Saturday, February 21, 2015

The best chocolate chip cookies EVAH!

We all know I love me some chocolate chip cookies. Over the years I have tried & tested all the cookie recipes - brown sugar or white sugar, eggs or no eggs, condensed milk or no condensed milk. 

Countless hours in the kitchen & I have the recipe down to perfection.

Out of the oven they are super fudgey. I recommend taste tasting the cookie dough prior to cooking - roughly every seven balls rolled & placed on the tray for optimal quality control.

The Best Evah Chocolate Chip Cookies

175 grams Unsalted butter, softened
3/4 tin Condensed milk
1 teaspoon Baking powder
1/4 cup Caster sugar
2 cups Plain flour
250 grams (or so...) Chocolate chips (white, milk chocolate or dark - or all three)

Preheat oven at 170 celcius & line two baking trays with baking paper.

Cream the butter & sugar together in a large mixing bowl. With an electric mixer, beat in the condensed milk (feel free to be quite liberal here, often I put in nearly all of the condensed milk. The more the merrier) Beat for two minutes.

Sift in the plain flour & baking powder together, gently stir with a spoon until just combined. Add the chocolate chips & combine.

Place teaspoonful balls on the baking trays 2cm apart. Once all the cookie balls are on the trays gently roll each one between your palms, then flatten slightly.

Bake for 10-15 minutes until lightly golden.

Remove from oven, cool for two minutes.


Makes approximately 44 cookies {depending on how much of the dough you ingest for quality control & the size of your cookies}
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