Cooking Instructions
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Step 1
Measure and combine
Ground Cinnamon (1 g)
,
Ground Nutmeg (1 g)
,
Ground Ginger (as needed)
and
Ground Cloves (as needed)
. Place in a medium bowl.
Step 2
In the medium bowl, whisk together
All-Purpose Flour (120 g)
,
Whole Wheat Pastry Flour (120 g)
,
Dutch Processed Cocoa Powder (3 g)
,
Baking Powder (2 g)
,
Baking Soda (2 g)
, ground spices,
Kosher Salt (2 g)
and
Dark Chocolate (150 g)
.
Step 3
In a large bowl (or a stand mixer) add
Unsalted Butter (110 g)
,
Granulated Sugar (135 g)
,
Vanilla Extract (5 mL)
, zest from
Lemon (1/8)
and
Orange (1/8)
. Whisk for 1 minute until combined but not over aerated.
Step 4
Add
Farmhouse Eggs® Large Brown Egg (1)
and mix for an additional 1 minute.
Step 5
Add dry ingredients to wet ingredients and mix until just combined. Gently knead the dough until it comes together in a uniform ball.
Step 6
Divide dough into 2 1/2 tablespoon (about 50g) pieces. Roll each piece into a ball. You will have about 15 balls. Place on parchment lined baking sheet, about 2 centimetres apart.
Step 7
Rest in fridge for 1 hour.
Step 8
Preheat oven to 375 degrees F (190 degrees C) 10 minutes before the hour is over.
Step 9
Bake cookies for 15 minutes. They will be quite soft still but will have formed a bit of a crust on the top.
Step 10
Rest on baking sheet for 5 minutes and then transfer to cooling rack.
