Double Chocolate Nankhatai

When you’re craving a cookie that is chocolatey and rich but all you have are a whisk and a bowl, coffee time can get pretty tough. I mean, sure there’s a lot you can do with a whisk, or so I’ve heard but I did not want to risk an injury whipping up butter and sugar. So I poked around the internet a bit and found this fantastic recipe just begging to be tweaked.

Five ingredients, a bowl, a whisk and in about 20 minutes you’re done. If you’re feeling a little fancy you can even hide a surprise inside these cookies.

The pictures are not that great but the cookies definitely are! 

This recipe makes 10 cookies


Doesn’t it look delicious? Let’s get started!


  • Salted butter at room temperature – 4 tbsp 
  • All purpose flour – 1/2 cup minus 2 tbsp
  • Cocoa powder – 2 tbsp
  • Powdered sugar or caster sugar – 1/4 cup
  • Baking powder – 1/4 tsp
  • Hershey’s milk chocolate drops – 10 Optional

You can use unsalted butter. Just add a pinch of salt to the flour if you do. Ghee is another sunbstitute for butter that works well here


  • Preheat oven to 350 degree Fahrenheit or 180 degree Celsius 
  • Whisk butter and sugar in a bowl for about 5 minutes till the sugar is well incorporated and the butter begins to look a little pale
  • Add the rest of the dry ingredients and knead gently till it comes together. The dough will look a little crubmly but it should be soft to touch and should not be sticky 
  • Form balls of dough a little smaller in size than ping pong balls. The cookie balls should be smooth and crack free.
  • Make an impression in the cookie with your thumb and press one milk chocolate drop into the centre. Gently roll the cookie back into a ball making sure the chocolate drop stays in the center
  • If you don’t want a chocolate centre skip the previous step. 
  • Flatten the cookie balls gently, not too much though and place them on a cookie tray lined with  parchment paper or greased foil. Make sure you place them about 2 inches apart
  • Bake in a preheated oven for 12 minutes
  • After 12 minutes take them out of the oven. Rest for a couple of minutes. Then try to nudge a cookie gently with a spatula. If it moves easily the cookies are done. If the cookie doesn’t move easily put the tray back in the oven for 2 more minutes and check for doneness again
  • Be very careful not to over bake these cookies. The chocolate colour makes it hard to tell if they’re burning around the edges
  • Cool the cookies completely on a  wire rack
  • Store in an airtight container 


Can you spot the tiny hand trying to grab one 😉


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