Let’s start with an easy recipe to easy you into the week ahead. And not only is it easy, it’s packed full of chocolatey goodness too, so if you are suffering a bad case of Mondayitis, these Quadruple Chocolate Cookies are sure to cure it, or at the very least, ease it somewhat.
I mentioned these cookies are easy right? Well, you won’t believe how easy they are. There’s no creaming of butter and sugar involved. In fact, you won’t even need a mixer because all you need to do is mix a few simple ingredients together to form a beautifully soft and pliable dough, making this a wonderful recipe to make with children. The dough is even reminiscent of play dough and is packed with chunks of dark chocolate and white chocolate!
The cookies will be very soft coming out of the oven, but they will soon set into a firmer cookie. These cookies aren’t chewy, but they aren’t break-your-teeth hard either. They have structure, and are able to withstand a good dunking in the liquid of your choice, be it coffee, tea or milk.
Quadruple chocolate cookies
Ingredients
- 200 g dark chocolate 7 oz
- 50 g butter 2 oz
- 397 g tin of condensed milk 14 oz
- 190 g plain flour 1 1/2 cups
- 1 1/2 tsp baking powder
- 1 tbs heaped cocoa powder
- 1/4 tsp sea salt flakes
- 40 g dark chocolate roughly chopped
- 40 g white chocolate roughly chopped
Instructions
- Place the chocolate and butter in a heat proof bowl and place over a saucepan of simmering (not boiling) water. Stir occasionally and when melted remove and stir until smooth. Add the condensed milk, mix to combine and leave to cool for 5 to 10 minutes.
- Preheat the oven to 160 celsius (320 Fahrenheit) and line 3 baking trays with baking paper. Place the flour, baking powder, salt and cocoa in a bowl and stir until combined. Add the chocolate and condensed milk mixture and mix until a smooth dough is formed. Add the chocolate chips and work through the mixture.
- Take teaspoon amounts of dough and roll into a ball. Flatten between your hands and place on the tray, spacing them well to enable the cookie to rise and spread. Bake for 12 to 15 minutes and leave on the tray for a minute to firm up before placing on a wire rack to cool completely.
