Milo chunk cookies

Preparation time : 20 min Cooking time : 25 min Servings : 10
  • Milo chunks:
  • 150 g dark chocolate
  • 100 g Milo
  • Cookie dough:
  • 215 g butter, softened
  • 200 g white sugar
  • 100 g light brown sugar
  • 1 large egg
  • 7.5 ml vanilla essence
  • 30 ml water
  • 280 g flour
  • 2.5 ml bicarbonate of soda
  • 2.5 ml salt
  • 250 g Milo chunks (ingredients above)

To make the Milo chunks, finely chop the dark chocolate and place in a heat-proof bowl. Melt the chocolate, either over a pan of simmering water or in the microwave at 30-second intervals. Allow to cool for 10 minutes, then stir in the Milo.

Spread the mixture about 1cm thick onto a sheet of baking paper and leave to set. Once the block is solid, chop it into chunks.Preheat the oven to 180°C. Line 2 baking trays with foil, shiny-side down. Adjust your oven rack to be in the middle. 

To make the cookie dough, cream together the butter and both sugars for 3-5 minutes until light and fluffy.Mix together the egg, water and vanilla essence, then add to the creamed mixture and beat well.Sift together the flour, bicarbonate of soda and salt, then add gradually to the creamed mixture. Mix only until there are no more flour streaks, do not overmix.

Lastly, stir in the Milo chunks. Use an ice cream scoop to form domes of cookie dough and place well spread out on the baking tray. I could fit 5 on each tray. Freeze the baking tray for 20 minutes. Preheat the oven to 180°C. Bake the cookies direct from the freezer for 8 minutes - they will spread out and be almost flat. Now lift the side of the baking sheet up about 10cm and let it drop down against the oven rack, so the puffed-up centres fall back down. After the cookies start to rise in the centre again in 2 minutes, repeat lifting and dropping the pan. Repeat a few more times to create ridges around the edge of the cookie. Bake for 14-16 minutes in total, until the cookies have spread out and the edges are golden brown but the centres are still quite soft.

Bang the trays one last time on your kitchen counter after removing from the oven.Meanwhile repeat with the second tray - scooping, freezing, baking and banging. Allow to cool completely on the tray, then store in an airtight container.

Reprinted with permission of The Sweet Rebellion