|bleached all-purpose flour|
|unsweetened (alkalized) cocoa powder|
|fine sea salt||.||.|
|light brown Muscovado sugar, or dark brown sugar|
|unsalted butter (65° to 75°F/19° to 23°C)|
|pure vanilla extract||.||.|
In a medium bowl, whisk together the flour, cocoa, and salt.
In the bowl of a stand mixer fitted with the flat beater, beat the brown sugar, granulated sugar, butter, and vanilla on medium speed until light, about 5 minutes, scraping down the sides of the bowl occasionally. Add the egg whites and beat until smoothly incorporated, about 30 seconds. Scrape down the sides of the bowl and add the flour mixture. Mix on low speed for 30 seconds until incorporated.
Scrape the dough onto a sheet of plastic wrap and loosely overlap both ends to cover the dough, then use the plastic wrap to press the dough into a rectangle. Divide the dough in half,
Copyright © 2014 by Cordon Rose, LLC. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.