There’s always something exotic or should I say romantic about chocolate cookies. They bring with them smiles and happiness no matter how small they are. The first bite is bliss, the second, heaven and by the third, you’re dancing with angels.
My love for cookies goes back to my childhood…it was one of the few things I ate when I first came to India. All other tastes seemed foreign, which they were for someone who had spent all her lifetime in England. I hated milk. I hated Indian food. I hated everything Indian. My dad somehow managed to get me boxes and boxes of cookies from Crawford Market, a haven for imported products at that time. How he managed to meet my demands, I have no idea, actually I shudder to even think of what I would have done in his place. But then he’s a gem and i am the cookie devil 🙂
So cookies grew on me and grew my waistline too! 🙂 till I came to a point where everything with butter, chocolate and flour was banned. Ummmph! Today, however I have learnt the magic words–rationing and portion sizes–and have started adapting cooking techniques to fit the calorie chart. The double chocolate cookies are back on the menu and for once I don’t shy away from munching them down.
This is a rather simple recipe with some very basic changes to keep with our new lifestyle. It’s organic. It’s sugar free, it’s gluten free. And it’s yummy! I’ve upped the ante of this cookie by adding fried bacon bits to it. If you enjoy bacon you should follow the recipe. If you don’t, the recipe is good to go without that too.
Total time: 45 minutes
Prep time: 20 minutes
Baking time: 15 minutes
Skill Levels: Basic
Equipment needed: Hand held blender, Oven
Makes: 24 cookies
1 cup gluten-free flour (you can use self raising flour, and skip the baking powder and baking soda)
1/2 teaspoon baking powder
1/2 teaspoons baking soda
1/2 cup sugar free dark chocolate
2 tablespoons cocoa powder
100 grams melted butter / coconut oil
1/2 cup white chocolate bits
1/2 cup bacon (optional)
1 egg at room temperature
1/2 cup palm sugar (its GI is 35, when u feel like indulging in sugar, this is the one to go for)
To sprinkle on top
Atlantic sea salt
Coarsely crushed Malabar pepper corns
1. Heat the oven to 180 degree centrigrade
2. Prepare a baking tray by lining it with baking paper and some butter (I’ve used bacon fat here)
3. Beat the butter/ oil and sugar together till it’s nice and creamy.
4. Beat the egg in and mix till frothy and light. Add the vanilla essence.
5. Mix together all the dry ingredients and slowly add them to the egg mix. (If you’re adding bacon bits, this is where you should be adding the fried and drained bacon pieces.)
6. Mix well till the cookie mix is nice easily drop-able with a spoon.
7. Drop spoonful of cookie dough on the prepared baking tray.
8. Sprinkle the cookies with freshly crushed Malabar pepper corn and Atlantic sea salt.
8. Bake for between 13-15 minutes. Remove from the oven, transfer the cookies to a wire tray and let it cool.
9. When completely cold store in an air-tight container. The cookies stay well for about 4-5 days, but rarely last so long!