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Wholewheat & Oat Dark Chocolate Brownie Cookies

Brownie Cookies 2

Here’s a chocolate chip cookie recipe gone healthier, yet still deeply satisfying. This is not your everyday quintessential chocolate chip cookie. This one is better. Deep dark chocolaty + chewy + fudgy = comfort food!

Makes 1 1/2 to 2 dozen cookies

Ingredients

  1. 125g dark couverture chocolate {I used 72%}
  2. 50g unsalted butter
  3. 30g good quality cocoa powder
  4. 1 egg
  5. 100g brown vanilla sugar
  6. 1/2 tsp vanilla extract
  7. pinch salt
  8. 1/2 tsp baking soda
  9. 15ml yogurt {1tbsp}
  10. 80g oats
  11. 75g wholewheat flour
  12. 50g dark chocolate chips

Method

  1. Line two cookie trays with parchment paper and preheat your oven at 180C.
  2. In a heatproof bowl or in microwave or using double boiler method melt chocolate and butter and whisk until smooth.
  3. Stir in cocoa powder.
  4. Combine egg, yogurt and brown sugar in a large bowl and whisk till fluffy.
  5. Beat by adding vanilla extract, salt and baking soda.
  6. Mix in melted chocolate.
  7. Into this, fold in the oats, whole wheat flour and chocolate chips.
  8. Let it sit for 5 minutes for oats to absorb moisture. If the dough looks little ‘loose’, then add in 1-2 extra spoons of oats.
  9. Using a cookie scoop or spoon, drop the dough onto pre-arranged tray, by keeping at least an inch gap.
  10. Bake for 15-20 minutes or until the top feels set for a fudgy soft cookie. Bake for another 5 minutes for firmer cookies.
  11. Cool on tray for 5-10 minutes. Transfer on to wire rack to cool completely.

By Deeba Rajpal

Deeba Rajpal is a food writer, recipe developer and food stylist I met on Instagram when I featured her work on my food page, @foodfluffer. She runs a beautiful food blog called Passionate About Baking, because that’s exactly what she is. You can follow her adventures in the kitchen on Twitter , Facebook ,Pinterest and, of course, Instagram.

 

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