INGREDIENTS | Makes 8 Cookies
- 75g dark chocolate 60% dark
- 25g unsalted butter
- 85g icing sugar not powdered sugar
- 30ml yoghurt dahi
- 75g all purpose flour
- 5g cocoa powder unsweetened
- 1/8 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/4 tsp salt
- 8 cubes of Milk Chocolate
- 8 veg Marshmallows
Instructions
- In a microwave-safe bowl, melt the chocolate and butter. Set aside.
- In a separate bowl add the yoghurt and sugar, stir for at least 3-5 minutes till the sugar completely dissolves and the mixture is smooth (this step is important).
- Now, before proceeding preheat your oven to 175C and line a cookie sheet with parchment paper. Set it aside.
- Now add the melted butter and chocolate to the yoghurt mixture.
- Sift the flour, baking powder, baking soda, cocoa and salt.
- Gently fold the mixture until a soft dough forms. Do not overmix.
- Now take some dough into your hand and roll it into a ball (I used approx 45-50g dough per cookie). Press the dough slightly to help it spread in the oven. Leave enough space between the cookies.
- Bake the cookies for 10-12mins at 180 degrees.
- Take it out of the oven,(let it be heating) and take a milk chocolate cube and press it down gently using thumb and place a marshmallow on it and bake for another 1-2 minute at 160 degrees .
- Remove it from the oven and place the tray on the cooling rack and after the cookies are cooled down a little, take it off the tray and allow it to cool down on the rack.
- Store them in an airtight container for 3-4 days in the refrigerator.
CLICK HERE to watch the recipe video!
Happy December Baking ❤️
