• 125 g soft unsalted butter
  • 125 g caster sugar
  • 2 tbsp condensed milk
  • 125 g self-raising flour, sifted
  • 50 g cocoa, sifted
  • 100 g plain and/or white chocolate, cut into chunks


  1. 1

    Preheat the oven to 150°C, fan 130°C, gas 2. Using an electric hand whisk or mixer, cream the butter and sugar together until pale and fluffy.

  2. 2

    Beat in the condensed milk, then add the flour, cocoa and a pinch of salt, and mix. Stir in the chocolate chunks.

  3. 3

    Roll into 12 walnut-sized balls and space at least 5cm apart on 2 baking sheets, then flatten them slightly with the back of a spoon. Bake for about 25 minutes, until firm at the edges but still soft in the middle. Leave to cool for a few minutes before transferring to a wire rack.


    Get ahead: make a few days in advance; store in an airtight box. Can be frozen.


    Kitchen secret: You can vary this American-style cookie recipe in all sorts of ways. Try swapping the chocolate chunks for chopped nuts, glacé cherries, fudge chunks, dried fruit or crystallised ginger.

Nutritional Details

Each serving provides
  • Energy 913kj 218kcal 11%
  • Fat 12.2g 17%
  • Saturates 7.2g 36%
  • Sugars 16.2g 18%
  • Salt 0.2g 3%

% of the Reference Intakes

Typical values per 100g: Energy 1989kj/475kcal

Each serving provides

23.6g carbohydrate 2.0g fibre 2.6g protein

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