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Cookies are my younger son's favorite and he will never spare any cookie, the most favorite being the chocolate cookies. I tasted chocolate chip cookies, double chocolate cookies after landing in US and how kids used to go crazy after these. But gradually I started baking my own batch of chocolate chip cookie at home with wheat flour and a mch healthier one. The chocolate chip cookie I already have posted here but that just uses chocolate chip. These cookies have cocoa powder and chocolate chips in them to call it double. There is also a third variant called triple chocolate chip which am yet to try. These double chocolate chip cookies are crisp on the edges and thin outer cover but inside is chewy and soft.
Its been quite some days since I posted something here and the reasons obviously are the usual ones like kids attending online classes and so don't get hold of the system whenever am free and then laziness takes over above all the good reasons. Anyways better late than never, hope I remain consistent now. Coming back to today's recipe these double chocolate chip cookies are made with wheat flour, light brown sugar and are eggless. I haven't powdered the brown sugar and have beaten the butter with sugar the similar way and you can see the sugar speckles in pics too which we totally liked it as it gives a nice crunch. You can always powder the sugar and then beat the butter. These cookies stay good for few days in air tight containers. I didn't have much let overs to store for many days. Do give this a try and enjoy with a cup of warm milk.
Preparation time ~ 10 minutes
Baking time ~ 12-15 minutes
Serves ~ 12 cookies
Author ~ Julie
Ingredients
wheat flour 1 cup
cocoa powder 1/4 cup
corn flour 1tbsp
baking soda 1/2 tsp
softened unsalted butter(room temp) 100 gms or 1 stick
light brown sugar or regular sugar 1/2 cup
chocolate chips 1/4 cup
vanilla essence 1 tsp
milk 1/4 cup
salt a pinch
Method
- In a bowl, add the dry ingredients- wheat flour, corn flour, cocoa powder, salt and baking soda. Mix with a spatula.Keep aside.
- In another bowl, add the softened butter. To this add powdered sugar (I have used light brown sugar but you can use regular granulated sugar as well). I haven't powdered the light brown sugar as the small crystals when bit in between the cookies tastes good. Then beat the butter and sugar until fluffy and pale.
- To this add the vanilla extract and add the dry ingredients in batches. Add milk as needed and combine well to for a dough. To this add the chocolate chips(reserve a tbsp of chips for garnish) and then cover with a cling wrap.
- Refrigerate this dough for 15-20 minutes. Then remove the dough, divide in two portions. Roll out one portion of 1/4" thickness. Using a cookie cutter of 2" diameter or a bottle lid, cut out small round discs. Place few chocolate chips on top of each cookie and press down gently.
- Preheat oven to 350 degrees F and place the prepared cookie on a tray lined with parchment paper, the cookies expand slightly so place leaving a little gap. Bake in pre heated oven to 12-15 minutes. Mine was done in 13 minutes, just check the sides if it turned slightly browned then its done. Cool on wire rack completely and then store in air tight containers. Enjoy !!
NOTES
* You can use jaggery too instead of sugar if you get good quality jaggery.
* If your butter contains salt then omit the addition of salt in dough.
* You can use ghee instead of butter too.
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3 comments:
They sound and look really nice. What kind of wheat flour and cocoa powder did you use?
@Angie's Recipes Angie, I have used whole wheat flour that we generally use to make indian staple breads and I have used Weikfield brand cocoa powder.
Yummy cookies, love it.
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