Whole Wheat Brookies

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 water 
  • 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

2 thoughts on “Whole Wheat Brookies

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