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1
In a large bowl, whisk together the graham flour, all-purpose flour, cocoa powder, cinnamon, baking powder, baking soda and salt.
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2
In a large bowl using an electric mixer, beat the butter and brown sugar until combined, about 2 minutes.
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3
Add the molasses and beat to combine.
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4
Add the flour mixture to the butter mixture and beat until well combined.
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5
Divide the dough in 2, wrap each half in plastic wrap and flatten into a disc.
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6
Chill until firm enough to roll, at least 1 hour.
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7
Preheat the oven to 350 degrees F.
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8
On a floured piece of parchment and using a floured rolling pin, roll one of the discs to an even 1/8-inch-thick rectangle.
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9
Trim the edges and cut the dough into about twelve 2-inch-by-4-inch rectangles, but don't separate the cookies.
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10
Score each rectangle in half crosswise, but don't cut all the way through.
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11
Using a fork, make 3 indentations in each square.
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12
Transfer the parchment with the rolled dough to a baking sheet.
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13
Freeze for 10 minutes.
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14
Bake until the edges have darkened slightly and the dough is set and dry, 15 to 18 minutes.
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15
While the cookies are still warm, use a knife to cut them apart.
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16
Let the cookies cool completely on the sheet on a rack.
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17
Repeat with the remaining dough, rerolling the scraps once.
