Horlicks Cookie Cake

Now this recipe here is the one I have truly created, if there is such a thing. This woman baked some soft chewy cookies, shared the recipe with me, I baked those cookies with whole wheat flour and they turned out amazing. Next I know I am tinkering with the proportions and adding random stuff to the batter to give it the extra maltiness and crunch.

After a couple of tries comes out this Horlics cookie batter which can be baked into a thin sheet cake or baked in a pie pan or soft baked into cookies. I prefer the thin sheet cake version.


Horlicks Cookie Cake

What you will need :

  • 1 cup butter, melted (I use Amul salted butter)
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 and 1/2 cup All purpose flour (Maida)
  • 1 teaspoon baking soda
  • 1/3 cup Horlics powder
  • 2 tsp Vanilla essence
  • 150 grams of chopped chocolate (see notes)

What to do :

  1. Take melted butter in a bowl and add the brown sugar and granulated sugar. Whisk well till it is all combined together.
  2. Add the eggs, one at a time, whisking after each addition.
  3. Add the Horlics and vanilla essence and combine.
  4. In another bowl sift together maida and baking soda.
  5. Add this to the butter and eggs mixture in batches and fold it in with a rubber spatula.
  6. Add chopped chocolate and combine well.
  7. Pre-heat oven to 170 C. Butter and line the bottoms with parchment paper of two pie pans or a brownie tray or two 9 inch cake round cake pans.
  8. Bake the batter for 15-20 mins till it is crispier on the outside and a skewer inserted in the centre comes out clean.
  9. Let it cool in the tray for 10 mins before removing and then let it cool on a wire stand for 10 minutes before cutting.
  10. Top it up with some whipped cream before serving.


Notes :

  1. You can use either baking chocolate chips or chocolate chunks. I love the way Dairymilk melts into the batter while baking making it gooey and crisp at the same time.
  2. If you are using unsalted butter, add a pinch of salt to bring out the flavours.
  3. You can very well use this batter to make cookies. Freeze it for 20 mins and then make balls of 2 tablespoon batter and bake them on a tray as cookies.




Chocolate Truffle Cookies

It was my sister-in-law’s birthday in the middle of a very hectic working week, and I was wondering how can I bake something sweet, for her birthday,  and still be able to photograph it in daylight? (I have finally realized that food photography cannot happen in the late evening or night). So the answer was to bake some cookies, gift them to her and reserve a portion of them to be photographed the next day.

These cookies, believe it or not, were made after coming back from work, in 4-5 batches making about 30 good cookies. They are super easy. While I was researching for some good chocolate cookies, I stumbled upon this Dahlia Bakery cookie recipe. People swooned over its perfect balance of chocolate and some more chocolate. Oh yeah! These are packed with so much chocolate,the aroma will linger in your house for the whole day. These cookies have an entire cast of chocolates from the bittersweet cubes to chocolate chips and some cocoa powder.

The batter has a consistency of soft ganache, making them live up to their name of truffle cookie. Rich dense and bursting with chocolate, you will be grabbing more that you intended. Finish them up with a glass of milk.



Yield: About 30 cookies     Prep time : 40 minutes     Cooking time per batch : 14 minutes

Ingredients :

  • 1 1⁄4 cups (200 grams) all-purpose flour/ maida
  • 3 tablespoons plus 1 teaspoon (20 grams) unsweetened cocoa powder
  • 1⁄2 teaspoon baking powder
  • 550 grams bittersweet chocolate, chopped
  • 1⁄2 cup plus 2 tablespoons (140 grams) butter, softened
  • 2 1⁄4 cups (460 grams) sugar
  • 6 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 2 cups (340 grams) bittersweet chocolate chips

I always use Morde’s chocolate slab (they come in packs of 500 gms) and Morde’s chocolate chips. They are very easily available in Mumbai, plus they taste as good as any other fancy chocolate slabs, at less than half the cost.

Directions :

  1. Sift together the flour, cocoa and baking powder 2-3 times, till it is aerated and mixed together well.
  2. Melt the chocolate by the double broiler method, keeping the chopped chocolate in a pan , and the pan in a pot of boiling water. Or the simpler method is to melt it in a microwave, with short bursts of 15-20 seconds, and stirring in the intervals, until the chocolate is smooth.
  3. Combine the soft butter, sugar and whisk it till it becomes pale and creamy. Then add the eggs one at a time, mixing well, till fully incorporated. Beat the mixture for a good 5 minutes, till it is very light, almost foamy. Scrape the bowl as required. This whisking is what gives the cookies their shine. Keep the electric beater away. No more whisking from this point on.
  4. Then add the melted chocolate and vanilla. Mix just until combined.
  5. Fold in the dry ingredients with a spatula. Do not overmix or the cookies with be tough. Fold in the chocolate chips.
  6. Pre-heat the oven to 170°C.
  7. Start scooping out the cookies as soon as the batter is ready. In the warm Mumbai climate, the batter starts to melt further and gets runny, if it sits for a long time.
  8. Line a baking tray with parchment paper and scoop out the batter. It is a good idea to do it with an ice cream scoop. Now it gets a little tricky here. There is no fixed amount of batter per cookie, but you will have to judge that on the basis of your oven and baking tray size. But generally, a scant 1/4 cup is a good amount. (I made a batch in which there was higher amount of batter per cookie, it all melted in the oven and I had one giant baking tray shaped cookie!)
  9. Bake until the cookie tops are evenly cracked and they are soft and set, about 14 to 16 minutes. Rotate the pan at about 7 minutes, if your oven has hot spots. If you have 2 pans of cookies in the oven at the same time, also switch them between the racks for uniform baking.
  10. Remove from the oven and let it cool completely before removing them from the cookie sheets with a metal spatula.

The cookies can be stored in air-tight containers for 5-6 days at room temperature.


Tip :

1. Though these are deliciously rich, they are quite heavy, so give gift packets to family and friends. You will earn a lot of brownie points err cookie points for it 🙂

2. These cookies are very delicate, I burned one batch because I kept it on the rack closest to the heating coil, for a tad bit longer.

Related :

Brown Eyed Baker Truffle cookies

Home Made Chocolate