My little one loves Cookies. I mean who doesn’t right 😉 but this one is sooo picky when it comes to eating even sweet treats. She thinks if I bake anything at home it has to have Chocolate or something in brown color 😆😃 Even if I bake any fruit or veggie based muffins I add few tablespoons of Cocoa Powder 🙆💁 Am hoping this phase will end soon. Let see. She started going back to nursery since August and fridays are usually treat days for her. I have been baking either muffins or cookies the past few weeks. Yesterday evening I baked these delicious Whole Wheat Chocolate cookies and they turned out extremely well. The recipe is adapted from my Chocolate Cookie recipe that I had baked earlier using White Flour/Self Rising Flour. You can check the recipe here. Kindly ignore the low lighting pics. Winter is almost here 🙂
I am not sure if the same recipe will work well with Jaggery Powder (instead of sugar). That is the most common question asked whenever I share a baking recipe. Unfortunately you might have to try this yourself to see the result. Similarly instead of Butter if you substitute any other fat like Oil or clarified Ghee then texture of the cookies might differ too. If you want a chewier texture then reduce the baking time to 3-4 minutes lesser than what I have mentioned below. Generally we all of us prefer crunchier cookies. The Whole Wheat Chocolate Cookies are perfectly crunchy and baked well inside too. The following measurement yielded me around 18 small cookies. You can adjust measurement depending on your needs.
If you want you can also skip Cocoa Powder and bake these as plain vanilla flavored cookies. Add choco chips or even add a tablespoon of Peanut Butter for variations.
| Prep Time | 10 minutes |
| Cook Time | 15-18 minutes |
| Passive Time | 20 minutes Dough Rest Time |
| Servings |
cookies
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- 1 Cup Whole Wheat Flour I used Pillsburry Flour
- 1/2 cup butter
- 1/2 cup Powdered Sugar I used Demerara Sugar. You can use white sugar or coconut sugar too
- 1.5 tablespoons milk at room temperature
- 2 tablespoons vanilla essence
- 2 tablespoon Cocoa Powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 leave small pinch of Salt if your butter is already salted then don't add salt. Or else add salt along with flour while sifting
Ingredients
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- Take 1/2 cup of Sugar and powder it in a mixie
- Microwave Butter for 15 seconds. Don't let it melt completely. If you don't have Microwave then keep the butter in saucepan and place it in heat until it just becomes soft & in the verge of melting.
- Now cream this butter and powdered sugar for atleast 5 minutes. This step is really important.
- I used a wire whisk. You can also cream using Electric Hand Mixer. Keep the mixture aside
- In a bowl sift together Whole Wheat flour, cocoa powder, baking powder and baking soda
- Add this flour mixture to the Butter+Sugar mixture and gently bring it all together
- Add vanilla essence and milk and form a cookie dough. If you feel the dough is too dry you can add extra milk. I used around 1.5 tablespoons of milk.
- Cover the dough with a paper towl or a cloth and refrigerate it for 20 minutes
- Preheat the oven at 180c
- Take small balls of dough and slightly flatten them
- Arrange these discs on a baking tray
- Bake them for atleast 15 minutes
- Also the baking time might vary depending on the type of oven you use. So kindly keep an eye on them so that the cookies don't get burnt
- Take one cookie out after 15 minutes and check the texture. If you think it is still chewy then bake it for 3-4 mins extra. If it is slightly crunchy then it is done
- Cookies tend to become crunchier once they are completely cooled down
- So manage the baking time accordingly
- Perfect treat for even adults to eat with Tea or Milk or for the post lunch sweet cravings