The Ultimate Chocolate Cookie with Milo

I recently saw a meme that perfectly described my body type. It was something like, “you can tell she looks after herself but never says no to a good cookie” ... or something to that effect. I’d never connected so deeply with a meme in all my life.

Chocolate cookies are among my most favourite things on this planet... but not store bought packet stuff. I mean, hot, straight out of the baker’s oven kinda thing, and if I had to pick my ultimate chocolate cookie recipe, this would be it. 

The first time I came across this original recipe by Lorraine Elliott, (also known as Not Quite Nigella) I knew I had to make them immediately. Turns out I didn’t have one of the ingredients so I adapted it to suit the circumstances. Thankfully for my impatient self, they turned out to be the best homemade chocolate cookie I had ever baked and I’ve made them the same way ever since. The Milo adds the most scrumptious malty taste that takes me back to sneaking spoonfuls straight out of the tin. 

Last night, a friend of mine stayed over so I made sure I doubled the recipe so she had some to take home to her family... they’re perfect for sharing and keep well in an airtight jar for about a week, though I’m certain they won’t last that long!  I like to serve them warm so that the chunks get a little melty... the perfect coffee companion!

Let me know what you think when you make these and make sure to tag @projectsweetstuff and @notquitenigella so that we can see your sweet results!  

 Triple Choc Milo Cookies

Viola’s adaptation of a recipe by Lorraine Elliott

Preparation time: 25 minutes

Cooking time: 20 minutes

•250 grams dark chocolate roughly chopped into chunks (half to be melted)

•2 cups plain flour (plus a quarter cup to add at the end if mixture is too wet)

•4 teaspoons baking powder

•1/4 cup brown sugar

•1 cup Milo*

•Pinch of salt

•150g/5ozs. butter, melted

•1 egg, lightly beaten

•1 teaspoon vanilla

•1-2 tablespoons milk (if needed)

If you don't have Milo, use Ovaltine or just cocoa. It won't be exactly the same but it will still be good.

Step 1 - Preheat oven to 160C/320F and line 2 baking sheets with parchment.

Step 2 - In a bowl whisk the flour, baking powder, brown sugar, Milo, half of the chopped chocolate, and salt.

Step 3 - In a small saucepan over low heat, melt the butter and the other half of the dark chocolate. Once melted, remove from heat and allow to cool. Add vanilla and whisk in egg.

Step 4. Create a well in the dry ingredients and pour in wet ingredients. Mix until well combined.

Note: Only add the milk if it is a bit too dry. And crumbly. Because dark chocolate quality varies, you may need to add a sprinkling of flour if the mix is too wet.

Refrigerate for 15 minutes.

Step 5 - Scoop balls out using a cookie scoop or tablespoons.  Shape into a ball and then flatten only slightly.  (I choose not to flatten as I love the dome shape). These cookies do not spread a lot.

Bake for 12 minutes only. Enjoy warm!

These cookies will last a few days in an airtight container and are best served warm.