Thursday, July 15, 2010

Chocolate Chip Cookies

Be warned this recipe makes approx. 90 biscuits, so if you don't want quite that many, you'll have to alter the quantities, but they do store and freeze well I have been told, but well, when you want a batch of's the perfect mix. However for tonight's batch I decided to go with the Nigella suggestion of using the icecream scoop to make them all uniform and make for quick and easy preparing...and well they are larger cookiie and we managed to get 34 from the batch. And well my helpers and I each decided you only need one and then it's a little too much for a late night snack with a cuppa - but well they smelt so good.

  • 500g butter (not margarine)
  • 1.1/4 cups castor sugar
  • 400g can sweetened condensed milk
  • 5 cups self-raising flour
  • 3 x packets Cadbury milk choc bits

  1. Preheat oven to 180deg. celcius. Grease and line baking trays.

  2. In a very large bowl cream butter, sugar and sweetened condensed milk together using an electric mixer until light and creamy in texture.

  3. Add sifted flour, choc bits and mix until well combined. Using 1 tablespoon of mixture roll into balls. Place onto the prepared trays and flatten slightly with a fork, leaving plenty of room for spreading.

  4. Bake 14-16 minutes or until light golden. Allow to stand on the trays 5 minutes before transfering to a wire rack to cool.
I love how they started out as little icecream scoops, and then flatten to perfect large cookies....such a neat tip. I am now on the hunt for a smaller the large cookie is great, but I do think we need smaller ones.

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