I made these cookies by accident. I was experimenting late on Friday and misread a recipe, only adding the plain flour rather than the self-raising flour too. The result was these – possibly the best cookies I’ve ever made.
They’re crispy on the outside, soft and chewy on the inside, and they pack one hell of a flavour punch. They’re called Devil’s Cookies after Devil’s Food Cake — you know, that moist chocolate cake that’s so incredibly delicious and intense…? Yeah.
- 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