This is one of cocoa recipes that I bookmarked recently to try. If my memory serves me right, it must be from diabetic living website. The recipe attracted me since it was mentioned that these cookies taste like rich brownies and to top that, they were eggless. The recipe is quite an easy one and so I tried them around 11 pm last night when I was not feeling sleepy. :)
The recipe mentioned that the cookies would be set by 8 - 10 minutes. The scoops of dough remained unaltered in shape until the sixth minute and so my daughter and I sat in the kitchen thinking that they would be ready by the next couple of minutes. However, after that period, they started to spread and began to become almost gooey. I thought that this experiment was going to end in a disaster and started to curse myself for trying those at the middle of the night. However, I kept them baking for around 8 - 10 minutes more and removed them thinking that probably they would end up in trash.
Nope, I was wrong. They were absolutely delicious and crispy. I forgot to sprinkle the powdered sugar at that hour but they were absolutely good. They are very dark brown in color, just like brownies but were perfectly done. They were more like chocolate cookies than brownies and received more than a seal of approval from my kids. I need to bake one more batch this week. :)
(The following ingredients yield 24 cookies. If you want to halve the recipe to get a dozen cookies, use the ingredients mentioned in the parentheses / brackets. )
1 cup all-purpose flour (1/2 cup)
1/4 teaspoon baking soda (1/4 tsp)
1/4 cup butter (2 Tbsp)
2/3 cup sugar (5 Tbsp)
1/3 cup unsweetened cocoa powder (Heaped 2 Tbsp)
1/4 cup packed brown sugar (2 Tbsp)
1/4 cup buttermilk or sour milk* (2 Tbsp)
1 teaspoon vanilla
Nonstick cooking spray
1 tablespoon sifted powdered sugar (I didn't use it. )
* To make 1/4 cup sour milk, pour 3/4 teaspoon lemon juice or vinegar to a glass measuring cup. Add enough milk to make 1/4 cup total liquid; stir. Let mixture stand for 5 minutes before using
1. Combine flour and baking soda in a bowl and set aside. Melt butter in a saucepan and stir in sugar, cocoa powder and brown sugar. Add buttermilk, vanilla and flour. Stir just until combined. Cover and chill dough for 1 hour. When you remove the dough out, it would be firm.
2. Preheat the oven at 350 degrees F.
3. Drop chilled dough by rounded teaspoons onto a greased cookie sheet. The cookies will spread while baking and so space them accordingly.
4. Bake for 8 to 10 minutes or until edges are set. (Actually I baked around 16 - 18 minutes since they were not set by 10 minutes and were almost at semi liquid stage.)
5. Transfer to a wire rack after a couple of minutes and let cool.
6. Sprinkle with powdered sugar.
This is my day 4 post in BM#11 with "eggless baking" theme. Check here to find out what my fellow marathoners are cooking during this marathon.
I am sending these to the following events -
Bake Fest # 2, hosted by Sangee, originally started by Vardhini
CC - Holiday Baking by Sravs
Let's Cook - Baked Goodies, an event by Radhika.
Sinful Delights hosted by VardhiniSweet Baked at