EGGLESS CHOCO FILL COOKIES
EGGLESS CHOCO FILL COOKIES
BY SHWETA GALINDE
FOR CHOCO FILLS
- Dark chocolate – ¼ cup
- Water – 1 tbsp
METHOD
Take dark chocolate + water in a pan and cook on medium flame till it completely melts.
Transfer to a bowl and refrigerate for 10 mins .
Take a small portion of marble size and roll into smooth balls .
Keep the balls aside .
INGREDIENTS FOR COOKIES
- Maida – ½ cup
- Butter – 4 tbsp
- Icing sugar – ¼ cup
- Brown sugar powder – 2 tbsp
- Dark Cocoa powder – 1 tbsp
- Baking pwdr – ¼ tsp
- Baking soda – 1/8 tsp
- Vanilla essence – ¼
- Milk 1 or 2 tsp to knead
METHOD
Sieve maida flour + cocoa powder + baking pwdr + baking soda 2 times and keep aside.
Take butter in a bowl and whisk it well till light and fluffy .
Add sugar + brown sugar + essence and whisk again .
Add flour mixture and mix well
Knead it well into a soft dough using hands .
Take a small portion , bigger than the chocolate balls.
Roll it into a smooth ball .
Flatten it a bit and place the choco balls in centre and seal it from all sides.
Just like we do for parathas.
Flatten it a bit and arrange on a baking tray laid with butter paper .
Bake it for 18 to 20 mins at 180 * C in a pre heated oven .
Keep a watch after 15 mins .
Leave it to cool.
NOTE
- It’s very important to have cookie dough bigger than ganache roll. Dust your palm with cocoa powder before making cookies to avoid mess.
- If you get cracks will wrapping the dough, ganache will leak, but still cookies will hold the shape and taste good .
- It’s important to let cookies cool down to room temperature after baking .
- Ganache inside the cookie will set if cookies will be kept for more than 2 hours, in that case warm cookies for 5-10 seconds in microwave to get lava back.
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