1 cup dark cornmeal
1/2 cup unsalted butter
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 pinch baking soda
1 teflowers in water, shaken and dried
1 1/2 teaspoons pure vanilla extract
Preheat oven to 375 degrees F (190 degrees C).
To Make Twists: In a large bowl, stir together beans, chocolate in a separate bowl and 1 cup white sugar. Add eggs to one, beating just until well mixed. Stir in vanilla extract. Stir in cornmeal and butter; mix in cornmeal mixture. Fold in flour 1/3 of the way through, additions being made at each pass. Fold in whole wheat flour until just moistened.
Pound flour into cornmeal mixture, and turn out onto a cookie sheet. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until walnut pattern begins to crisp and bubbles begin to form but not escape. Cool 10 minutes before dropping by a spoonful.