D: Cookies! This is a reasonably simple cookie recipe that turns out far better than I’d have expected. The goal is to end up with a chewy and chocolatey (but not sickeningly rich) cookie. They turned out very well, not overly sweet. I tend to favour something like a ginger snap, so they had to grow on me a bit, but I would definitely make them again [S: I agree with David. The first few bites were eh for me, but after that, I could eat all the cookies I could get my hands on].
[Makes 24, 40 minutes + chill time (20) = ~1hr]
- 50g unsalted butter
- 200g dark chocolate (70%)
- 396g tin of condensed milk (large can, I used a small can and ~ a half)
- 25g ground almonds (I ground unsalted almonds)
- 2 heaping tsp Horlicks (or Milo, Ovaltine would be too sweet)
- 200g self-rising flour
- 100g Malteasers
- 50g white chocolate
- pinch of sea salt (kosher is fine)
Melt butter and chocolate in a pan (or very gently in the microwave) until smooth, stirring occasionally. Remove from heat and stir in condensed milk, follwed by almonds and Horlicks. Sift in flour and salt, mix and chill in the fridge for 20 - 30 minutes.
Preheat the oven to 325F.
Once cool, but still pliable, smash the Maltesers, roughly chop the white chocolate. Mix into the dough.
Line 2 baking trays with parchment paper or silicone sheets.
Divide the dough into 24 equal sized balls, place on the baking sheets, press (like pressing peanut butter cookies, but use your fingers), and bake for ~ 12 minutes – until chewy and firm at the edges.
Let rest on the tray for 5 minutes, then transfer to a cooling rack.
- If desired, melt another couple of oz of dark chocolate and drizzle over the cookies.
Done! Super quick and easy cookies, that turn out just awesome. Definitely recommended for anyone that would prefer something not super-sweet. [S: And if you like Malty goodness… Milo + Malteasers are awesome. This cookie is yummy.]