Chocolate Chunk Cookies
Whenever I bake these cookies I think of my grandma, May. These were a much loved staple in her biscuit tins and is a recipe that has been passed through at least 4 generations.
The recipe is both easy and produces a reliably great result. Once baked the cookies keep well in an airtight tin. Uncooked biscuits can be frozen and stored free-flow for baking, simply keep in the oven for a few extra minutes.
Makes:
Ingredients
225 grams butter
225 grams sugar
½ x 400-gram tin condensed milk
200 grams milk or white chocolate chopped into chunks
2 ½ cups plain flour
2 teaspoons baking powder
Method
Preheat the oven to 160’C
Line 2 baking trays with baking paper
With a stand or hand held electric mixer, cream the butter and sugar until light and fluffy
Add the condensed milk and continue to mix until well combined
Add the flour and baking powder and stir until evenly mixed through
Add the chocolate and gently combine
Roll the mixture into balls and place onto the lined baking trays
Lightly press down with a fork
Bake 20 minutes or until golden brown
