Whole Wheat Chocolate Chip Cookies Recipe:
Have you checked on the 40 plus dosa recipes posted? Today’s recipe is a guest post by Archana Karthick who has already given us eggless ragi cookies and almond mushroom masala recipe. She is my best find from social media and has always been by virtual support. Thank you for this easy Whole Wheat Chocolate Chip Cookies Recipe.
Whole Wheat Chocolate Chip Cookies Recipe:
Without any more delays let us look into the recipe. My heartfelt thanks to you dear. 🙂 For those of you who would like to bake in a kadai please follow this recipe. Timings will depend on the thickness. Beginners, please begin your healthy baking journey after you read this baking guide completely
Ingredients:
- Whole wheat flour sieved – 1 /2 cup
- Butter – 2 tbsps
- Powdered Jaggery / brown sugar- 1.5 tbsps
- Chocolate chips / chocolate buttons – 1 tbsp ( to be added with cookie mix )+ 1/2 tbsp ( to top the cookie )
- Baking soda – 1/4 tsp
- Salt – a small pinch
- Sour curd – 1/2 tbsp
- Vinegar – 1/4 tsp
- Milk – 3 tbsps
- Vanilla essence/ Vanilla extract- a few drops
Pre- preparation:
Preheat the oven for 10 mins at 180 degrees C
Whole Wheat Chocolate Chip Cookies Recipe:
Procedure:
1. Measure and keep the ingredients ready.
2. In a large bowl, beat together butter and brown sugar/ jaggery.
3. Add flour to the same bowl and sprinkle baking soda and salt evenly. Stir till they get combined well.
4. Add all the wet ingredients milk, sour curd, vanilla essence/extract and vinegar. Bind them together.
5. Add in 1 tbsp of the chocolate chips and gently fold as shown in the picture. Your cookie dough is ready.
6.Make small balls of the dough, slightly flatten it and keep in the butter greased tin. (You may involve your toddlers in this process. They would enjoy the most 😉)
7. Finally, top 1/2 tbsp chocolate chips on the top of flattened cookie dough.
8.Bake for 10 to 15 minutes or until set and light golden brown. Please check for doneness at 10 minutes with a toothpick.
9. Allow them to cool for 5 minutes before removing from the tin. Store in an airtight container for 3 days.
Notes:
- Baking time purely depends on the thickness of the flattened dough.
- The yield from the above-mentioned measurements will be 6 cookies.
- Check for doneness with a toothpick around 10 minutes if you have the same thickness
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