy. Add the egg and beat again. Then, add the dry ingredients and mix until all of the flour is incorporated.
Now, scrape all of the dough out of the bowl, wrap it in plastic foil and put it in the fridge for at least 2 hours.
Don’t eat the dough. Listen. I know it tastes great, but: Do. Not. Eat. It. You want to make cookies, right?
After those long two hours, in which you have already prepared two baking sheets and lined them with parchment paper and turned on your oven to 180° C/350 ° F, put out your dough.
Take half of it and use a floured rolling pin to roll it out on a floured surface. (Maybe you have to knead it a bit before, but don’t take too long because otherwise it will be very sticky!) It should be about half a centimetre thick.
Use a cookie cutter to cut out hearts. (Of course, you have to do the same with the other half of the dough – Roll it out until there’s no more dough.)
When you have a whole baking sheet full of dough hearts, brush them lightly with water and sprinkle them generously with sugar.
And now, put them in the oven for about 10 minutes.
After those 10 minutes (or less, if you have my magic oven), put out your crunchy chocolatey sugar hearts and let them cool on the baking sheet.
And if you want (I did), sprinkle them with sugar again while they’re still warm.
Sweethearts for your sweethearts.