Ragi (Finger Millet) Choco Chips Cookies

Finger Millet Choco Chips Cookies

Ragi Choco Chips Cookies

There is something about Ragi, He is humble, earthy, virtuous and a good friend of Cocoa. Now Cocoa has always been flamboyant. Wherever she goes she casts a spell. People swoon over her and everybody wants to have a piece of her. That’s the magic of her existence.

One day Ragi and Cocoa fell in love. Their different-ness became complementary and became oneness. So the legends say!

Ingredients:

1 Cup heaped Ragi Flour (Finger Millet)

75 gm Unsalted Butter ( I am using Salted Butter)

8 tbsp Castor Sugar (Add 1/2 tbsp more if using Salted Butter)

1/2 tsp Baking powder

2 tbsp Cocoa Powder

1 tsp Vanilla Essence

1/3 cup or more Chocolate Chips

6 tbsp Milk

Serving: 12 Cookies

Method:

Finger Millet Choco Chips Cookies

Dry Roast Ragi

  • In a wide wok, dry roast Ragi flour on medium flame for 2-3 minutes till the raw smell goes away. Remove from heat and set aside to cool down.
Finger Millet Choco Chips Cookies

Mix Butter and Sugar

  • Pre-heat the oven to 160C or the cookie temperature specified in your oven manual. Whisk Butter and Sugar till creamy. Add Vanilla essence. Mix.
Finger Millet Choco Chips Cookies

Ragi, Baking Powder and Cocoa

  • Sift together Ragi flour, Baking powder and Cocoa powder.
Finger Millet Choco Chips Cookies

Cookie dough, crumbly, yet cohesive

  • Add it to the Sugar and Butter mix and mix together. The mixture will look like a crumble. Add Chocolate chips.
  • Now add milk little by little so that the dough comes together. I believe Yoghurt can be used instead of milk too, I have used milk here. Add as little milk as needed. The mixture need not be as cohesive as a roti/bread dough. Just that when you grip a part of the mixture you should be able to hold it and shape it like a ball.
Finger Millet Choco Chips Cookies

Ragi Cookies, ready to bake!

  • Flatten the cookies and place it on a greased cookie tray.
Finger Millet Choco Chips Cookies

Ragi Choco Chips Cookies

  • Bake for 12-13 minutes. Immediately take out of oven. The cookies would be very soft and crumbly, so let it cool down for a minute in the tray. With the help of a spatula very carefully transfer the cookies to a wire rack and let it cool down completely. Store in an airtight container. Enjoy with Tea or just like that 🙂

Since I was doing the Ragi cookies for the first time, the tricky part was to know whether the cookies were done.  Ragi flour is already brown and addition of Cocoa makes the mixture really dark. To add to it my oven door is tinted, hence I ended up over baking my first trial batch by a bit. I baked the second batch for 13 minutes and they came our perfectly. As they say, the cookies continue to cook for a few minutes after they are out of the oven, hence it is best to leave them alone till they are cool, no matter how hard the abstinence seems  🙂 One good sign to know the cookies are getting done is to check for cracks on top.

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