I have always shared that my cooking revolves around my kids, but this healthy chocochip cookie revolves around my nephew.
He had this holiday homework to make something using flameless cooking. And he is a great chocolate lover. He wanted me to make a chocolate cookie.
But being the health nut that I am, I made a wholewheat double chocochip cookie with jaggery. You can always make it with caster sugar or coconut palm sugar.
I didn’t had jaggery powder on my hand, so I grated the block of jaggery really fine to add to the dough.
- Butter softened – 1/2 cup or 115 gms
- Jaggery powder or caster sugar – 1/2 cup
- Wholewheat flour – 1 cup
- Cornstarch/ cornflour – 1 tbsp
- Baking soda – 1/2 tsp
- Cocoa powder – 1/4 cup
- Milk – 1/4 cup room temperature
- Vanilla essence – 1 tsp
- Chocochips – 1/4 cup to decorate
- In a big bowl, take softened butter and whisk with a spatula for couple of minutes.
- Add in jaggery powder or caster sugar and whisk well with a spatula till the butter becomes light and fluffy.
- Add in wholewheat flour, cornflour, baking soda, cocoa powder and vanilla essence.
- Mix everything well together with a spatula.
- Add milk little by little to bring the dough together.
- Keep the dough in a refrigerator for 20 minutes.
- Pre heat the oven at 180*C for 10 minutes.
- Line baking sheets with silicone mat or parchment papers. I used two baking sheets.
- Using a tablespoon, scoop out the dough and press them slightly on the baking tray. Keep them apart as they spread on baking.
- Put few chocochips on each cookies and press them slightly.
- Bake at 180*C for 12-15 minutes. I baked them for 15 minutes for crisp cookies.
- Cool in pan for 5 minutes, then on a cooling rack till completely cool.
- Store in an airtight container.