As much as I love to cook and bake and blog, these days I find my time management skills at its worst ever. I never seem to be able to get any blogging done. If you follow my blog, you’d realise how random the posts are. After the month-long blogging (of course there were missed posts on some days and double, even triple posts on others!) in September, I’ve not put up even a handful of posts!
Anyway, some things are better set right by ‘doing’ than by talking about them! This month I’m blogging along with a clutch of other food bloggers as part of an annual event called Bake-a-thon organised by Champa of Versatile Vegetarian Kitchen. Her blog has the loveliest collection of bakes and this event runs all December long. So, we basically blog twice or thrice a week, with each post highlighting a new baked item.
I thought it best to start off with my personal favourite – chocolates. They are everybody’s personal favourite really! These cookies are wonderful, easy to rustle up and quite forgiving. They take well to little changes here and there. These are based on the Jeera Biscuits that I blogged about two years ago. While those didn’t have any chocolate in them, I use that as the base for most cookies I make, adding and subtracting ingredients as I go along. I have used a mix of 50% whole wheat flour (we buy whole wheat kernels and get them ground. This is known as atta in India, which I recently figured is different from what is known as whole wheat flour in the US and elsewhere) and 50% plain flour (maida). You could make them with more plain flour too.
If you plan to increase the ratio of whole wheat flour to plain flour, I’d suggest adding up to a quarter cup of corn starch and sifting the flour mix a few times for better texture and bite. This recipe also includes a handful of chocolate chips, add more or omit them. But if you use them and bake the cookies for the right amount of time, the choco chips turn into gooey oozy pockets of chocolate that I just love. I’ve used milk chocolate chips, you could use bittersweet or semisweet too.
These chocolate cookies are the ones I make MOST often (if not almost always!) when I’ve to pack gifts for little kids or nephews and nieces and they’re always well received. Do make these whenever next you have chocolate cookies on your mind!
Half Whole Wheat Chocolate Cookies
(Makes around 18 cookies, each 2-inch wide)
Whole Wheat flour (atta) – 1/2 cup
Maida – 3/4 cup
Butter – 100 gm
Cocoa powder – 2-3 tbsp
Powdered sugar – 1/2 cup
Baking powder – 1/4 tsp
Salt – a pinch
Chocolate chips – 1/4 cup
Preheat the oven to 175 deg C
Sift together plain flour (maida), whole wheat flour, cocoa powder, baking powder, powdered sugar and salt at least thrice. Dump into a large owl. Add chocolate chips
Add softened butter to the flour mix and rub in with your fingertips till evenly mixed
Using a 1/2 tbsp measure, scoop out balls of dough and flatten them somewhat with the palms of your hand
Place on a baking tray leaving a gap of half an inch between two mounds of cookie dough
Bake for 18 mins in the preheated oven. Remove tray from the oven and let the cookies cool in the tray for a few minutes. Carefully remove the cookies from the tray using a spatula and cool on a wire rack. Store in an airtight container
The cookies might seem soft at the end of 18 mins. They harden as they cool. Check whether they’re done once they cool completely and return them to the oven for a few more mins if they seem half-baked
For baked recipes from the other wonderful bloggers whore part of Bake-a-thon, please click on the link below: