Frugal Kitchens: 5 ingredient chocolate cookie by Meenakshi Kapoor
When I started the series, the super gorgeous Meenakshi messaged me to ask if a cookie would be too extravagant in these circumstances. I assured her, it wouldn’t be. It wouldn’t be because we need to keep celebrating life, especially in difficult times. And what better than an easy cookie! For a lot of you who have children at home, the added stress of the lockdown is to keep children engaged and happy. Baking cookies together can be an excellent way of spending some happy time.
Also, it is just five ingredients, and Meenakshi has given alternatives too!
When you bake it, do get back in here and please share with Meenakshi your experience of baking it. Afterall, that is what communities do. Build bonds.
Recipe for 5-ingredient chocolate cookies
Makes about 10-12 cookies
Active time: 20 minutes
Resting time: 30 minutes
Ingredients:
1/3 cup of white flour/all purpose flour/maida
1/3 cup of cocoa powder
1/3 cup of whole wheat flour/atta
1/3 cup of soft butter (For vegan version, can be replaced with coconut oil)
1/3 cup of naturally processed sugar/khand (you can also use powdered white sugar)
Steps:
Preheat the oven at 180 degree celsius.
Cream butter and sugar in a bowl.
In another bowl mix the two flours and cocoa together.
Mix dry and wet ingredients together and gather them into a ball. Knead/mix the dough well to avoid any dry patches. You can add little bit more butter if the dry patches persist.
Shape the dough in a log of a base of roughly 1 inch radius and rest it in the fridge in an airtight container for 20 minutes.
Take out the log. Cut it into 1 cm thick cookies with a knife. Place the cookies on a tray lined with a baking sheet. Refrigerate the tray for 10 minutes.
Place the tray in the middle rack with both elements working. Bake them for 12 minutes. The centre of the cookies will yield when poked with finger but don’t worry they are ready.
Transfer the sheet to a wire rack. Cool them completely. With cooling they will become crumbly.
Enjoy! You can store them in an airtight jar for a week.
Note: The cookies in the photograph were topped with salted caramel but they taste great even without.
