EGGLESS BROOKIES
EGGLESS BROOKIES / BROWNIE COOKIES
BY RUCHITA
A brookie is a dessert mashup of epic proportions: it’s part brownie and part cookie.
INGREDIENTS [ colour of the brookies depends on the colour of cocoa powder ]
- ¼ cup Wheat Flour
- ¼ cup All Purpose Flour /maida
- ¼ cup Cocoa Powder
- ¼ cup Caster Sugar or sugar powder
- ¼ tsp Baking Powder
- ¼ tsp Baking Soda
- 3 tbsp Butter
- 2 tbsp Milk
- 3 or 4 tbsp Choco-Chips or chopped dark chocolate
- few drops of vanilla essence
METHOD
Mix the flours, cocoa powder, sugar, baking powder, choco chips and baking soda together in a bowl.
Add the melted butter, milk and knead to form a soft dough.- If needed add 1-2 tsp of milk.
Dont knead the dough tightly .Handle it lightly .
Cover the dough and keep it in the fridge for 10 minutes.
Remove the dough and make equal sized balls with it. Don’t make smooth balls – it should have cracks all over .
Flatten slightly and place them on a baking tray leaving enough space between each.
Top each cookies with chocolate chips or walnut pieces.
Bake at 170 degree C for 10-12 mins.
The cookies will be very soft when you take them out of the oven. Do not touch when hot they will break.
Let them cool for 15 to 20 minutes before storing or serving .
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