How to get crinkles on my cookies?
When your cookies are right out of the oven and hot, slam the baking tray on your kitchen counter a few times this will help in getting those crinkles.
How to get those chocolate pools?
Once you scoop out your cookie dough, place some extra chocolate chips on those scoops. This will melt and create those chocolate pools.
My cookies are spreading too much!
If your cookies are spreading too much just try to refrigerate them or freeze them for about 20 minutes.
I do not have yoghurt what else can I use?
Yoghurt is very important in this recipe. It helps in getting a chewy cookie. I cannot think of another ingredient that would be a good substitute for this.
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.
If you decide to freeze your dough after scooping, note that the baking time will change. Which is why I would recommend letting the dough thaw a little bit, it shouldn’t be rock hard. It might take a little longer time to bake.
Whole wheat & Eggless double Chocolate Chip Cookies
- 50 gram Butter Salted (softened to room temperature)
- 50 gram Brown sugar
- 50 gram superfine sugar (also called caster sugar)
- 1/4 tsp Vanilla extract
- 30 gram Yoghurt or dahi
- 2-3 tablespoon Milk
- 1/4 teasooon Baking soda
- 1/8 teaspoon Baking powder
- 75 gram Whole wheat flour
- 15 gram Unsweetened Cocoa powder
- 10 gram Cornstarch OR Cornflour
- 100 gram dark chocolate (55% cocoa) Chopped or you can use dark chocolate chips
- In a bowl add the soft room temperature butter and both sugars, whisk very well for 2 minutes using a whisk. You can also use a wooden spoon.
- Now add the yoghurt and vanilla and, mix until well combined.
- Sift the whole wheat flour, cocoa powder, baking soda, baking powder and cornflour into this bowl and mix or fold using a spatula until you don't see any dry flour.
- Add the chopped chocolate (or chocolate chips) and fold gently, do not overmix.
- Take a large cookie sheet and line it with parchment paper, scoop out the dough into roughly 55-60g 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 12-15 minutes. The longer you bake, the crispier they get.
- Let the cookies cool on the tray for around 10 minutes before consuming. The cookies will become firmer as they cool.
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