DOUBLE CHOCOLATE MILO COOKIES

Ingredients: 11
Servings: 16
Time: 00:20

Ingredients:
120 grams Dark Chocolate – chopped
110 grams Unsalted Butter – softened
1 piece Large Egg
1 teaspoon Vanilla Essence or Extract
1 Cup Cake Flour - sifted
¼ Cup Cocoa – sifted
1 teaspoon Bicarbonate of Soda
½ teaspoon Sea Salt Flakes
280 grams Good Quality 70-80% Dark Chocolate – roughly-chopped
½ Cup Milo Powder (Optional)
¾ Cup Brown Sugar

P r e p a r a t i o n Ti m e :
00:12

Method:
1. Pre-heat the oven to 160°C (fan-forced). Place the 120 grams chocolate in a
heat-proof bowl over a saucepan of simmering water and stir until the
chocolate is melted and smooth. Set aside.
2. Place the butter and sugar in the bowl of an electric mixer and beat for 8−10
minutes or until light and creamy. Add the egg and vanilla and beat for a
further 3−4 minutes.
3. Stir through the flour, cocoa, and bicarbonate of soda, salt and melted
chocolate. Add the extra 280 grams chopped chocolate and Milo and stir to
combine.
4. Roll tablespoons of the mixture into rounds and place on baking trays lined
with non-stick baking paper, allowing room to spread. Flatten each round
slightly.
5. Bake for 10−12 minutes or until slight cracks have formed and the cookies are
just crispy.
6. Cool on wire racks.