The whole wheat cocoa cookies with chocolate chips are delightful cookies, firm to the bite and perfect for enjoying at breakfast, simply dipped in milk, even plant-based, or perhaps served with fruit juice, tea, or coffee.
They are prepared very simply and without the use of any special tools, resulting in cookies that will surprise you with their taste.
Crunchy to the bite and with an intense chocolate aroma, they are reminiscent of a type of cookies known for not using refined raw materials and which meet great success on supermarket shelves.
The simplicity of preparation makes these treats suitable to be made with the involvement of children, who will certainly participate with great satisfaction.
If desired, part of the flour can be replaced with chopped hazelnuts or almonds, even though the presence of whole wheat flour in the dough gives the final result a body such that when eating them, one will feel as if these little cookies already contain nuts.
Easy cookies, but I assure you they are really good!
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients (for about 25 cookies)
- 5 oz whole wheat flour
- 4 oz semolina flour
- 5 oz brown sugar (whole cane)
- 1.4 oz unsweetened cocoa powder
- 1/2 cup butter (softened)
- 2 eggs (medium)
- 2 tsp baking powder (leveled)
- 1/2 packet vanillin
- to taste salt
- 2 oz dark chocolate chips
Tools
- 2 Baking trays non-stick
- 1 Spatulas
Steps
To prepare the whole wheat cocoa cookies with chocolate chips, first measure the amount of butter needed and cut it into pieces, leaving it out of the fridge to soften.
When the butter reaches a creamy consistency, work it for a short time with the whole cane brown sugar.
Then add the whole wheat flour, semolina, vanillin, sifted baking powder, and whole eggs, mixing one egg at a time with the dry ingredients and using a fork to help.
Then briefly knead with your hands.
Finally, add a pinch of salt, the chocolate chips, and incorporate into the dough with a spatula.
You will obtain a soft dough, from which you can take a piece at a time weighing about 1 oz.
With the dough taken, make flattened balls by rolling them on the palms of your hands, if necessary sprinkled with unsweetened cocoa.
Place them spaced apart on a non-stick baking tray (still buttered) or on a baking tray lined with parchment paper.
Bake in a preheated static oven at 320°F for about 20 minutes, in the center of the oven.
Let them cool on a rack.
The whole wheat cocoa cookies with chocolate chips are ready.
Store the cookies well-closed in a food bag or tin box for 4 or 5 days.
Store the cookies well-closed in a food bag or tin box for 4 or 5 days.
Store the cookies well-closed in a food bag or tin box for 4 or 5 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been bought and tested by myself. To view the recommended products click here.
