Best ever choc-chunk cookies

Yesterday was Easter, which usually means one thing: you have a house full of more chocolate than you know what to do with. If you’re feeling like you’ve eaten more chocolate than you know what to do with, and you’re despairing at what to do with the leftovers, these cookies are exactly what you’re looking for. 

Nothing beats a traditional chocolate chip cookie, and these are among the tastiest. The best part is they are so easy and quick to make! Even if you’re sick of chocolate, you’ll have a hard time resisting these. 

Use all the broken Easter eggs, or leftover bunny pieces you just haven’t managed to get through. You can store them and serve them to visitors with coffee!

Ingredients

• 180g butter, room temperature
• 1/3 cup sugar
• 1 tablespoon vanilla essence 
• 1/2 cup sweetened condensed milk
• 1 1/2 cups self-raising flour
• 250g chocolate, broken in small pieces

Method

1. Preheat oven to 180C.

2. Beat butter and sugar together until creamy.

3. Add condensed milk, vanilla essence, chocolate pieces, and sift in flour. Combine, taking care not to over mix.

4. Place teaspoons of mixture onto baking trays lined with baking paper.

5. Bake for 10 – 12 minutes or until golden. Allow to cool on trays before moving to a wire cooling rack.