These brownie cookies are no less than the regular chocolate brownies.

Cookie dough runs on a weekly rotation in to my oven. It is a family favorite with everyone having preferred flavors along with their evening cup of coffee.

After much assessments I have derived to a base recipe for cookies where I just have to vary the toppings.

A few basic ingredients are replaced by their healthier versions, like I have used whole wheat flour in place of all purpose flour. In goes the clarified butter (desi ghee). Feel free to use the regular butter instead.

Also, I use brown sugar in all my cookie recipes.

INGREDIENTS

1/2 cup dark chocolate, melted

1/2 cup clarified butter (desi ghee)

1 1/2 cup whole wheat flour

1/4 cup + 1tsp brown sugar

1 tsp vanilla essence

1 tsp baking powder

1/4 tsp salt

1/4 cup milk, room temperature

1/2 cup walnuts, chopped

METHOD

Whisk flour, baking soda, salt in a bowl and set aside.

In a separate bowl, cream together butter, melted chocolate and brown sugar until combined well and then stir in the vanilla essence.

Now add the dry ingredients to it in two halves until no lumps remain. Add milk as per requirement. The dough should be soft but thick enough to avoid spreading while baking. In the end, fold in the chopped walnuts.

Cover the dough and let it chill in the refrigerator for 2-3 hours. Take out the dough and allow it to soften for about 10 minutes at room temperature.

Roll out the dough into small balls and flatten with a spoon on the baking tray. Bake at 180C for 12-15 minutes.

NOTES

Feel free to use nuts and seeds of choice.

Flaxseeds is completely option in the recipe as it may not suit everyone.

You can to use regular sugar instead of jaggery powder.