Baking ‘Fever’ishly Double chocolate Milo cookies

2017-10-11 06:01
Double chocolate and Milo cookies.PHOTO: SOURCED

Double chocolate and Milo cookies.PHOTO: SOURCED

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120 g dark chocolate, chopped
110 g unsalted butter, softened
1 large egg
1 tsp vanilla essence or extract
1 cup cake flour, sifted
1/4 cup cocoa, sifted
1 tsp bicarbonate of soda
1/2 tsp sea salt flakes
280 g good quality 70-80% dark chocolate, roughly chopped
1/2 cup Milo powder
3/4 cup brown sugar


• Preheat the oven to 160°C (fan-forced). Place the 120 g chocolate in a heatproof bowl over a saucepan of simmering water and stir until the chocolate is melted and smooth. Set aside.

• Place the butter and sugar in the bowl of an electric mixer and beat for eight to 10 minutes or until light and creamy. Add the egg and vanilla and beat for a further three to four minutes. Stir through the flour, cocoa and bicarbonate of soda, salt and melted chocolate.

• Add the extra 280g chopped chocolate and Milo and stir.

• Roll tablespoons of the mixture into rounds and place on baking trays lined with non-stick baking paper, allowing room to spread. Flatten each round slightly.

• Bake for 10 to 12 minutes or until slight cracks have formed and the cookies are just crispy. Cool on wire racks. — Food24.


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