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The best choc chip cookies ever
August 01, 2005
I've posted this recipe before, but here it is again, rewritten to reflect what I actually do rather than how I first received the recipe :)
Try this, I promise you won't regret it - they are THE BEST cookies.
The best choc chip cookies ever.. Makes 80 ish
Ingredients
500g butter
1 and a quarter cups castor sugar
400g can nestle sweetened condensed milk
5 cups self-raising flour
375g packet of nestle mini choc chips *
Method
Soften the butter before using - you may need to very gently microwave it just until soft. Cream the butter, condensed milk and sugar using an electric mixer until light and creamy.
Add sifted flour and filling and stir the heck out of it. You may need to use your hands!
Roll 1 tablespoon of mixture into balls and place on a baking sheet lined with baking paper. Press down with a fork (not a lot, just to flatten a bit). Expect to get about 12 cookies to a tray and about 6 trays from the mixture - But you can always freeze some dough to bake later.
Bake in 180 degree oven (170 fan forced) for 14 - 16 minutes till lightly brown. If you like your cookies crispy, bake till golden brown.
Rest for 5 mins on baking tray then move to a cooling rack..
Footnotes!
* You can vary the filling a bit, try..
375g of red and green m&ms makes a great batch at christmas time (they put out special packs, but cut out half a cup of the sugar as the shells on the chocolate make things too sweet)
OR
I've used many other things for filling. Last time I used about 400g of cooking chocolate discs in a mix of white, regular and dark which i chopped up roughly. I also pressed in a disc on to the top center of each cookie before baking which came out great.
Other fillings I've used are dessicated coconut, white choc bits and dried apricot, added to taste.
You could also use nuts quite successfully I reckon.
Because there's so much dough, sometimes I'll quarter it before I add the filling, and add different fillings to each batch.
This dough freezes fine.. It's a bit buttery to freeze in individual cookie balls though you can try that if you're game.. If you do that you can put them straight onto the oven tray and just bake an extra minute. Otherwise, just freeze the dough for up to 3 months and defrost overnight in fridge of for a few hours on the bench.. You basically just need the butter to soften to make the dough malleable.
Posted by lee_taylor at August 1, 2005 02:13 PM