Go Back

Easy Eggless Choco-Vanilla Cookies

"If I hear "I'm hungry" one more time, I'm going to check myself into a nearby hotel and switch off my mobile phone!" That's me telling my four year old, who tells me he's hungry every 15 minutes and the minute I rustle up something, he conveniently forgets about his hunger and runs off to rebuild
Print Recipe Pin Recipe
Ingredients Method Notes

Ingredients
  

  • 4 tbsps unsalted butter soft (if salted, reduce the salt by a pinch) heaped
  • sugar sea salt (1/2 cup) + (1/2 tsp) - pulsed in mixer for few seconds
  • 1/2 tsp vanilla extract pure or powder
  • 1/2 cup all purpose flour (maida)
  • 1/2 cup whole wheat flour (atta)
  • 1/2 tsp baking powder
  • 1 tbsp cocoa powder
  • A few tsp water cold
  • 1 to 2 tsps milk cold

Method
 

  1. Preheat oven at 180 C.
  2. Line a big baking tray with tin foil or parchment.
  3. In a large bowl, cream the butter and sugar-salt mix with a spoon for 2 minutes, adding in the vanilla extract, until well combined.
  4. Sift the flours and baking powder together on a sheet of paper or mix it with a fork in a bowl and add it to the creamed mix.
  5. Mix well until it forms a dough, adding 1-2 tsp of cold water or milk to bind, if required.
  6. Divide roughly in half. Keep one half aside. To the other half, add the cocoa powder, a few drops of cold milk and knead gently to make a smooth but stiff dough (or you cant slice them).
  7. Now you'll have two rounds of dough, one white and one brown.
  8. Divide each into two logs, to get two white logs and two brown logs.
  9. Join one white log and one choco log and roll into a log on a clean smooth surface. It's not necessary, that the white and brown parts are exactly half and half, don't stress out over this-just make sure each log as some white and some brown.
  10. At this stage you could refrigerate for 15 mins or so and then slice into 1.5 cm thick slices or go ahead without chilling.
  11. Place each slice on the baking tray leaving some space between each cookie.
  12. Bake at 180C for 10-12 minutes, until the white parts start turning golden. At this point they will still be very soft, so don't overbake. They will crisp up as they cool.
  13. For chewy cookies, remove them a little earlier.

Notes

You can bake as many as you want at a time and freeze the remaining logs / slices to bake as and when required. You dont need to thaw the dough. Slice frozen dough and bake as it is in a preheated oven-adding 1-2 minutes extra for fresh cookies on demand :)
What people who tried this have to say!
Cookie making debut. Made choco-vanilla cookies for the wife and kids. instagram.com/p/ZdS0Gnpeog/
— Obstetrix (@ScissorTongue) May 18, 2013
@saffrontrail wow luks super.. hey i made the kung fu panda cookies today.. turned out well :) thks for making my kid happy too :)
— sowmya (@vishalsowmya) May 17, 2013
(c) Nandita Iyer 2006-2015