Dark and light. Dark chocolate,so dark and intense,it's almost decadent. And it's healthy. And I'm so doing a happy dance.Cracking the code. This was. Sometimes health and taste can marry and produce the most beautiful babies.These cookies.
These chunky ,gorgeous babies.They taste like dark chocolate that's a wee bit toasted and then the White chocolate chips come in and say a sweet hello.Hello with a cup of coffee.Oh and did I tell you they smell amazing too.
Nothing like the Ragi cookies that come in plastic pouches. Yes, they are made of Ragi.So gluten free and rich in calcium too.That's in addition to the high fiber goodness of a whole grain. Fox tail Millet... The beautiful Ragi.Oh and the benefits of Chocolate.So say you'll join me and dance to the kitchen with me.
The Ragi flour is slightly toasted ,making a world of a difference.The ebony is because of the cocoa powder. And ivory is from the White chocolate. I didn't have chocolate chips so I chopped up white chocolate and added it to the cookie dough.
I scooped it out and lightly flattened the dough . Since the dough is denser than a whole wheat or refined flour dough it didn't rise too much . And of course the eggs not being there... But the cookies are dense. Crisp on the outside and a little chewed and chocolatey in the center.Almost like the chocolate melts and denies the existence of the Ragi.
So go ahead and make them.I used desi ghee or cooled brown butter. You can use butter also, but the brown butter or desi ghee takes the cookies to heaven and makes them Angelic.
PS by reducing 100 GMs butter, you'll get 75 GMs desi ghee or brown butter(strained). A post on making brown butter or desi ghee coming up ASAP.
For the
Ragi Cookies Ebony and Ivory -Chocolate and White Chocolate Chip cookies...
You need
1 cup (plus a little extra) Ragi or Nachni atta or Fox tail millet flour 75 GMs desi ghee or brown butter or use 100 GMs butter8 tbsp sugar1/2 tsp baking powder2 tbsp cocoa powder1 tsp vanilla extract 6 tbsp cold milk1/3 cup white chocolate chips
Pre heat oven to 170C and line your cookie sheets with baking paper. Helps with the cleanup and because the cookies are so dark ,the paper helps identify that the cookies are cooked.
Roast the Ragi flour lightly over low heat ,until the raw smell goes. Not to color the Ragi flour.Allow to cool. Measure out the flour and add 1/2 tsp of baking powder.
Cream the brown butter and sugar and vanilla. Because I generally use liberal amounts in my Indian cooking, I generally have loads at hand. So my brown butter is cream and almost solid even in room temperature.
So cream this beauty with sugar and vanilla.Add in the cocoa powder and whisk together.Add in the milk.
Now add in the Ragi in three batches and then add the White chocolate.Set aside two minutes. If the dough appears too wet add in a spoon of Ragi flour more and mix.
Scoop onto cookie sheet or use two spoons to get the shape. The main reason why we use I've steam scoops is so that we get the same size. Identical for even cooking.
Lightly pat and flatten.
Remember Ragi is a dense flour so the cookies will not be dense. Slide the trays into the oven . Ten minutes and start prowling near the oven.
Sweet dog follows me around. According to hubby dear, we're like Mary and her lamb.Only he's in it for the crumbs.
12 minutes and you need to check. These are dark so may burn. Underdone is better than burnt.
Pull the tray out and check, the cookies will be soft, but the bottom should begin to firm up.If not done, reduce the oven temp a wee bit and pop them back in for another minute or two.
Bring them out and let cool on the tray for 5 minutes and then slide the parchment paper onto a wire rack to cool.They firm up gorgeous in half an hour.
So go on , do the happy dance while you bake these beauties.
And remember ebony and ivory.So what are you baking today???
