Super moist, egg free double chocolate cookies is what all i made for my friends kid. Much better than the preservative loaded super seller in the market. She dipped it in hot milk and drank the chocolatey milk too. Loosely adapted from a TV show, chef approximately added ingredients and i was surprised with the perfect outcome, wish it happens to me as well.
What you need:
All Purpose Flour / Maida - 1/2 cup
Cocoa Powder - 2 tbsp
Brown Sugar - 6 tbsp or you can increase if more sweet needed
Vanilla Essence - 1/2 tsp
Butter - 1/4 cup
Salt - pinch
Baking Powder - 1/4 tsp
Dark chocolate chips / Milk chocolate broken pieces - 1/2 cup
Milk - 2 to 3 tbsp or as per reqt
Hot to make:
Pre heat Oven to 180 C for 10 minutes minimum.
In a bowl add softened butter, milk, sugar, vanilla essence beat until sugar melts.
In another bowl add APF, Cocoa, Baking Powder, Salt mix well add the wet ingredients and give a nice mix, do not beat this mixture.
If this mixture is too dry add a tbsp more milk or just go with it. The dough will be sticky on refrigerating it will harden a bit.
Add chocolate chips / chocolate pieces and refrigerate for 10 minutes. For the cookie dough to harden a bit, so it gets easy to roll.
Pinch small bite sized roll them and arrange on a buttered sheet.
Bake for 10 - 12 minutes, not more than this in middle rack. The cookies will be soft once they come out. It will harden once it cools down.
*Do not bake them more than 12 minutes or else they make get burnt.
*Wheat flour / Atta can be replaced to APF but the resultant may differ.