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

1. It’s very important to have cookie dough bigger than ganache roll. Dust your palm with cocoa powder before making cookies to avoid mess.
2. If you get cracks will wrapping the dough, ganache will leak, but still cookies will hold the shape and taste good .
3. It’s important to let cookies cool down to room temperature after baking . 
4. 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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