Day by day I am feeling more and more Autumnal. Days are feeling shorter and leaves will soon be falling. If I’m honest, I am a little excited from a cooking/baking point of view for the change in the seasons. I find it a lot easier to get inspiration for baking when the weather isn’t scorching hot. As we have seen in Bake Off this year as well, it makes baking a lot easier when the weather is cooler. Either way, I am excited to share some winter warmers with you. For now, this week’s delicious bake is a moist, chocolatey cookie, with chunks of Malteaser and white chocolate chips thrown in for good measure…
This recipe is a miracle in my household. It is one of the only bakes I have ever done that my boyfriend was excited and couldn’t wait to tuck into. He couldn’t even wait for them to cool down! The result: apparently this is one of the best things he’s ever had that I’ve made…well I’ll take that.
I love leisurely Sundays/weekends when you have time aside to bake and it to relax and forget about everyday stress. I also find I get the best results when I bake with plenty of time and when I’m chilled out. This was easily one of the most enjoyable bakes I’ve done in a long time. So I’d definitely recommend if you’re feeling any stress at the minute, put a few hours aside to have a bake and have a chill! In the end, you’ll get to eat some delicious homemade goods too, it’s a win-win.
In terms of making these bad boys, they’re easy enough. They’re very different to cookie dough I’ve made before but they still worked so well. They’re not cookies in the sense of ‘Millie’s Cookies’ but more biscuity, however, the centre is still gooey and delicious. They make 24 but if you don’t want a batch that big you could freeze half of the dough once you’ve rolled them into balls, that way you could get them out when you fancy a warm cookie perhaps for dessert with ice cream.
I hope you enjoy making these as much as I did! Recipe adapted from Jamie Oliver.
- 50g Margarine/Butter
- 200g Dark Chocolate (at least 70% Cocoa)
- 1 tin/375g ofCondensed Milk
- 25g Ground Almonds
- 200g Self Raising Flour
- 100g Maltesers
- 50g White Chocolate/White Choc Chips
- 25g Any Chocolate you choose to drizzle on the top
- In a pan over a low heat, melt the dark chocolate and butter together. Once fully melted add in the condensed milk and ground almonds and mix well.
- In a separate bowl sieve in the flour. Then add the chocolate mix into the bowl and mix well.
- Put the bowl in the fridge for at least 25 mins to get it to go a bit more dough
- In the meantime, preheat the oven 170 degrees, line and grease to baking tins with baking paper
- Whilst the dough is also cooling roughly chop your white chocolate up if you haven’t chocolate chips and crush your Malteasers up using the end of a rolling pin.
- Once the dough has cooled, add and mix in the crushed Maltesers and white chocolate
- Separate the dough and roll into 24 balls and place on your tray spread out slightly. Don’t worry if you can’t fit them all on you can bake them in 2 rounds if you need to. If you don’t want 24 you can freeze them as well and get them out when you fancy a warm cookie.
- Bake in the oven for 10-12 mins- the outside will feel slightly hard to touch and the middle will still be soft.
- Leave to cool on the tray for 5 mins then transfer onto a wire rack
- Melt the chocolate you wish to drizzle in the microwave making sure you stir it in intervals.
- Dip the end of a knife in the chocolate then flick it back and forth over the cookies to get the rough drizzle effect.