the flour, whole-wheat flour, cocoa powder
, baking powder, and salt. Add the nibs to the sifted flour and set aside.
Place the butter, brown sugar
and granulated sugar
in the bowl of a stand mixer fitted with a paddle attachment. Cream 3 to 4 minutes or until light and fluffy. Add the honey
, molasses, vanilla paste, and egg
, and cream for 1 minute.
With the mixer
running on low speed, add the dry ingredients to the machine. Mix for 1 to 2 minutes or until the dough
comes together. Be careful not to over mix. Place the dough directly onto a piece of parchment paper. With your hands, press the dough into a rectangle. Place a second sheet of parchment paper on top and roll out the dough into a 12 by 18-inch rectangle, 1/4-inch thick.
Flip the dough over and release the paper. Chill the dough for 20 to 30 minutes or until firm.
Meanwhile, preheat oven to 325 degrees F.
Place the cold dough on a work surface. Using a 3-inch round cookie cutter
cut out 24 cookies. Place the cookies on a parchment-lined sheet pan
leaving 1-inch between cookies. Using the flat end of wooden skewer
make seven small holes in the cookie. Sprinkle with turbinado sugar
. Place the cookies in the oven and bake for 16 to 18 minutes. Remove from the oven and allow to cool completely.
can be made up to 3 days ahead of time. Store at room temperature in an airtight container.