PS: These are egg-free.
Double Chocolate (Sweetened Condensed Milk) Cookies
adapted from Technicolor Kitchen
200g good quality dark or milk chocolate (I used milk choc Rittersport)
50g unsalted butter
397g can sweetened condensed milk
1 teaspoon vanilla extract
225g all purpose flour
1½ teaspoons baking powder
pinch of salt
100g white chocolate chips or chunks
1. Break up the chocolate and gently melt it along with the butter in a heat-proof bowl set over a pan of simmering water, stirring occasionally. Stir in the condensed milk and vanilla, remove from the heat and cool completely. Mix in the flour, baking powder, salt and chopped white chocolate and chill the mixture until firm enough to handle, but not too long- try 15-25 min.
2. Preheat the oven to 180°C/350°F. Line two large baking sheets with parchment paper.
Place leveled tablespoons of the mixture 5cm (2in) apart onto prepared sheets. Bake for 10-12 minutes – the cookies should still look soft and will glisten. Don't overbake them. Cool on the sheets over a wire rack for 5 minutes, then carefully remove the cookies with a metal spatula and cool on the rack.
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