Ever have those moods where chocolate should just beware? Anything chocolate will do, but the “chocolatier” the better. Our treat-box stock levels were running dangerously low just prior to my fortnightly grocery shop, but my craving for chocolate wasn’t going to be put off.
While doing a quick glance round the pantry, I realised we were also out of milk and dark chocolate chips, but there was about half a bag of white ones ready and waiting. Now white chocolate chips in a white chocolate chip cookie would probably be just fine, but as I said, the “chocolatier” the better.
By replacing a little of the flour with cocoa powder, voila! Chocolate Choc-Chip Cookies were born. My son loved this idea, and freshly warm from the oven, we even converted my husband.
250 g butter, softened
½ cup sugar
¼ cup sweetened condensed milk
1 tsp vanilla essence/extract
2 cups flour
3/4 cup cocoa
2 tsp baking powder
1½ cups white chocolate chips
- Preheat the oven to 170°C and line 2 – 3 oven trays with baking paper.
- Cream the butter until light and fluffy, then add the sugar and cream until dissolved and the mixture is a very light cream colour.
- Add the condensed milk and vanilla extract and mix to combine.
- Sift in the dry ingredients and fold through the butter mixture until well combined.
- Mix in the chocolate chips.
- With lightly floured hands, roll generous ping pong/golf ball size amounts into balls and place them on the prepared trays, making sure they are far apart enough to spread during baking. Use a fork dipped in flour to flatten the balls slightly.
- Bake for 15 – 20 minutes until the biscuits are firm and starting to colour (although you won’t notice this as much as with the light cookies).
- Remove from the oven and allow to cool on the trays for a few minutes before transferring carefully to a wire rack.