Milo Crunch Chocolate Chip Cookies |

Name: Milo Crunch Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 3/4 cup white sugar; 3/4 cup brown sugar; 1.1 cup – 250 g butter, softened; 2 tsp caramel essence; 2 eggs; 3 cups all-purpose flour, plus up to 1 cup extra if needed; 1 tbsp Milo; 1 tsp baking powder; 1 tsp bicarbonate of soda; 1/2 tsp salt; 1 cup chocolate chips; 1 cup Milo cereal, roughly chopped; Sprinkles, optional

Description

Milo Crunch Chocolate Chip Cookies are soft, chewy cookies packed with chocolate chips and crunchy pieces of Milo cereal. The caramel essence adds a lovely little extra flavour, while the Milo gives these cookies their unmistakable chocolate malt taste.

Ingredients

Units Scale

3/4 cup white sugar
3/4 cup brown sugar
1.1 cup - 250 g butter, softened
2 tsp caramel essence
2 eggs
3 cups all-purpose flour, plus up to 1 cup extra if needed
1 tbsp Milo
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
1 cup chocolate chips
1 cup Milo cereal, roughly chopped
Sprinkles, optional

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Instructions

Preheat the oven to 350⁰F (180⁰C).
Line 2 baking trays with baking paper. The cookies will spread, so leave a bit of room between each one.
Beat 250 g softened butter, 3/4 cup white sugar and 3/4 cup brown sugar together until creamy and well combined, smooth and fluffy enough.
Beat in 2 eggs, one at a time, then mix in 2 tsp caramel essence.
In a separate bowl, combine 3 cups all-purpose flour, 1 tbsp Milo, 1 tsp baking powder, 1 tsp bicarbonate of soda and 1/2 tsp salt.
Gradually add the dry ingredients to the butter mixture and mix until a soft cookie dough forms.
If the dough feels very sticky or loose, add some of the remaining 1 cup all-purpose flour, a few tbsp at a time. You may not need all of it. Don’t overmix once the flour has been added.
Fold in 1 cup chocolate chips and 1 cup roughly chopped Milo cereal until they’re spread throughout the dough.
Drop spoonfuls of dough onto the prepared baking trays, leaving about 5 cm between them for spreading.
If you like a little extra colour and crunch, add a few sprinkles to the tops.
Bake the cookies at 350⁰F (180⁰C) for about 12 minutes, or until the edges are lightly golden and the centres still look slightly soft. Don’t wait for the centres to look completely firm in the oven, or the cookies can turn out too hard.
Leave the cookies on the baking tray for about 5 minutes before transferring them to a wire rack.
They’ll firm up as they cool while staying softer in the middle.

Notes

Prepared, tried, and tested by Irene