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Chocolate cookies


2 cups all purpose flour (Maida)

4 oz Butter

1 tsp mango essence (or any flavor you like with chocolate flavor)

1 egg

½ cup+ 2 tbsp sugar

1 tbsp + ¼ tsp cocoa powder

½ tsp baking powder


In a bowl mix butter, sugar and egg. Beat them, till smooth.

Now add mango essence, all purpose flour and baking powder to it. Mix them and then make a soft dough with your hands. Apply some flour to your hands if its too sticky.

Now divide this dough into two equal parts. In one part add cocoa powder and mix it well. Now as the dough will be too soft and sticky cover it with cling foil and keep in freezer for at least 30 minutes or till it gets hard.

Once its hard enough to handle. Take it out from the freezer. Make sure its hard and not too sticky. You have to be very fast from now else you will end up keeping it back in freezer after each step.

Take two sheets of parchment paper or plastic sheet (I used plastic sheet). Place one dough in center of the one sheet and place the other sheet on it.(let the other dough be in freezer only)

Now with help of rolling pin start rolling it down slowly n slowly as it will be hard to roll out. Roll it down evenly into a ½ inch thick sheet. (while rolling if you find dough is too soft, keep it back in freezer with the plastic sheet itself for 10 minutes, once it turns hard than again roll in down).

When you are done with one dough keep it back in freezer and repeat the same thing with other dough.

Mango essence dough

Chocolate dough

Now keep both the sheets back in freezer for ten minutes.

Now take out mango essence sheet and cut into a rectangle shape. The biggest rectangle you can cut out from the rolled sheet.

Now place this rolled sheet on top of chocolate sheet.(No need to remove the plastic covering for any of the sheet during this step).Now with help of knife put the marks on chocolate sheet so that you get the same size as of mango sheet.

Now remove the plastic covering from mango sheet and place it over the chocolate sheet. Make sure your sheets are hard enough to handle. At any point if you find them sticky and soft just keep them in freezer for 10 minutes. Now roll up both the sheets together with your both ends at end of the sheet and make sure there is no space in it while rolling. Roll them as tight as you can.

After rolling you will get a cylindrical shape dough.

After rolling cylindrical shape dough

This is how it will look from corners after rolling

Now roll this back in plastic sheet and keep it in freezer for 15 to 20 minutes.

Mean time you can pre-heat your oven at 350f/ 180c and grease your baking tray with oil or place parchment sheet.

Now take out the dough and start cutting it into ½ inch thick circles.

Place them on your baking tray. Make sure there is enough space between them.

Bake them for 10-12 minutes at 350f.

Before baking

After baking

They will turn light brown from bottom. After you take it out from oven let them cool down for at least 15 minutes .

Yummy chocolate cookies are ready..

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