Eggless Wholewheat Chocolate Cookies
I’ve been using this recipe since 2016. It is so very tried, tasted and tested; whenever I make it my Dad comes looking for a fresh batch, he is after all our resident Cookie Monster. Initially it took time getting used to baking it for such a less amount of time, now this can be baked in a preheated oven for about 8-10 minutes. Do not bake it longer than 10 minutes, it becomes crispy after it cools down and dries up.
Ingredients
- 1 1/2 cups softened butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tsp baking soda
- 2 tsp vanilla
- 1/3 cup cocoa powder
- 3 cups whole wheat
- 2/3 cups maida or all purpose flour
- Water for binding
- 1 Cup Semi sweet chocolate chips or ground hazelnut
Instructions
Steps to make the chocolate chip cookie
- Pre heat your oven to 180c for 20 minutes
- In a deep bowl add 1.5 cups softened room temperature butter
- Cream the butter to remove any lumps
- Add 1 cup granulated white sugar
- Add 1 cup soft light brown sugar
- Add 1 teaspoon baking soda and 2 teaspoon vanilla essence
- Whip the butter and sugars until stiff speaks form
- Add 3 cups of whole wheat flour and add 2/3 cup maida or all purpose flour
- Sieve the cocoa powder in
- Knead the dough with a spatula
- Mix in semi sweet chocolate chips, I added some hazelnut as well
- Keep a cup of water aside, add 1 tablespoon at a time to create a stick dough
- You need to knead the dough by hand now
- Dough should fall down smooth, then it is done
- Butter a pan and add baking sheet on top
- Take a tablespoon as a measure and make the cookies
- Here are 2 different types, one that is thicker and chewy and 1 that is flat and crispy
- Bake in the preheated oven for 8-10 minutes
- The quantity of dough will easily give you around 50 cookies. Let it cool down it hardens and becomes really crispy