A chocolate cookie with brownie qualities. It is soft chewy. It is a hybrid desert. Here replaced the maida with whole wheat flour. Its an eggless version.
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Yield / Serves
75 gms whole wheat flour
15 gms cocoa powder
50 gms unsalted butter(at room temperature)
75 gms brown sugar
Â½ tsf baking soda
Â¼ tsf baking powder
1 tsf vanilla essence
Â¼ tsf salt (omit if using salted butter)
2-3 tbsf milk( to bind the dough)
1 tbsf dark chocolate chips
Preheat oven to 180 degrees. Line a baking tray with parchment paper Sieve together flour cocoa powder, baking soda, baking soda.
Cream butter and brown sugar, till smooth. Add vanilla essence,and mix. Add flour mix and form a dough. Add milk as required to make a dough. it will be a sticky dough. Cling wrap the dough and refrigerate it for 15 minutes.
Make balls of the dough, and flatten slightly with the palms. Place the balls on parchment lined baking tray, keeping a distance in between(as they tend to spread while baking). Sprinkle a few chocolate chips on each ball.
Bake at 180 degrees for10-15 miutes. They will look a bit soft,but its ok. Cool them completely, they will become little crispier. Enjoy your brookie with evening tea/ coffee.
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