Whole wheat & Eggless Chocolate Chip Cookies

This is the upgraded version of my very loved eggless chocolate chip cookies. It is made with atta or whole wheat flour. It is super chocolatey and delicious.

Course Dessert, Snack

Cuisine American

Keyword chocolate, cookie, eggless

Prep Time 15 minutes

Baking time 12 minutes

Total Time 27 minutes

Servings cookies

Calories 181kcal

Author bakesalotlady

Ingredients

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

Instructions

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.

Notes

*Nutrition facts are auto calculated

Nutrition