I was in a hurry to bake chocolate chip cookies for my cousin, and was left over with lot of whey water too. “Can I use this in baking a cookie”, I wondered. Well, the end result of the cookie experiment was a tasty choco chip cookie that tasted like a cookie and a brownie. Let’s get straight to the recipe now 🙂
Ingredients
- 1 1/2 cup whole wheat flour
- 1 tsp Baking Powder
- 1/8 tsp Salt
- 3/4 cup whey waterÂ
- 1/2 cup oil
- 1 cup sugar
- 1 tsp Vanilla Extract
- 6 tbsp Unsalted Butter
- 75 g chocolate chips
- 1/4 cup cocoa powder
- 50 g dark chocolate melted
- 1/4 cup warm milk
- 1 tsp instant coffee powder
Method
- Pre-heat the oven to 160 degrees Fahrenheit and line cookie sheets with parchment paper
- Melt the dark chocolate in a microwave on low power for 1-2 minutes. Pour the warm milk over the melted chocolate and keep this mixture aside
- In a large bowl, cream together the butter and sugar until light and fluffy
- Add the whey water, oil, melted chocolate and blend well
- Sift in the flour, cocoa powder, coffee powder, baking powder, and salt
- Mix the flour mixture using a folding in movement, which means just mix in one direction
- Fold in the chocolate chips evenly
- Refrigerate the dough for 30 minutes
- Scoop the dough onto a parchment paper-lined baking sheet. Leave enough gap between each cookie to rise
- Bake for 15-20 minutes until the cookies brown well
- Let it cool on a wire rack