Chocolate chip cookies | Soft and melt in the mouth cookies using wheat flour and Jaggery

I am lucky and blessed to have few of my readers who are very encouraging and comment very lovingly. One among them is Rajee D Kurup aunty who is part of the food groups that I am in. She thanks me for the recipes that I post and always asks me to take care and stay safe. It might be a small thing but it means a lot to me. ❤️

So when she requested for a cookie recipe and that too to make for her pregnant daughter in law, I just had to post one soon, just for her. 😍

This recipe belongs to Bake with Shivesh whom I admire a lot for his healthy recipes and mouth watering bakes. Do check his Instagram handle and you are sure to drool.

So here’s presenting a soft cookie which you are sure to fall in love with. Happy and healthy baking!

RECIPE: {Credits : Bake with Shivesh}


1/2 Cup Ghee

1/2 Cup Jaggery powder/ Cane sugar

1 tsp Vanilla Essence

1 Cup Wheat flour or Atta (I use Pillsbury brand)

1/2 tsp Baking soda

A pinch of Salt

1/4 Cup unsweetened Cocoa powder

1 tbsp Corn flour

1/4 cup Milk

Chocolate chips as required to top the cookies

Step by step recipe:

1. Take sieved jaggery powder, vanilla essence and ghee in a large mixing bowl and mix together using a spatula till it combines well and turns fluffy. (Takes about a minute. Important step to get perfect cookies)

2. Now sieve and add wheat flour, corn flour, baking soda, salt and cocoa powder in the same bowl.

3. Combine well till they mix.

4. Now add milk and mix well till it forms a wet mixture. Refrigerate it for 15 mins.

5. Meanwhile preheat the oven at 180 C for 15 mins. After 15 mins of the mixture resting in the fridge, remove it and placed equal sized balls on a ghee greased oven proof plate at little distance from each other as shown.

Note: It is important to keep distance between the cookies as they expand while baking. Also, use ice cream scoop for scooping the dough for equal sized cookies.

6. Pat each cookie slightly with your fingers and place some chocolate chips on top as desired.

7. Bake in the center rack of the oven at 180 C for 12 to 15 mins. Mine took exactly 15 mins.

Note: Don’t open the oven door before 12 mins into the baking time or uneven temperatures can lead to the cookies not coming out right.

Look at the perfectly baked cookies 😍😍

8. Allow them to cool slightly. Remove and enjoy these soft cookies. Look at the inside. I absolutely loved the texture! ❤️


* These cookies don’t turn out crispy but soft and melt in the mouth.

* For slightly crispy cookies, skip corn flour in the recipe.

* Remember to sieve all the dry ingredients to avoid lumps of any flour in the cookie.

* Also grease the oven proof plate very well with ghee so that the cookies don’t stick to the plate. You can use silicon mat or parchment paper instead but I prefer the good old method of greasing.

* Do remember to keep the cookies at a distance before baking as they expand well while baking.

* Use ice cream scoop for even sized cookies.

* You can skip chocolate chips if not available and make plain chocolate cookies.

I have tried to note down as much points as possible so that it’s easy for you all to follow but if you still have any doubts, either comment here or message me on my Facebook page Healthy cooking with mitha or on my Instagram handle and I would be happy to help.


5 thoughts on “Chocolate chip cookies | Soft and melt in the mouth cookies using wheat flour and Jaggery”

    1. I have not used liquid jaggery in this recipe but I am sure if it’s like syrup like consistency, it must work fine. The measurement would be lesser than powder though.


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