Chocolate Chip Cookies

I baked chocolate chip cookies yesterday when a friend was coming around to talk books and publishing. And though I say it myself, they turned out brilliantly. They’re not the prettiest cookies, but they were really yum. I didn’t use the normal choc chips, but used bigger dark “Choc Melts” — and chopped them up into little bits. It’s the most boring part of the process, but it’s really worth it. In each cookie you get everything from chunks of chocolate to shreds and crumbs, so the chocolate taste is sensational.

I also use a recipe with sweetened condensed milk that I got from a friend many years ago, but only started to use this year. And from now on it will be my go-to recipe. (These are Australian measurements, but there are plenty of places on line that will convert them.)

CHOCOLATE CHIP COOKIES  |

180 g butter softened
1/3 cup caster sugar
125 ml sweetened condensed milk 
1 teasp vanilla extract
1 1/2 cups self-raising flour
250 g dark chocolate melts

METHOD

Preheat oven to 180C (160FF). Using an electric mixer, beat the butter and sugar together until light and creamy. Beat in condensed milk and vanilla.

Add the flour and mix on low speed until smooth. Stir in the choc bits until well combined.

Blob small spoonfuls of the mixture (walnut-sized) onto trays lined with baking paper. 

Bake for 15 — 20  minutes or until lightly golden.