Recipe 23: Double Chocolate Cookies


Afternoon readers! As you may be aware, last month I joined a scheme called ‘Foodie Penpals’, sending packages to someone you don’t know, and receiving a parcel from someone else. It’s amazing really. For my package, I decided I wanted to make some cookies, as usually, everyone loves a) Chocolate and b) cookies.

Of course, the perfect opportunity to advance through the Mary Berry Baking Bible!


  • 200 g plain chocolate (39% cocoa solids)
  • 50 g butter
  • 397 g condensed milk
  • 225 g self-raising flour
  • 65 g milk/white chocolate buttons


  1. Line 3 trays with baking paper; break up the chocolate and gently melt along with the butter in a bowl set over a saucepan of gently simmering water, stir occasionally.
  2. Stir in the condensed milk, take off the heat and leave to cool. DSC_0040
  3. Mix in the flour and the chocolate buttons; chill the mixture in the fridge until firm enough to handle.
  4. Pre-heat the oven to 180C/fan 160C/gas mark 4.DSC_0043
  5. Place large tablespoon amounts of the chocolate mixture, spaced well apart on the baking trays. I baked one at a time instead of arranging them on different shelves. Bake for 15-20 minutes.DSC_0045
  6. They should still look soft and glisten when ready, remove carefully with a palette knife and leave to cool on a wire rack.



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