These cookies were a total accident. I misread a recipe and added 200g less flour than I needed to. I hold my hands up to that. Although, thinking about it, I could just be a total genius and have a natural instinct for cookie making. I’m going to go with that. So, you’re welcome.
I’ve called these Devil’s Cookies. Why? Well, because you know how Devil’s Food Cake is all rich and intense and delicious and tempting — so much more so than regular cake. So are these cookies. They’re crispy on the outside, so soft they barely stay together on the inside and so intensely delicious that they make your head spin a little bit.
And, y’know. My religious nana would say that anything this good has to be sinful.
- 225g of Stork
- 225g of golden caster sugar
- 300g condensed milk
- 50g of cocoa powder
- 100g of plain flour
- 100g of dark chocolate chips
- 200g of white chocolate chips
- Pre-heat the oven to 180C and line two baking trays with baking parchment
- Cream the butter and caster sugar together until pale. Stir in the condensed milk and beat it until it’s very smooth
- Pour over the chocolate chips and sift in the cocoa powder and flour. Stir until you get what resembles a cake mix
- Take heaped tablespoons of the batter and put onto the baking sheet, well spaced out (don’t crowd, as these spread and become almost entirely flat whilst baking). Bake for 17 minutes
- When you remove these from the oven they’ll look completely not done. Don’t worry. Leave them to cool on the baking sheet for five minutes, then lift using a spatula and pop them onto a cooling rack to cool
- Repeat until you have no more mix left