I decided to bake our own easy eggless cookies – something which my mom and I had mastered while living in London, but hadn’t tried after moving to India. So here’s the recipe:
Ingredients:
All-purpose Flour – ¾ cup
Wholewheat Flour (Atta) – ½ cup
Unsweetened Cocoa powder – ¼ cup
Brown Sugar – ½ cup
Baking Soda – ¼ tsp
Baking Powder – ¼ tsp
Milk – 3 tbsp
Vanilla Essence – 2 drops
Butter – ¼ cup, room temperature
If you are using unsalted butter, add a pinch of salt.
Instructions:
Sieve the dry ingredients – flour, cocoa powder, baking soda, baking powder and salt in a bowl. Mix and set aside.
Take another deep bowl and add butter, sugar, vanilla essence and milk in it.
Whip it. I didn’t have an electric whisk, so I whisked it for 15 mins, and if you have an electric beater, then beat about 2-3 minutes on high, till it becomes creamy and light.
Slowly add the dry and wet ingredients and mix gently till all the ingredients are well combined into a dough.
Transfer this dough in a plastic bag or container and refrigerate it for at least ½ an hour. You can also leave it in the refrigerator for a longer time, till you are ready to bake.
Preheat the oven at 350*F or 180*C
Take the dough out of the fridge and divide it into equal balls. Mine made around 15 cookies.
Take a ball and flatten it gently in your palm. Place it on the baking tray. Repeat the process with all the balls and place them 2 inches apart from each other as they spread out while baking.
Bake for 10 minutes for soft cookies and 12 minutes for slightly crispier cookies.
Take the tray out of the oven and let the cookies sit there for 5 minutes and then transfer them carefully to the cooling rack.
They taste awesome when warm.
You can store them well in an airtight container once cooled. They firm up more once they cool down to the room temperature.
You can also add Choco chips to it for that extra dose of awesomeness!
Let me know how it turned out in the comments section below!
Original of the video here
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