Episode 8 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨with these recipes, I want to give you the confidence to experiment baking something new without worrying about failure or wastage 💪

Say yes to these healthier than usual chocolate cookies and start your weekend on a chocolatey note ❤️🍪
For this recipe, I have swapped maida & refined sugar with whole wheat flour & jaggery, and trust me when I say this, every bite is just soo good 🫶🏻🫶🏻
Make these cookies a part of your weekend plan already now ✨❤️

INGREDIENTS
🍪4 tbsp ghee
🍪4 tbsp jaggery powder
🍪1/2 cup whole wheat flour
🍪1/4 tsp baking soda
🍪2 tbsp cocoa powder
🍪1 tsp cornflour
🍪2 tbsp milk

Topping- dark chocolate chips

METHOD
1. In a glass bowl add ghee and jaggery powder and mix them well until they are nicely combined.
2. To thIs add whole wheat flour, cocoa powder, baking soda, and corn flour. Mix this well and your cookie dough will reach a coarse consistency.
3.To this, add the milk. Give it one final mix and bring the dough together.
Once the cookie dough is ready, divide it and shape it into two cookies.Let them rest in the refrigerator for 15-20 minutes.
4.Pre heat your oven to 180 degree Celsius.
Once rested, place your cookies on a baking tray lined with a silicon mat and top them with chocolate chips.
5. Bake the cookies for 12-15 minutes. Once the cookies are out of the oven, sprinkle some sea salt on top and let them cool completely

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