One of my favorite blogs is Technicolor Kitchen, which features delicious baked goods to brighten even most terrible of days. I saved this recipe on Pinterest earlier in the year and decided that double chocolate was the key to kicking off the 2012 Holiday Baking Season.
The cookies were luxuriously soft and oh-so-chocolaty. They're not overly sweet, and go perfectly with a glass of milk. I'm not usually a white chocolate fan, but the sweetness of it balances the dark chocolate in the batter. I can't wait to bring them to work tomorrow. I know they'll be a huge hit with my colleagues, chocoholics that they are.
Double chocolate cookies (made with sweetened condensed milk)
from the great Delicious Magazine via Technicolor Kitchen
200g (that's two of the big bars) good quality dark chocolate (I used Ghiradelli Intense Dark 72%)
1/2 stick butter
1 small can sweetened condensed milk
1 tsp vanilla extract
1 1/2 cups all purpose flour
1½ tsp baking powder
1/8 tsp salt
6 oz. white chocolate chips
1. Preheat the oven to 350°F. Grease cookie sheets if not using non-stick pans.
2. Break chocolate into small chunks and melt it along with the butter. I microwave for 20 seconds, stir, and repeat until completely melted.
3. Stir in
the condensed milk and vanilla. You'll need to stir it quite a bit to fully mix the liquids. Let cool.
4. Add in the dry ingredients: flour, baking powder, and salt. Fold in white chocolate chips at the end. Dough should be fairly stiff.
5. Scoop level tablespoons onto prepared cookie sheets, or roll small balls and slightly flatten in your palm for more uniform cookies. Bake for about 12 minutes – the cookies should have just stopped looking shiny.
6. Cool on wire racks, then store in airtight containers.
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