For Cookie Dough :
▢ 100 grams butter (room temperature)
▢ 1 cup (100 gm) powdered sugar
▢ 1 tsp vanilla extract
▢ 1¼ (200 gm) maida / plain flour
▢ ¼ cup (15 gm) cocoa powder
▢ ½ tsp baking powder
▢ pinch salt
▢ 2 tbsp milk (chilled)
for baking in cooker:
▢ 1½ cup salt or sand
firstly, in a large bowl take 100 grams butter, 1 cup powdered sugar and 1 tsp vanilla extract.
beat on low speed until everything is well combined.
continue to beat sugar and mixture until it turns whitish and silky smooth.
place a sieve and add 1¼ maida, ¼ cup cocoa powder, ½ tsp baking powder and pinch salt.
sieve the flour making sure there are no lumps.
now with the help of spatula mix the flour gently.
crumble and mix until the flour is well combined with butter mixture.
add 2 tbsp milk or as required if the mixture is dry. bring together and form a dough without kneading. form a soft dough making sure not to knead. to prepare cookie in a pressure cooker add in 1½ cup of salt and place a small cup or cooker rack. also, place a plate above it.
close the lid of cooker without keeping the gasket and whistle. heat for 5 to 10 minutes. as a result, gives a preheat oven atmosphere.
now pinch a ball sized dough and flatten slightly. place the cookie dough over the plate giving good space in between.
now cover and cook on a medium flame for 17 minutes. you can alternatively, preheat and bake at 180-degree celsius for 15 minutes.
the cookie will be soft initially. cool completely and the chocolate cookie turns crisp and crunchy.
finally, store the chocolate cookies in an airtight container and enjoy for a week.