Whole wheat chocolate chunk cookies (butterless)
Soft and chewy cookies with a slight caramel flavour and not overly sweet.
Ingredients
- 2 cups plain whole wheat flour (atta)
- ¾ tsp bicarbonate of soda
- ½ tsp salt
- 1½ cups dark brown sugar
- ¾ cup vegetable oil
- 2 eggs
- 2 tsp vanilla extract
- 1 - 1½ cup dark chocolate chunks or chips
Instructions
- Pre heat the oven at 175 deg C and line two baking trays with non stick baking paper. If you need to use the same tray for a second time, make sure the tray is at room temperature before arranging the cookie dough on it.
- In a bowl whisk together the flour, soda and salt and keep aside.
- In another bowl, add the oil and sugar and beat with an electric whisk for a few seconds.
- Add the eggs, one at a time, beating well after each addition. Do not over beat; do so only till the eggs have broken down and everything is mixed well.
- Tip in the flour mixture and beat only till just coming together. At this stage, it does not matter if there are a few flour streaks.
- Add the chocolate and fold in with spatula till everything comes together and is moistened.
- Take generous tablespoons of the mixture and place in mounds on a lined baking trays, making sure there is enough space for the dough portions to expand during baking without touching each other.
- Place the tray in the centre of the preheated oven and bake for 8-10 minutes. While it is baking, prepare the second tray in the same way as above.
- Take the first tray out of the oven and let the cookies rest on the tray for five minutes. Place the second tray in the oven.
- Transfer the cookies from the first tray carefully to a cooling rack, preferably with an angled spoon.
- Cool completely before storing in an airtight container.
- Repeat with the second tray.