Dairy Milk Cookies
These double chocolate Dairy Milk cookies are soft, chewy and super easy to make.
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Servings: 12 cookies
Calories: 338kcal
Ingredients
- 150 g Softened butter cut into cubes (⅔ cup)
- 140 g Caster sugar (∼¾ cup)
- 100 g Soft light brown sugar (½ cup)
- 1 Medium Egg
- 225 g Self-raising flour (∼1+¾ cups)
- 25 g Cocoa Powder (¼ cup)
- 200 g Dairy Milk chocolate (7oz)
Instructions
- Preheat your oven to 180℃ (160℃ for fan ovens). Line a large baking tray or two with baking paper.
- Add the softened butter to a large bowl with the caster sugar and brown sugar. Use an electric whisk or stand mixer to mix into a thick paste. Then stir in the egg.
- Stir in the flour and cocoa powder using a wooden spoon. When it's starting to stick together, use your hands to press it together into a ball of dough.
- Set 12 chunks of the Dairy Milk aside (to top the cookies) and chop the rest into small pieces. Add the chopped pieces to the cookie dough.
- Divide the dough into 12 pieces and roll each one into a ball. Top each one with a chunk of Dairy Milk.
- Place them on your lined tray, leaving 1-2 inches in between for them to spread. 6 cookies per tray should work fine.
- Bake the cookies for 11 minutes. They may look a little underdone but this is key to getting a soft and chewy cookie- they'll firm up as they cool.
- Let the cookies cool completely before removing them from the tray. Enjoy!
Video
Notes
- Cup measurements are estimates. Always use a food scale for best results!
- Store cookies in an airtight container for up to 5 days.
Nutrition
Serving: 1cookie | Calories: 338kcal | Carbohydrates: 43g | Protein: 4g | Fat: 16g | Saturated Fat: 10g | Monounsaturated Fat: 3g | Cholesterol: 14mg | Sodium: 6mg | Potassium: 5mg | Fiber: 2g | Sugar: 30g