RITIKA NARULA

Healthier Choco Fills Cookie

AuthorRitika NarulaCategory, , DifficultyBeginner

Chocolate Filled Healthier Cookies with whole grains and unrefined sugar

Yields9 Servings
Prep Time40 minsCook Time24 minsTotal Time1 hr 4 mins

For Chocolate balls/ stuffing
 70 grams dark or milk chocolate or both ( I used both- amul brand)
 30 ml or 2 tbsp oil ( coconut oil)
For Cookie Dough
 110 grams whole wheat flour
 10 grams Cornflour
 55 grams butter-cold and diced
 1/4 tsp plus 1/8 tsp or 2 pinches of baking powder
 60 grams or 1/4 cup plus 3 tbsp bura sugar or unrefined sugar ( see notes)
 5 tbsp cold milk

For Chocolate Balls/ Stuffing-
1

Melt chocolate in microwave at 15 seconds interval till fully melted. Stir after every 15 second. Do not overheat the chocolate. ( see notes)

2

Add in coconut oil and stir to mix well. We want it to have a flowing consistency .

3

Place it in a freezer for 10 to 15 minutes, till it is set but not too hard ( like pic)

4

Line a tray or plate with parchment paper and keep aside .
Take the set chocolate out of the freezer and form small balls using measuring spoon . Place the chocolate balls on parchment paper lined tray. Repeat till all chocolate is finished .Keep this tray in freezer till further use/ assembly.

For the Cookie Dough-
5

Take whole wheat flour, Cornflour, baking powder in a bowl and mix well.

6

Add Bura Shakar or Sweetner of choice and mix everything well. If using unsalted butter , then add a pinch of salt as well.

7

Now add cold diced butter to the flour mixture. Using fingers , rub the butter into flour till it resembles coarse sand.

8

Add in vanilla extract.

9

Pour milk gradually - one tbsp a time. Bring the dough together without kneading. Keep adding till you get a smooth dough. I had to add 5 tbsp of milk to form a smooth dough. You might have to add less or more depending upon the quality of the flour used.

10

Form small balls of the dough (around 10 grams each). Place in a plate.

11

Now flatten the ball and make disc by pressing in your palms.( We want it like a small puri or chapati without rolling).

12

Repeat steps of forming small balls and flattening to form small disc till dough is finished.

Assembling the Cookie-
13

Preheat Oven at 180 Degree Celsius for 10 minutes in convection mode or toast mode.

14

Take one flattened disc in your hand .Place chocolate ball ( which must have set by now) in the centre.

15

Place the other disc on top of this. Cover it from all sides. Seal the upper disc with the lower from the bottom .

16

Turn this cookie upside down so seal comes at the bottom.

17

Now roll this ball smooth using your hands. Here soothen this out just like you make peda or rasgulla balls but with gentle pressure. Try to make it crack free or with minimal cracks.

18

Slightly flatten the cookie .

19

Prick it with skewer from below. Just one hole using skewer at the bottom is enough for passage of air.

20

Place on a slightly greased or parchment paper lined baking tray. Put the side which you pricked as the bottom of the cookie.

21

Repeat the steps for making other cookies using two discs per cookie with chocolate balls, flattening them and pricking with the skewer.

22

Bake at 180 degree Celsius for 20 to 30 minutes till the edges and bottom is brown.

23

Remove from oven and Let it sit on the tray for 15 minutes.

24

The bottom side will look like this once done.

25

Enjoy the oozing chocolate from the cookie

Notes:-
26

(1) I would recommend to use Amul or Bournville for this and not dairy milk style chocolate.
(2)I used salted Amul butter for the recipe so i skipped salt in the dough.
(3) I used edible coconut oil of Patanjali and highly recommend that here. Substitute any neutral flavour oil if not having coconut oil.
(4) The chocolate inside is perfect in the sense it doesn't make the cookie soft and soggy and it still gives the melty feel to the cookie.
(5) All the cookies were finished the day it was made so i am not sure about how well they can be stored. I will update on this by attempting this again sometime soon.

Ingredients

For Chocolate balls/ stuffing
 70 grams dark or milk chocolate or both ( I used both- amul brand)
 30 ml or 2 tbsp oil ( coconut oil)
For Cookie Dough
 110 grams whole wheat flour
 10 grams Cornflour
 55 grams butter-cold and diced
 1/4 tsp plus 1/8 tsp or 2 pinches of baking powder
 60 grams or 1/4 cup plus 3 tbsp bura sugar or unrefined sugar ( see notes)
 5 tbsp cold milk

Directions

For Chocolate Balls/ Stuffing-
1

Melt chocolate in microwave at 15 seconds interval till fully melted. Stir after every 15 second. Do not overheat the chocolate. ( see notes)

2

Add in coconut oil and stir to mix well. We want it to have a flowing consistency .

3

Place it in a freezer for 10 to 15 minutes, till it is set but not too hard ( like pic)

4

Line a tray or plate with parchment paper and keep aside .
Take the set chocolate out of the freezer and form small balls using measuring spoon . Place the chocolate balls on parchment paper lined tray. Repeat till all chocolate is finished .Keep this tray in freezer till further use/ assembly.

For the Cookie Dough-
5

Take whole wheat flour, Cornflour, baking powder in a bowl and mix well.

6

Add Bura Shakar or Sweetner of choice and mix everything well. If using unsalted butter , then add a pinch of salt as well.

7

Now add cold diced butter to the flour mixture. Using fingers , rub the butter into flour till it resembles coarse sand.

8

Add in vanilla extract.

9

Pour milk gradually - one tbsp a time. Bring the dough together without kneading. Keep adding till you get a smooth dough. I had to add 5 tbsp of milk to form a smooth dough. You might have to add less or more depending upon the quality of the flour used.

10

Form small balls of the dough (around 10 grams each). Place in a plate.

11

Now flatten the ball and make disc by pressing in your palms.( We want it like a small puri or chapati without rolling).

12

Repeat steps of forming small balls and flattening to form small disc till dough is finished.

Assembling the Cookie-
13

Preheat Oven at 180 Degree Celsius for 10 minutes in convection mode or toast mode.

14

Take one flattened disc in your hand .Place chocolate ball ( which must have set by now) in the centre.

15

Place the other disc on top of this. Cover it from all sides. Seal the upper disc with the lower from the bottom .

16

Turn this cookie upside down so seal comes at the bottom.

17

Now roll this ball smooth using your hands. Here soothen this out just like you make peda or rasgulla balls but with gentle pressure. Try to make it crack free or with minimal cracks.

18

Slightly flatten the cookie .

19

Prick it with skewer from below. Just one hole using skewer at the bottom is enough for passage of air.

20

Place on a slightly greased or parchment paper lined baking tray. Put the side which you pricked as the bottom of the cookie.

21

Repeat the steps for making other cookies using two discs per cookie with chocolate balls, flattening them and pricking with the skewer.

22

Bake at 180 degree Celsius for 20 to 30 minutes till the edges and bottom is brown.

23

Remove from oven and Let it sit on the tray for 15 minutes.

24

The bottom side will look like this once done.

25

Enjoy the oozing chocolate from the cookie

Notes:-
26

(1) I would recommend to use Amul or Bournville for this and not dairy milk style chocolate.
(2)I used salted Amul butter for the recipe so i skipped salt in the dough.
(3) I used edible coconut oil of Patanjali and highly recommend that here. Substitute any neutral flavour oil if not having coconut oil.
(4) The chocolate inside is perfect in the sense it doesn't make the cookie soft and soggy and it still gives the melty feel to the cookie.
(5) All the cookies were finished the day it was made so i am not sure about how well they can be stored. I will update on this by attempting this again sometime soon.

Healthier Choco Fills Cookie

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