Soft, moist and totally melt in the mouth, these super Choc Chip and Condensed Milk Cookies will become a firm staple in your home!
This is a great recipe to make with the kids as it is super easy and delicious.
To change things up a bit, swap out the chocolate chips for white chocolate, or the same amount of coconut or sultanas depending on your taste!
Recipe Hints and Tips:
- You can freeze the dough for this recipe. Place a cup of the dough onto a sheet of baking paper, roll it into a log and seal both ends by twisting the ends. Place in the freezer for up to two months.
- If you like a crispier biscuit – cook for a few extra minutes. If you like a cake-like softer biscuit – cook for only 15 minutes but allow the cookies to sit for 10 minutes on the tray before transferring them to a rack or they will just break apart.
- You can substitute butter for margarine.
It’s hard to resist a warm, freshly-baked chocolate chip cookie. The memories they evoke are often of childhood and simpler times. For many of us, they’re also memories of our mothers or grandmothers in the kitchen, baking up a storm.
The smell of chocolate chip cookies baking in the oven is enough to make anyone’s mouth water. And who can resist dipping a cookie in a cold glass of milk? Chocolate chip cookies are truly a classic treat that will always be loved by young and old alike.
Method
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Preheat the oven to 180 degrees.
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Grease two large flat trays or line with baking paper and set them aside.
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Place the butter (room temperature) and the caster sugar in a bowl and whip them together until light and creamy. Pour in the condensed milk and mix.
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Sift the flour well.
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Fold in the sifted self raising flour and the chocolate buds. Mix until just combined.
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Roll teaspoons of the dough into a ball, and place on the tray.
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Use a floured fork to 'press' each biscuit to flatten them slightly.
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Bake for 15 - 17 minutes or until just golden.
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Transfer them to a cooling rack.
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Enjoy!
