Kitchen Journal
Sprouted Ragi Butter Choco-Chip CookiesBrown that ain't chocolate, yet a favorite!
A cookie they ask for, with an ingredient you’ll be happy to add.
15 mins Easy Kid-Friendly
A cookie they ask for, with an ingredient you’ll be happy to add
Ragi doesn't always have to look like ragi.
These buttery little cookies combine My MIL Garden Sprouted Ragi Flour with chocolate chips to make a crisp-edged, slightly soft-centred treat for little hands.
Perfect for after-school snack boxes, evening munchies or those inevitable “Amma, can I have a cookie?” moments.
Ingredients
- ¾ cup My MIL Garden Sprouted Ragi Flour
- ¼ cup Whole Wheat Flour
- ½ cup Unsalted Butter, softened
- ⅓ cup Powdered Jaggery or Brown Sugar
- ¼ cup Chocolate Chips
- ½ tsp Vanilla Extract
- A small pinch of Salt
- 1–2 tbsp Milk, only if required
How to Prepare
- Preheat the oven to 170°C and line a baking tray with parchment paper.
- Add softened butter and powdered jaggery to a bowl. Cream together until smooth and slightly fluffy.Mix in the vanilla.
- Add sprouted ragi flour, whole wheat flour, baking powder and a tiny pinch of salt.
- Gently bring everything together into a soft cookie dough. If it feels too dry, add milk one teaspoon at a time.
- Fold in the chocolate chips.
- Take small portions of dough, roll gently and flatten slightly between your palms. Place them on the baking tray, leaving a little space between each cookie.
- Add a few extra chocolate chips on top.
- Bake for approximately 12–15 minutes at 170°C, until the edges are set.
- Let them cool on the tray for 5 minutes before transferring them to a cooling rack.
MIL Tip
Don't wait for the cookies to become completely crisp in the oven. They'll still feel slightly soft when you take them out and will firm up beautifully as they cool.
Made With
Sprouted Ragi Flour
Stone ground with care, just like it used to be.
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