Double chocolate cookies
- 125g soft unsalted butter
- 125g caster sugar
- 2 tbsp condensed milk
- 125g self-raising flour, sifted
- 50g cocoa, sifted
- 100g plain and/or white chocolate, cut into chunks
Step by step
Make a few days in advance; store in an airtight box. Can be frozen.
Preheat the oven to 150°C, fan 130°C, gas 2. Using an electric hand whisk or mixer, cream the butter and sugar together until pale and fluffy.
Beat in the condensed milk, then add the flour, cocoa and a pinch of salt, and mix. Stir in the chocolate chunks.
Roll into 12 walnut-sized balls and space at least 5cm apart on 2 baking sheets, then flatten them slightly with the back of a spoon. Bake for about 25 minutes, until firm at the edges but still soft in the middle. Leave to cool for a few minutes before transferring to a wire rack.
This is our most popular cookie recipe in the magazine, and it yields American-style cookies: crispy on the edges, chewy in the centre. You can vary it in all sorts of ways. Try swapping the chocolate chunks for chopped nuts, glacé cherries, fudge chunks, dried fruit or crystallised ginger