This recipe is particularly quick to assemble if you get out a scale and use weight measurements. So quick! I used whole wheat pastry flour because I keep it around (for scones, mostly), but you can also use a mixture of regular whole wheat flour and white flour. And I don’t see any reason why you couldn’t substitute white whole wheat flour for the regular whole wheat, if you have it. Oh, and if you live in Seattle or nearby, try the cacao nibs from Theo. They’re the best I’ve had.
If using the two flours, combine them in a bowl, and mix with a whisk or fork.
In a medium bowl, with a large spoon or an electric mixer, beat the butter with the sugar, salt, and vanilla until smooth and creamy but not fluffy, about 1 minute (with the mixer). Scrape down the sides of the bowl with a spatula, and add the nibs. Beat briefly to incorporate. Add the flour, and mix until just incorporated. Scrap the dough into a mass and, if necessary, knead it a little with your hands to make sure that the flour is completely incorporated. Form the dough into a 12-by-2-inch log. Wrap and refrigerate for at least 2 hours, or overnight.
Set racks in the upper and lower thirds of the oven, and preheat the oven to 350°F. Line 2 cookie sheets with parchment paper.
Use a sharp knife to cut the cold dough log into ¼-inch-thick slices. Place the cookies at least 1 ½ inches apart on the prepared sheet pans.
Bake for 12 to 14 minutes, or until the cookies are light golden brown at the edges, rotating the pans from top to bottom and front to back halfway through the baking time. Cool the cookies for a minute on the pans, then transfer them (with or without their parchment) to a rack to cool completely. Repeat with remaining dough.
These cookies are good on the first day, but they’re best with a little age, after at least a day or two. Store in an airtight container at room temperature for up to a month.
Yield: about 48 cookies