Choco Rocco Cookies

The first batch where the chocolate got melted a bit in the dough while kneading with the hooks on.

The second batch in which I mixed the chopped chocolate with a spatula.

I've eaten a lot of the wooden chocochip cookies that you get in packets. The chocolate in it won't melt even in a desert. I wanted to make choco chip cookies with a nice fudgy chocolate in every bite. After all these were to be sent to dear friend 1100kms from where I live.

I won't say how good they were. Figure it out, make them. I immediately made a huge second batch for my trip and packed some off for my nephew.

Ingredients

200gms maida/ all purpose flour
1/2 teaspoon salt
1.5 teaspoon baking soda
1 cup butter or 1/2 cup ghee
1/2 cup caster sugar
1/2 cup Demerara sugar
1/8 cup honey
4 tablespoons curd
1 cup Chopped dark chocolate.
1 teaspoon vanilla extract

In a bowl whip up the butter and sugars. Then cream it with honey and curd. Now mix the maida, salt and baking soda in a separate bowl and then using the dough hooks knead the flour with the wet mix. Tip off the chopped chocolate into the dough and mix a bit to distribute into the dough. The first batch is darker because I put the chopped chocolate and used the hooks to mix them into the dough so a bit of chocolate melted in the dough.

With the tablespoon scoop out medium sized cookies. It should give you 40 medium cookies. I made large cookies and small cookies. Got about 8 big ones and 24 small ones.

Here is the second batch

Bake them until top of the cookie is golden. Gets done in about 20 mins at 180 deg Celsius in convection mode.

Like I mentioned before the cookies are soft inside with large choco roccos fudgy, at room temp but if kept in the fridge they are a little firmed up. Me and my family love them either way.