Whole Wheat Chocolate Chip Cookies with Jaggery (Eggless)
Description:
If you’re someone who loves a good cookie with your milk, these Whole Wheat Chocolate Chip Cookies with Jaggery are a game-changer! After experimenting with various recipes from around the world, I perfected this version that combines a delightful softness on the inside with a crispy, golden-brown exterior. The secret behind these cookies lies in the rich, dense chocolate flavor, created with high-quality cocoa and the finest chocolate. What makes this recipe stand out is that it uses whole wheat flour and jaggery, making these cookies a healthier alternative to the traditional chocolate chip cookie while retaining all the deliciousness you expect.
Cuisine: Continental
Course: Snack
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Butter (Unsalted), softened | 70 grams |
| Jaggery, powdered | 120 grams |
| Vanilla Extract | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Whole Wheat Flour | 130 grams |
| Cocoa Powder | 20 grams |
| Milk | 60 ml |
| Chocolate Chips | 20 grams (1/4 cup) |
Preparation Time:
20 minutes
Cooking Time:
45 minutes
Instructions:
-
Prepare the Ingredients:
Begin by prepping all your ingredients and setting them aside. Ensure that the butter is softened and the jaggery is powdered for easy mixing. -
Prepare the Baking Sheet:
Line your baking sheets with parchment paper or grease them with butter and dust lightly with flour. This ensures that the cookies don’t stick to the surface during baking. -
Cream the Butter and Jaggery:
In the bowl of an electric mixer, combine the softened butter and powdered jaggery. Beat them together until the mixture is light and fluffy. This step is essential for achieving the perfect texture in your cookies. -
Add the Dry Ingredients:
Next, stir in the vanilla extract, whole wheat flour, cocoa powder, baking soda, and salt. Mix them well until the dry ingredients are evenly incorporated into the butter-jaggery mixture. -
Add the Milk:
Slowly add in the milk, stirring continuously. This will bring the dough together. The resulting cookie dough should have a coarse, slightly sticky consistency. -
Chill the Dough:
To ensure your cookies have the perfect texture, wrap the dough in cling film and refrigerate it for at least one hour. Alternatively, for a quicker chill, you can flash freeze the dough for 15 minutes. Chilling helps to create soft yet crispy cookies. -
Preheat the Oven:
Preheat your oven to 180°C (350°F) for about 15 minutes to ensure it’s hot and ready to bake. -
Scoop and Shape the Dough:
Grease and dust your baking sheet once more. Use a spoon or an ice cream scoop to form uniform portions of the dough. Gently flatten the dough balls with your fingers, and top each with a few chocolate chips for an extra burst of chocolate goodness. -
Bake the Cookies:
Bake the cookies in the preheated oven for 10 to 12 minutes, or until you see slight cracks forming on top of the cookies. Rotate the baking sheet halfway through to ensure even baking, as some ovens may have hot spots. -
Cool the Cookies:
Once baked, the cookies will appear soft in the center, but don’t worry—that’s the perfect texture! Let them cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to cool completely. -
Store and Serve:
Once completely cooled, store the Whole Wheat Eggless Chocolate Chip Cookies in an airtight container. Serve and enjoy these healthier, indulgent treats whenever you like!
Notes:
- For the best results, use high-quality cocoa powder and chocolate chips to enhance the rich chocolate flavor.
- You can also experiment with adding a sprinkle of sea salt on top of the cookies before baking for a delightful sweet-salty contrast.
- These cookies pair perfectly with a glass of milk or as a sweet snack anytime you crave something chocolatey and wholesome.
