Take ghee in a deep bowl. Add powdered sugar, mix it well with whisker till light & fluffy.

Add 1 tsp vanilla essence, mix it well with light hands.

In another bowl sieve wholewheat flour, coco powder, baking powder, mix it properly.

Add dry ingredients into wet mixture and mix gently with clean hands & make soft dough. Add milk if required to adjust consistency. Place the bowl in freeze for 10 minutes.

After 10 minutes take 1 tbsp portion of dough & roll into balls, press them into cookies shape. Do m ot flatten too much.

Place them on a baking tray lined with butter paper, keeping gap between each.

Preheat oven at 170 degree for 10 minutes. Both the rods on, medium shelf. Bake cookies for 10 to 12 minutes.

Cookies will be soft when hot but will firm up after cooling. Let cookies cool completely on a wire rack.

Melt 50gm dark chocolate, when came on room temperature pour in a piping bag.

Make design on cookies with the help of piping bag. Chocolate sets properly.

Double chocolate cookies are ready. You can store them for 2 months in an air tight container