Chocolate Chunk Cookies
Chocolate chunk cookies are the embodiment of sweet nostalgia in every bite—with their golden, slightly crisp edges and gooey, decadent chocolate-filled centers, they offer the perfect treat to soothe the soul. These cookies not only satisfy intense cravings but also provide a warm sense of comfort.
According to Ayurveda, the warming and grounding qualities of whole wheat flour and khand help anchor the restless energy of vatta. The oven's warmth, the dough's soft, delicate texture, and the subtle bitterness of dark chocolate come together to create a treat that balances indulgence with mindfulness.
Ayurvedic properties of key ingredients
Butter → Heavy; pacifies Vata and Pitta, can increase Kapha.
Powdered sugar / Khand → Sweet; calms Vata, may aggravate Kapha and Pitta if overused.
Whole wheat flour → Dense and grounding; calms Vata, slightly heavy for Kapha.
Dark chocolate → Bitter, slightly astringent; mildly stimulating for all doshas — can aggravate Vata and Pitta in excess.
Preparation Time- 20 minutes
Cooking Time- 25 minutes
Serving Size-8
Ingredients
¼ cup khand (or brown sugar)
2 tbsp powdered sugar
½ cup butter (melted)
1 cup whole wheat flour
½ tsp baking soda
½ tsp vanilla essence
Milk (as needed for consistency)
Dark chocolate chunks (mixed into the dough or pressed in after shaping)
Instructions
Mix the dry ingredients: In a bowl, combine whole wheat flour, khand, powdered sugar, and baking soda.
Add the wet ingredients: Pour in melted butter, vanilla essence, and a little milk until the dough comes together.
Chocolate time: Gently fold in the dark chocolate chunks (or place them in the center after shaping the cookies).
Freeze the dough (important step!): Chill in the refrigerator for ~10 minutes.
Freezing helps the butter firm up, which prevents the cookies from spreading too much while baking — giving you that perfect chewy center and crisp edges.
Shape: Form into round balls and place on a baking tray lined with parchment paper and lightly greased with butter.
Bake: Cook for ~25 minutes at 180°C (350°F), until golden and slightly crisp on the edges.
Cool & serve: Let them rest for a few minutes, then enjoy warm with melting chocolate chunks inside.
Dosha Tweaks
For Pitta 🔥
Use jaggery or coconut sugar instead of khand — they’re less heating and have a milder sweetness.
Reduce the amount of dark chocolate chunks to avoid excess heat.
For Kapha 💧
Swap butter with ghee (lighter to digest).
Reduce the amount of khand/ sugar and add warming spices like cinnamon or ginger powder to avoid sluggish digestion.
Use smaller portions, as cookies can feel heavy for Kapha digestion.
Suggestions
Best enjoyed warm with a cup of coffee
Store in an airtight jar to maintain freshness, and warm slightly before serving to recreate the freshly baked experience.
