PiggyBakes’ Best Ever Double Chocolate Chunk Cookies

I’ve had a can of condensed milk in my cupboard for ages and decided to do something with it today. So I did a spot of googling and found a white chocolate and raspberry cookie recipe from Carnation along with the description: “This could arguably be the best ever cookie dough you will ever make – the secret is adding the condensed milk which gives you the most wonderful texture – crisp outside and a soft centre.”

Of course, I had to give them a go – OMG, they are amazing; lovely and crisp with a good bite on the outside, yet chewy and fudgy inside. They really are the best cookies I’ve ever made and this will be my go-to cookie recipe from now on. I didn’t have any raspberries in so adapted the recipe to make these Double Chocolate Chunk Cookies.

PiggyBakes’ Best Ever Double Chocolate Chunk Cookies (adapted from Carnation)
Makes 12 -14 large cookie

225g unsalted butter or margarine, softened
225g caster sugar
170g Carnation Condensed Milk
350g self-raising flour
90g  milk chocolate, chopped into chunks
90g  white chocolate, chopped into chunks

– Pre-heat the oven to 170C (fan) and line two large baking trays with baking paper.

– Cream the butter/margarine (I used Stork) and sugar together until pale and fluffy. Stir in the condensed milk with a wooden spoon and then sift in the flour and stir until fully combined.

– Stir in the chocolate chunks so they are evenly distributed throughout the dough, which will be soft and quite sticky. Gather small handfuls of dough and work into a ball. Place onto the prepared baking tray and flatten out slightly into a “cookie” shape. Repeat until you have used up all the dough – I made 13 large cookies in total. Ensure you leave plenty of space between the cookies as they do spread quite a lot!

– Bake the cookies for 15-18 minutes until golden at the edges. They will seem quite soft when you take them out of the oven but they do firm up as they cool so don’t worry. Leave to cool on they tray for five minutes or so and then transfer onto a wire rack.

– Allow to cool fully or enjoy them warm while the chocolate chunks are still melty and gooey. Immense!


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