Guys, I just…I really like cookies.
I mean, I really like cookies. Just look at all the cookie recipes I’ve posted since I started blogging. And the fact that it’s not enough — I have at least one more cookie recipe to share, and I’m not 100% happy with my white chocolate and raspberry cookie recipe yet, so I’m going to need to re-do that at some point too.
But these cookies? These dark, milk and white chocolate cookies that are chewy and delicious and moreish and super easy? Make them. You’ll love them.
- 225g of Stork
- 225g of golden caster sugar
- 300g condensed milk
- 50g of cocoa powder
- 300g of plain flour
- 100g of dark chocolate chips
- 200g of white chocolate chips
- Pre-heat the oven to 180C and line two baking trays with baking parchment
- Cream the butter and caster sugar together until pale. Stir in the condensed milk and beat it until it’s very smooth
- Pour over the chocolate chips and sift in the cocoa powder and flour. Stir until everything comes together
- Take heaped tablespoons of the batter and put onto the baking sheet, well spaced out (don’t crowd, as these spread and become almost entirely flat whilst baking). Bake for 17 minutes
- When you remove these from the oven they’ll not look done — I always describe them as fizzy. Don’t worry. Leave them to cool on the baking sheet for five minutes, then lift using a spatula and pop them onto a cooling rack to cool
- Repeat until you have no more mix left