Finding a soft centre cookie recipe has been an epic journey, which I think began when I was about 6. I could never find the perfect recipe; they were usually tasty, but always hard! About 3 years ago I found one recipe that cracked it; it was one very satisfying moment (is that sad?). However, this recipe was complex, expensive and involved many different stages. I then discovered this one, which is really simple and sooooo good, give it a try!
This recipe makes quite a large quantity of dough so feel free to freeze some of it.
This makes about 48 cookies
– 225g unsalted butter – softened
– 225g caster sugar
– 170g condensed milk
– 350g self-raising flour
– 1tps vanilla essence
Cream the butter and sugar until pale and creamy
Stir in the condensed milk and the vanilla essence
Mix in the flour – this is quite difficult with a spoon so get your hands and dirty in to mix it all together.
Now it’s time to mix in your chosen cookie ingredients. I divided the dough into three and added the following different mixes, but you can add whatever you fancy;
White chocolate and Cranberry
– 30g dried cranberries
– 80g chopped white chocolate
Dark chocolate and Ginger
– 80g dark chocolate
– 30g chopped crystallised ginger
– 1tsp ground ginger
Walnut and fudge
– 80g chopped fudge pieces
– 40g chopped walnuts
Roll your dough into thick sausage shaped and wrap in cling film
Put in the fridge for an hour
Pre heat the oven to 180’
Cut the dough into circles about 1cm thick
Line and grease baking trays and cook in the oven for 10 minutes, until they start to turn golden around the edges.
Leave to cool on a rack.