30 to 35 Minutes
Whole Wheat Fudge Chocolate Cookies
6 to 8 People
Take one stick of butter and place it at room temperature to soften. Or you can also put the butter in a microwave-safe bowl and melt it in the microwave. Now allow the butter to cool for about 30 minutes.
Take a stand mixer which has a paddle attachment and in a mixing bowl add the butter to make the cream and add both the sugars and continue paddling until the butter becomes fluffy.
To the mixture add vanilla essence and then the eggs. Then mix them briefly until they are just incorporated.
In another mixing bowl add the cocoa powder, India Gate Whole Wheat Flour, baking soda, and salt. And whisk it until the whole mixture is smoothened.
Now add the whole wheat flour mixture you made in step 4 to the butter mixture you made in step 3. The dough which is going to be formed will become sticky, but you will be able to touch it with your fingers and note it should not be messy.
Add then add the choco chips and mix them thoroughly.
Now cover the top of the mixing bowl with a plastic wrap airtight and let the dough rest in the refrigerator for approximately 30 minutes to 2 hours
When you see that the dough is ready to use for baking, then preheat the oven to 350ºF. Roll the dough into slightly larger balls compared to a golf ball and place them in such a way that they are apart from each other at approximately 2 inches on a baking sheet.
Bake the cookies for 9 minutes. This timing will be depending on the temperature of the dough. The cookies are expected to be puffy and soft.
Let the cookies cool on the baking sheet for approximately 5-10 minutes. Then transfer them to a cooling rack so that they can cool completely or at least let the cookies get reduced to room temperature.