Multigrain Chocolate Chip Cookies

Chocolate chip cookie is the popular of all cookies. It’s really interesting to know the history of the chocolate chip cookies. For me some recipes are sacred and should not be messed with. One of those is the chocolate chip cookies. I had been tweaking with this recipe for some time and thought to share this recipe till I decided to call it my perfect multigrain chocolate chip cookie. Flours affect how cookies behave and using the multigrain flour here didn’t stop me. After my chocolate chip multigrain pancakes I decided to add it on to the chocolate chip cookies.

I have spoken to many of my baker friends and some say that it’s very easy but never turn right, either flat and crisp or soft and cakey. Some have even given up baking the chip cookie as they say chocolate chip starts melting before the cookie is slightly browned or sometimes burns easily. And it seems like just everyone had a different opinion of how their cookies turn out to be. The reasons lie within the variables of ingredients, mixing technique, temperature, equipment and baking time.

Usually I make eggless cookies by adding water or other liquid to help the cookie flatten to crisper rounds. Here I have used an egg, the yolk of the egg helps adding moistness and whites tend to make the cookies drier. Temperature is again an important aspect, as I had mentioned earlier. Cookie dough that is chilled will hold its shape and produce a slightly puffier cookie. If the dough is at room temperature it will spread and flatten out. Cookies are not as delicate as cakes, but mixing plays an important role. The important factor is the creaming step and another factor is not to over mix the dough. Cookies are usually baked from 350 degrees F to 400 degrees F (175 centigrade-205 centigrade).For baking an effortless perfect cookie; all you need is an accurate temperature oven, a timer and a watchful eye. This recipe makes about 25 cookies.


  1. Multigrain Flour – 2 cups.
  2. Plain Flour – 1 cup.
  3. Clarified butter (ghee) – 1 cup.
  4. Natural brown sugar (powdered) – 1 cup.
  5. Chocolate chips – 1 cup.
  6. Egg – 1 no.
  7. Baking powder – half teaspoon.
  8. Vanilla essence – 1 teaspoon.


  • Preheat oven to 175 degrees centigrade, and line your baking tray.
  • Combine the multigrain flour and plain flour with baking powder and keep aside.
  • Cream sugar and clarified butter, add in an egg and combine till well incorporated.
  • Add the vanilla essence and mix well.
  • Slowly combine the flour kept aside to the egg mixture. (A stand mixer or a wooden spoon can be used).
  • Finally add the chocolate chips about half way through the mixing of flour to the egg mixture to form soft crumbly dough.
  • Cover the dough and refrigerate until firm for about 15- 20 minutes.
  • Divide the dough into small balls and flatten them between your palms. Keep aside refrigerated to bake it in batches.
  • Bake each batch of cookies for 15-20 minutes or until golden brown. Cool completely and store in airtight containers. Serve with tea or milk.


2 thoughts on “Multigrain Chocolate Chip Cookies

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