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Chocolate Chip Cookies
The trick to the best chocolate chip cookies is chopping the chocolate roughly so it melts into luscious nuggets when baked. This is one of those great double recipes that makes a lot of cookies, so you can give half away to a friend or stash them for another day. It’s the sweetened condensed milk that makes them so crispy.
Prep Time
10 mins
plus chilling
Cook Time
15 mins
Serves
70
Nut Free
Special Occasions
Baking
Vegetarian
$$
Kiwi
Kids
Ingredients
500 g butter, softened
1 cup sugar
1/2 cup sweetened condensed milk
1/2 tsp vanilla extract
4 1/2 cups plain flour
4 tsp baking powder
500 g dark chocolate, coarsely chopped into chunks
Method
STEP 1
Beat butter and sugar until creamy.
Beat in condensed milk and vanilla.
Stir in flour, baking powder and chopped chocolate (don’t overmix).
Chill for 15 minutes until the mixture is firm enough to shape and roll.
STEP 2
Preheat oven to 160˚C and line 3 oven trays with baking paper.
STEP 3
Roll mixture into walnut-sized balls and place on cold oven trays, allowing room in between for spreading.
Flatten firmly onto trays with the palm of your hand and flatten again with the tines of a fork to make thin, crisp biscuits.
Bake until lightly golden (about 15 minutes).
Cool then remove from trays and store in an airtight container.
