These are I promise you, the best whole wheat chocolate chip cookies you will eat. They are incredibly easy to make, they do not use condensed milk, they are made with the goodness of atta and are full of chocolate puddles! What’s not to love?
How to make my cookies look like yours?
Here are a few tips
1. Once you scoop out the cookie dough, place some more chocolate chunks or chips on the dough. This way when it bakes, the chocolate on top will become those melted choose pools
2. When the cookies are freshly out of the oven, bang the cookie tray on your counter (not too strongly and not too lightly) this way, the cookies will get those beautiful cracks
Can I use unrefined sugar? Like palm sugar or coconut sugar? Or even jaggery powder?
There is no problem in using all these but the final cookie will look different and might taste different as well. Even the texture will change. It will taste good only though. I am working on a version with unrefined sugar as well. When it is ready I will update it here.
I use an icecream scoop that takes roughly. 55-70 gram of cookie dough in each scoop. This is why my cookies take roughly 12-17 minutes of baking time. At 12 minutes the cookie is JUSSTT set and is gooey and the longer I bake it gets crispier.
PLEASE NOTE THE SIZE OF YOUR COOKIE DOUGH BALLS, if yours is smaller the baking time will be less and if your cookie scoop is larger and you make larger cookies then the baking time will increase.
TIP- Bake one cookie first and see how long it is taking and how you want to adjust the time according to the texture and then bake all the others.
I don’t want to bake all the cookies at the same time!
Sure, no problem. Once you use the ice cream scoop to portion out the dough. Place it on a tray and put the tray in your freezer for about one hour till the dough freezes. Then take the frozen dough and add it to a zip lock bag, try to squeeze as much air out of the bag as possible and freeze for upto 1-2 months depending on your freezer’s temperature.
Note: When you bake the frozen dough, the baking time will change. Which is why I would recommend if you are baking then let the dough thaw a little bit, it shouldn’t be rock hard. Cold cookie dough might take a little longer time to bake as compared to when you bake the day you mix the dough.
On the day you mix the dough:
- I recommend chilling the scooped dough for at least 15 minutes while you preheat the oven
I recommend using a mix of both chopped chocolate and chocolate chips for better chocolate puddles.
What I used in this recipe:
Whole wheat & Eggless Chocolate Chip Cookies
- 50 gram Butter Salted (softened to room temperature)
- 30 gram Brown sugar
- 45 gram superfine sugar (also called caster sugar)
- 1/4 tsp Vanilla extract
- 30 gram Yoghurt or dahi
- 2 tablespoon Milk
- 1/4 teasooon Baking soda
- 1/8 teaspoon Baking powder
- 75 gram Whole wheat flour
- 15 gram Cornstarch OR Cornflour
- 100 gram dark chocolate (55% cocoa) Chopped or you can use dark chocolate chips
- In a bowl add the butter and both sugars, whisk very well for 2 minutes using a whisk.
- Now add the yoghurt and vanilla and, mix until combined.
- Sift the whole wheat flour, baking soda, baking powder and cornflour into this bowl and mix until you don't see any dry flour.
- Add the chopped chocolate and fold gently, do not overmix.
- Take a large cookie sheet and line it with parchment paper, scoop out the dough into roughly 55g balls and place them reasonably far apart from each other because they will spread.
- Refrigerate this dough while you preheat your oven to 175C for 15 minutes. You can also decide to freeze the dough and keep it longer in your fridge or freezer. (read notes above for details).
- Bake the cookies at 175C for 12 minutes. If you bake them longer they will become more crispy.
- Let the cookies cool on the tray for 10 minutes before consuming. The cookies become firmer as they cool down.