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@chocchipcookiedough 's recipe for chocchipcookiedough Makes 54 INGREDIENTS: 250 grams butter, at room temperature ½ cup caster sugar ¼ cup brown sugar 200 ml condensed milk 2 tsp vanilla extract 2 ½ cups self-raising flour 125 grams white chocolate chips 250 grams dark chocolate chips METHOD: 1. Preheat oven to 180°C. Line 2 large oven trays with baking paper. Put butter, caster sugar and brown sugar in the small bowl of an electric mixer and beat on high, using the paddle attachment, until light and creamy. Add condensed milk and vanilla. Beat until well combined. 2. Transfer mixture to a large mixing bowl. Sift flour over butter mixture. Stir until well combined. Add white and dark chocolate chips and stir through the dough. 3. Roll tablespoons of mixture into balls and put on prepared trays 3cm apart, allowing room for spreading. Using a floured fork, gently press down on the centre of the biscuits. Bake for 10 to 15 minutes or until a caramel-brown colour. Transfer to a wire rack to cool. Serve or store in an airtight container for up to a week. REMEMBER: don't bake all of it if you want to have some cookie dough leftover!
