After baking two cookies, I wanted the third cookie to be a chocolate one. At first I thought of baking choco chip cookie with egg, but then I remembered Srivalli’s Chocolate Nankhatai. When I first read that post, I wanted to bake a batch immediately, but somehow I couldn’t do. Once I remembered the post, there was no turning back. I decided to use my Nankhatai recipe as the base. Having a bag full of Callebut, I have been enthusiastically using them in recipes, but I also treat them like gold. At first I thought of incorporating melted chocolate in the dough, but I was not sure how it would turn, so I just added it as a topping and went with a cocoa powder base for the dough.
Nankhatai are Indian cardamom flavoured cookies usually made with a combination of sooji, besan and maida. Pistachios are added as toppings and ghee is used to bring the dough together. To make the chocolate version of any cookie, just swap 25 gm of flour with equal quantity of cocoa powder and you are good to go. You can also add vanilla essence, but I didn’t add because I wanted the flavour of besan and sooji to be felt. Vanilla would over power the flavour. You can also add cardamom powder, but again I didn’t add as I was not sure how it would go with chocolate. The dough must be crumbly and not a pliable dough. If it is too crumbly add one or two tsp of ghee extra to the dough. If there is too much ghee, the cookies would spread and become thinner. We don’t want that to happen here. The final cookies turned out amazing and my taste tester was too happy.
Makes 14 Cookies
All Purpose Flour / Maida – 75 gm
Sooji / Semolina – 30 gm
Besan / Chickpea Flour – 50 gm
Cocoa Powder – 25 gm
Sugar – 100 gm
Baking Soda – 1/2 tsp
Ghee / Melted Butter – 100 gm
Chocolate Chips For Topping
Preheat oven to 160°C.
In a bowl add all the dry ingredients except choco chips and mix well.
Add melted butter or ghee and bring together to form a soft crumbly dough.
Pinch small portions, shape into a cookie and arrange on the baking tray.
Place choco chips in the centre and press it a little.
Bake in the oven for 15 – 20 minutes until slightly firm.
Remove from oven and allow the cookies to cool on the tray itself.
Once cool, remove and store in airtight jar.
Here is my regular Nankhatai recipe and I also made a video for that.