These are the best double chocolate chip cookies I have made, thanks to baking star Mary Berry. My husband loves cookies and he now only wants me to make these, nothing else is good enough!
These are very easy, produce great results and are extremely yummy. You can even get your children helping out rolling the dough into little balls. Makes about 30 cookies.
Ingredients:
200g Bournville chocolate
50g butter
397g can condensed milk
225g self-raising flour
90g white chocolate buttons
Method:
- Lightly grease 3 baking trays
- Break up the Bournville chocolate and gently melt it along with the butter in a bowl set over a pan of simmering water, stirring occasionally.
- Stir in the condensed milk, then take off the heat and cool.
- Mix in the flour and the chocolate buttons and chill the mixture until firm enough to handle. The mixture will seem very stiff and dry, but don't worry this is how it is meant to be.
- Pre-heat the oven to 180oC/Fan 160oC/Gas 4.
- Place large teaspoonfuls of the mixture spaced well apart on the prepared baking trays. Making sure the chocolate buttons can be seen.
- Bake in the pre-heated oven for about 15 minutes. The cookies should still look soft and will glisten. Don't overcook them as they soon become very hard. Carefully remove the cookies with a palette knife and cool on a wire rack.
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