yields about 2 dozen (24) large cookies For the crumb topping: 1 2/3 cups white whole wheat flour 1/3 cup brown sugar 1/3 cup unrefined sugar 1 tsp cinnamon 1/2 tsp salt 1/2 cup (1 stick) butter, softened For the cookie dough: 3 1/3 cups white whole wheat flour 2 tsp baking powder 1 tsp salt 1 1/2 tsp cinnamon 1 cup (2 sticks) butter 1 cup demerara sugar (or brown sugar) 1/2 cup unrefined sugar 2 eggs 2 tsp vanilla extract For the crumb topping: In a medium bowl, stir the flour, sugars, cinnamon, and salt together. Cut the butter in with a fork or pastry blender, until the mixture is like coarse sand and pebbly. Cover the bowl, and place in the fridge while prepping the dough. For the cookies: Preheat the oven to 350ºF, and line baking sheets with parchment paper. In a medium bowl, stir the flour, baking powder, salt, and cinnamon together. Set aside. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars together until light and fluffy. Add the eggs and vanilla, stirring until well combined. Slowly add in the flour mixture, mixing until just incorporated. Using a large cookie scoop (about 3 tablespoons), scoop dough onto prepared cookie sheets (if using a spoon, form dough into balls), with about 12 dough balls per cookie sheet. Using a teaspoon (or your thumb), make round indentations in the center of the dough to create a well for the crumb topping. Fill each well with about 1 tablespoon of crumb topping (make sure they're nice and full!). Bake at 350ºF for 8-10 minutes, until golden around the edges. Allow to cool slightly on the cookie sheet before removing to a wire rack to cool.