Whole Wheat Chocolate Chip Cookie Recipe With Jaggery | Eggless
Get the recipe for the most delicious chewy rich double chocolate chip cookie which is eggless and made from whole wheat flour and jaggery. It has that perfect softness inside and crispy outside with a dense chocolate flavor making it perfect to be had along with a glass of milk or green tea.
There are a few things that I love to have with my milk and one of them is a Double Chocolate Chip Cookie. After many inspirations and experiments from many recipes around the world of internet and books, I arrived at this one. It has that softness inside and tough from outside with a dense chocolate flavor. I always believe in using the best cocoa available and the best chocolate for my cookies. This makes a huge difference. And the best part these cookies are made from whole wheat flour and jaggery.
If you like baking cooking for a tea time evening snack, then try some of our delicious cookie recipes
20 M
45 M
65 M
6 Servings
Ingredients
- 70 grams Butter (Unsalted) , softened
- 120 grams Jaggery , powdered
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 130 grams Whole Wheat Flour
- 20 grams Cocoa Powder
- 60 ml Milk
- 20 grams Chocolate chips , 1/4 cup
How to make Whole Wheat Chocolate Chip Cookie Recipe With Jaggery | Eggless
To begin making the Double Chocolate Chip Cookie Recipe, prep all the ingredients and keep ready.
Prepare the baking sheets by lining them with parchment paper or grease the baking sheet with butter and dust it with flour.
In the bowl of an electric mixer combine the butter and jaggery and beat them together until light and fluffy.
Stir in the vanilla, whole wheat flour, cocoa powder, baking soda and finally add the milk
Beat well and the cookie dough will reach a coarse dough like consistency.
Wrap the dough with a cling film and refrigerate the cookie dough for at least one hour or flash freeze for 15 minutes. Chilled dough results in soft and yet crispy cookies.
Preheat your oven to 180 C for 15 minutes.
Grease and dust a baking sheet. Spoon the cookie dough on the baking sheet. You can use an ice cream scoop to evenly size the cookie portions.
Flatten the dough balls a little and top them with chocolate chips.
Bake the cookies in the preheated oven for about 10 to 12 or 15 minutes minutes until you notice a few crackles on the top.
Rotate the pan once during bake time, as some ovens may have hot spots and it's a good idea to rotate the tray and bake once during the baking process.
The baked cookies will look extremely soft in the centers when you remove them from the oven.
Allow to cool for 5 on the cookie sheet and transfer to the cooling rack to cool completely.
Store the Whole Wheat Eggless Chocolate Chip Cookie Recipe in airtight containers and serve as desired.
