Chocolate is such a versatile and loved ingredient that it lends itself to various textures and flavours. Here is a simple recipe of chocolate cookies. I have kept it easy and using ingredients that are usually available at home. Hope you also try it out and let me know what you think. I am also including step wise images so you know how the mix looks at every stage.
- 1 cup Whole Wheat Flour (mine holds 250 ml)
- 2 tablespoons Cocoa Powder (I used Hershey’s)
- 1 tsp salt
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 cup powdered sugar
- 1/2 cup unsalted butter (I used Amul white butter)
- 1/2 cup boiled and cooled milk
- In a bowl sieve together Whole Wheat Flour, Cocoa Powder, salt, baking powder, baking soda and powdered sugar.
- To this add the butter making sure it is at room temperature. If not, you can slightly heat it on low flame taking care it does not burn. The mixture will resemble a coarse crumble at this stage.
- To this add milk and make a soft dough. Do not knead the dough, rather just fold it in gently. Cover with a damp cloth and keep aside for 30 minutes.
- Roll out the dough with a rolling pin on a flat surface – you can roll this to about a quarter centimetre thickness. You can use oil on the surface so that the dough does not stick.
- Using a cookie cutter cut shapes from the rolled dough and place them in the baking tray. I had greased the tray and also used a butter paper.
- Pre-heat the oven or microwave for 10 minutes at 180 degrees centigrade.
- Bake for 15 minutes at 180 degrees centigrade.
- Allow to cool inside the oven for 10 minutes.
- Take it out of the oven and cool under the fan for 5 minutes.
- You can add toppings of your choice while baking – I drizzled some chocolate sprinkles.
- Allow it to cool completely and then store in an airtight container.
Here are the stage wise images of the cake:
- The cookies may appear soft at first but will become hard as they cool.
- You can use powdered jaggery instead of sugar.
- You can also use the back of a small bowl to make shapes.
- I prefer to use Whole Wheat Flour, but this will work with most flours; you can all use All Purpose Flour if you prefer that.