Here comes another version of my cookie recipes. I have previously made butter cookies with chocolate glaze, this is a slight variation to it where the chocolate is not a topping but part of the cookie itself. NIce isn’t it? Well, I googled a lot for this recipe and found that these measurements give the perfect recipe.
Makes: 20-25 cookies
Preparation time: 15 mins
Baking time: 15-20 mins
All-purpose flour/maida – 2 cups
Semolina/suji – ¼ cup
Powdered Sugar – 1 1/4 cups
Cocoa powder – 1 tbsp
Vanilla essence – ½ tsp
Melted Butter/Oil – ¾ cup
Baking powder – ½ tsp
Curd/yogurt – 3 tbsp + 1 tbsp
Almond flakes – for topping (optional, may use any nuts of your choice)
- Blend together the sugar, vanilla essence, 3 tbsp yogurt and melted butter. You need to mix them very well. I used a blender to combine them, it was easier.
- Pour it into a large mixing bowl and set aside.
- In a separate bowl sieve together the all-purpose flour and baking powder.
- Add this flour mixture and the semolina to the sugar-butter batter prepared earlier and combine to form soft dough. If the dough is very crumbly, add curd/yogurt a tbsp at a time to get a firm and soft dough. Be careful not to add too much curd at once as this will make the dough soggy. I had to use 4 tbsp curd for my dough.
- Divide the dough into 2 equal parts.
- To one part of the dough add the cocoa powder and mix well. It will take about 2-3 minutes until the cocoa is well combined into the dough and you get a dark brown color.
- Make small balls out of this cocoa dough and place aside. This dough makes about 24 balls.
- Take the other part of the dough (let’s call it butter dough) and make 24 balls with this as well. Whatever be the number, make sure the number of balls with both parts of dough is equal.
- Place the cocoa ball first on your work surface. Take the butter dough ball, shape it into a long cylinder and wrap it around the cocoa ball. Now flatten the cocoa ball slightly. This will seal any gaps present between the two balls.
- Shape all the balls in this manner and place them on a greased baking tray. Leave some gap between them as they will rise.
- Top each one with an almond flake and press the almond slightly into the dough.
- Bake these in an oven pre-heated to 180°C for about 15-20mins or until they turn into golden brown color and the bottom of the cookie changes color as well.
- Enjoy these cute chocolate cookies with a cup of hot coffee!!