Biblio’s Café Recipe of the Week: Double Chocolate Chip Cookies
Double Chocolate Chip Cookies your favourite treat at Biblio's Café? Now you can try it at home by following our step by step recipe. For a printable copy of the recipe please click here. There are plenty more recipes for you to try on our Recipe of the Week page.

Double Chocolate Chip Cookies

Dead easy to make, with very few ingredients, these are brilliant to try with the kids. They are very soft when they come out of the oven but will harden up considerably on cooling.
Makes 36

200g (7oz) plain chocolate (39 per cent cocoa solids)

50g (2oz) butter

1 x 397g (14oz) tin full fat condensed milk

225g (8oz) self-raising flour

65g (2½oz) milk or white chocolate buttons

Essential kit
You will need 3 baking trays.

Lightly butter 3 baking trays. Break up the chocolate and gently melt it along with the butter in a heatproof bowl set over a pan of barely simmering water or in a microwave, taking care not to burn the chocolate, stirring occasionally. Stir in the condensed milk, then remove from the heat and cool.

Mix in the flour and the chocolate buttons and chill the mixture until firm enough to handle. Preheat the oven to 180C / fan 160C / gas 4.

Take large teaspoonfuls of mixture, roll into a ball and slightly flatten then space well apart on the prepared baking trays. Bake in the preheated oven for about 15 minutes. The cookies should still look soft and will glisten. Don't overcook them, as they soon become very hard. When slightly cooled, carefully remove the cookies from the tray with a palette knife and cool completely on a wire rack.

Text and photo L. Harris 2020. Developed for Harbury Seed Share and Earthworms School Gardening Club.
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