Eggless yet delicious Barley Ragi Chocolate Butter Cookies are perfect tasty treats for a kiddie birthday party. Do try this today!
Barley Ragi Chocolate Butter Cookies are decadent and rich. Yet they are prepared with healthy grains such as barley and ragi.
Cookies and biscuits are almost everyday snacks that kids like to munch on. They are perfect treats during any occasion; be it Christmas, Easter etc. Or even just as a snack during tea time.
Cookies also make awesome gifts for friends, colleagues and teachers.
These decadent Chocolate Butter Cookies are prepared with healthy grains like barley and ragi. Ragi adds to the richness of these yummy cookies.
This recipe is eggless and hence perfect for all you vegetarians out there.
My little girl played a very important role in whipping up these yummy Barley And Ragi Chocolate Butter Cookies.
She got her hands in, kneaded the cookie dough. Shaped them into little cookies and arranged them on parchment paper.
She is a little older than 4 and I thought she did a fabulous job with these cookies.
We baked these cookies for our wonderful friends Leena and her beautiful daughter Maya. Maya and Leena we enjoyed baking this for you. This post is dedicated to both of you. Love you both very much. So glad you spent almost all of the weekend with us.
Here’s to many more fun weekends.
We of course baked enough to indulge all through this week. My little girl is munching away on them. She says they are the best chocolate cookies she has ever eaten!
This recipe is a sure keeper. Get your kids to cook along with you these delicious treats today. Enjoy!
Check these out if you want bake something different:
Sieve together cocoa powder, flours and baking soda in a large mixing bowl. Set aside.
In another deep mixing bowl, add softened butter and sugar.
Cream the butter and sugar until light, creamy and slightly fluffy. [I did this using my hands. You can either use a balloon whisk or an electric beater to do the same]
Slowly add the dry and sieved ingredients into the butter and sugar mixture.
Mix gently with a rubber spatula or wooden spoon or your hands.
Mix until all the ingredients come together into a soft dough.
[If you find the dough too dry, you can either add 5 to 6 tablespoons of milk or a little more butter to get the right consistency. I prefer adding butter because I feel the texture of the cookie is better without the addition of milk]
Transfer the prepared dough to a Ziploc bag or any air tight container. Refrigerate it for 1/2 an hour.
Preheat oven at 180 degree Celsius or 350 degree Fahrenheit.
Line and grease a baking sheet.
Take out the dough from the refrigerator and shape it into cookies. [I got approximately 20 medium sized cookies with the above quantity]
Place the prepared cookies onto the baking sheet. Make sure you place the cookies 2 inches apart from each other. They spread out while baking.
Bake for 12 minutes. [Make sure you don’t bake more than that because chocolate cookies tend to burn quick] You may find the cookies are still soft at this time. Do not worry. They harden as they cool down.
Remove the cookies from the oven. Allow them to cool on the baking sheet for 3 to 4 minutes. Transfer them to a cooling rack.
Store the cookies in an air tight container or jar, once cooled to room temperature.