Milo chunk cookies
|150 g||dark chocolate|
|215 g||butter — softened|
|200 g||white sugar|
|100 g||brown sugar|
|1||eggs — large|
|7.5 ml||vanilla — essence|
|2.5 ml||Robertson's bicarbonate of soda|
|250 g||milo chunks (ingredients above)|
To make the Milo
chunks, finely chop the dark chocolate and place in a heat-proof bowl. Melt the
chocolate, either over a pan of simmering water or in the microwave at
30-second intervals. Allow to cool for 10 minutes, then stir in the Milo.
Spread the mixture about 1cm thick onto a sheet of baking paper
and leave to set. Once the block is solid, chop it into chunks.Preheat the oven
to 180°C. Line 2 baking trays with foil, shiny-side down. Adjust your oven rack
to be in the middle.
To make the cookie dough, cream together the butter and both
sugars for 3-5 minutes until light and fluffy.Mix together the egg, water and
vanilla essence, then add to the creamed mixture and beat well.Sift together
the flour, bicarbonate of soda and salt, then add gradually to the creamed
mixture. Mix only until there are no more flour streaks, do not overmix.
Lastly, stir in the Milo chunks. Use an ice cream scoop to form
domes of cookie dough and place well spread out on the baking tray. I could fit
5 on each tray. Freeze the baking tray for 20 minutes. Preheat the oven to
180°C. Bake the cookies direct from the freezer for 8 minutes – they will
spread out and be almost flat. Now lift the side of the baking sheet up
about 10cm and let it drop down against the oven rack, so the puffed-up centres
fall back down. After the cookies start to rise in the centre again in 2
minutes, repeat lifting and dropping the pan. Repeat a few more times to
create ridges around the edge of the cookie. Bake for 14-16 minutes in total,
until the cookies have spread out and the edges are golden brown but the centres
are still quite soft.
Bang the trays one last time on your kitchen counter after
removing from the oven.Meanwhile repeat with the second tray – scooping,
freezing, baking and banging. Allow to cool completely on the tray, then store
in an airtight container.
Reprinted with permission of The Sweet