These Whole Wheat Mini Chocos are soft, chocolaty, and perfectly bite-sized — made without eggs and using whole wheat flour for a healthier twist. Lightly crisp on the outside and tender inside, they’re ideal for tea-time snacking, kids’ tiffin boxes, or gifting in jars.
🧾 Ingredients
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Butter – 50 g (softened)
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Sugar – 60 g
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Vanilla essence – ¾ tsp
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Condensed milk – 90 ml
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Whole wheat flour – 80 g
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Cocoa powder – 10 g
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Baking powder – ½ tsp g
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Cocoa powder – 10 g
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Baking powder – ½ tsp
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Salt – a pinch
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Milk – 3–4 tbsp (as needed, for consistency)
👩🍳 Method
Step 1: Prepare the Dry Ingredients
Sieve together whole wheat flour, cocoa powder, baking powder, and salt. Keep aside.
Step 2: Cream the Butter & Sugar
In a mixing bowl, whisk the butter and sugar until smooth and well combined.
Step 3: Add the Wet Ingredients
Add condensed milk, vanilla essence, and 3 tablespoons of milk. Mix until the mixture is smooth and creamy.
Step 4: Make the Dough
Gently fold in the dry ingredients to form a soft, smooth, pipeable dough.
If the dough feels thick, add the remaining milk little by little until the right consistency is achieved.
Step 5: Pipe the Cookies
Transfer the dough into a piping bag fitted with a star or round nozzle. Pipe small mini choco shapes onto a parchment-lined baking tray.
Step 6: Bake
Bake in a preheated oven at 160°C for 12–15 minutes, or until the cookies are set and lightly firm to touch.
Step 7: Cool & Store
Allow the cookies to cool completely before storing.
🍪 Yield
Mini bite-sized cookies
📦 Storage
Store in an airtight container at room temperature for up to 5 days.
💡 Tips
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Do not overbake — these cookies firm up more as they cool.
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You can add mini chocolate chips for extra indulgence.
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For a dairy-free version, replace butter with plant-based butter and use coconut condensed milk.
