These are amazing! I am more of a round cookies fan than the flat biscuit and these cookies nail it. The cookie style has a crunchy exterior but a soft doughy centre. They are very popular and a hit with colleagues and kids.
- 250g butter, softened
- 1/2 cup caster sugar
- 5 tbsp Caramel Condensed Milk
- 1 tsp vanilla extract
- 3 cups plain flour
- 3 tsp baking powder
- 150g Whittakers Dark Chocolate block 50%, roughly chopped
- 1 cup milk chocolate drops
Preheat oven to 180C. Place softened butter, sugar, caramel condensed milk and vanilla into a bowl. Beat on high until mixture is light and fluffy. Sift flour and baking powder into mixture and fold gently. Once incorporated add both types of chocolate, mix. Roll mixture into large balls about the size of a golf ball and place on a lined baking tray. These cookies do not expand much so just place them 2cm apart. Press top of balls down with fork to flatten slightly and create lines. Place in oven and cook for 12-20mins depending on size. Cookies should just start to turn a golden colour. Cool on tray or eat straight from oven…. delicious!
Makes 20 large cookies or 40 small cookies. As this makes quite a large batch of cookies sometimes I will roll half into a log shape, wrap in glad-wrap then place in the freezer for a rainy day. If you want a quick dessert fix you can also break off a bit of the frozen cookie dough and microwave in a mug for 1 minute.
This recipe is adapted from the Edmonds Cookbook and a wee trick that I learnt from the ever popular Metro Cafe in Christchurch.