American Cookies

I found this recipe on the Carnation Pudcasts bit. I’m having a go at fudge soon but this evening I was in need of a little baked pick me up and thought I’d have a go at these cookies. The recipe on there is for Raspberry and White Chocolate Cookies but I decided to keep it simple with just chocolate chips… a lot of chocolate chips! However, you could make these with just about anything. I’d have loved to put some chopped hazelnuts in these but I couldn’t find any in the cupboard.

Usually I make drop cookies so I was very interested in making these as they are a dough cookie. I made my balls a little too large and they spread out pretty far but I will learn from this. This recipe makes a lot of cookies. I figured I could cut the recipe in half but since it’s christmas and the hordes will soon be descending it’s good to have a stash of cookies about the place! The texture of these cookies is just about perfect. Crisp crunch as you bite down, lovely and chewy as you chew them. This may be my new favourite cookie recipe! The other plus point to these cookies is that they are egg free so perfect for those who are allergic.

Makes 30 large cookies

255g unsalted butter, softened
225g golden caster sugar
170g condensed milk
350g self raising flour
~200g chocolate chips (I think I used closer to 300g, which was probably a bit much)

– First line 4 baking sheets with baking paper and heat the oven to gas mark 4.
– Cream together the butter and the sugar until soft and fluffy.
– Mix in the condensed milk.
– Add the flour and mix until it is all combined in a soft dough.
– Add the chocolate chips (or whatever you’re using) and mix until well distributed.
– Use your hands to make small balls (walnut sized is good, mine were more golf balls and a bit too big). Press the ball out flat on the baking sheet to about 5mm thick and round. Leave at least 1 1/2 inches between each cookie or they will join up.
– Bake in the oven for 15-20 minutes. (The top tray took 15 minutes then the lower tray needed an extra five on the top shelf for mine.)
– Remove from the oven and allow to cool on the tray for 5-10 minutes.
– Transfer to a wire rack to cool completely.

Variations: See this post for more variations and ideas from this basic dough.