Recipes
Chocolate Chip Cookies with Milk 32% Callets
Perfect cookies have three levels of texture: a crisp edge, a soft, slightly chewy centre and little pockets of melted chocolate. Milk 32% callets are a wonderful fit here — in the oven they soften but don't melt away completely, so the finished cookie keeps distinct, creamy patches of chocolate.
This is a tried-and-tested home recipe for classic chocolate chip cookies in a premium version. The key is chilling the dough before baking — that's what stops the cookies from spreading and keeps them thick.
Ingredients
- 200 g Milk 32% chocolate callets
- 120 g soft butter
- 100 g brown sugar (cane)
- 50 g white sugar
- 1 egg (large)
- 1 tsp vanilla extract
- 180 g plain flour
- 1/2 tsp baking soda
- a pinch of salt
Method
- Cream the soft butter with the brown and white sugar until pale and fluffy (about 2 minutes with a mixer).
- Add the egg and vanilla extract and mix briefly, just until combined.
- In a separate bowl, combine the flour, baking soda and salt. Add to the butter mixture and stir only until combined — don't overwork it.
- Tip in 170 g of the Milk 32% callets (keep the rest for decorating) and fold them evenly through the dough with a spoon.
- Put the bowl of dough in the fridge for at least 30 minutes. Heat the oven to 180°C (conventional).
- Shape the chilled dough into walnut-sized balls and place them on a paper-lined baking tray, well spaced apart (the cookies spread). Press a few of the reserved callets into the top of each ball.
- Bake for 11–13 minutes, until the edges turn golden but the centre is still pale and soft. Take them out and leave on the tray for 5 minutes — they'll firm up and set as they cool.
Tip
Don't overbake — the cookies look underdone in the middle when they come out of the oven, but that's exactly the moment that gives you a soft, chewy centre. They firm up as they cool. For a patisserie finish, scatter a few extra callets on top right after they come out of the oven.
