Milo Choc Chip Cookies Food

SECRET INGREDIENT (MISO!) CHOCOLATE CHIP COOKIES

Steps:

• Beat both sugars and butter together in a medium bowl with an electric mixer until creamy. Add egg, miso and vanilla and beat until well mixed. Add flour and baking soda and mix until just combined. Stir in chocolate chips. Cover with plastic wrap and refrigerate at least 1 hour (this is very important in order to have a chewy cookie that doesn't spread out too much).
• Preheat oven to 350 degrees F. Spray 2 baking sheets with nonstick cooking spray.
• Use a medium ice cream scoop to portion cookie dough on the prepared pans. Use two fingers to lightly flatten each scoop of dough. Bake, rotating and switching the pans halfway through, 13 to 14 minutes for a chewy cookie (a few minutes longer if you like a more well-done cookie). Eat warm with a glass of milk and cool the rest on a wire rack.

THE BEST CHEWY CHOCOLATE CHIP COOKIES

Steps:

• Sift the flour, salt, baking powder and baking soda into a large bowl.
• Beat the butter and brown sugar in a large bowl with an electric mixer on medium-high speed until pale and fluffy, about 4 minutes, scraping down the sides of the bowl as needed. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Stir in the chocolate chips by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate at least 1 hour or preferably overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper.
• Use a 1-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart. Chill the remaining dough while you bake the first batch.
• Bake at 375 degrees until the cookies are golden around the edges but still soft in the middle, 12 to 15 minutes. Let the cookies cool for 10 minutes on the baking sheets, then transfer them to a wire rack to cool completely. Cool the baking sheets completely, then line with parchment paper and repeat the scooping and baking process with the remaining dough.

MILO COOKIES

Steps:

• Preheat oven on 180.
• Cream butter & sugar together.
• Add egg & milo. Mix well.
• Add self-rising flour in slowly while blending to prevent clumps forming.
• Bake 180 for 15mins. Cookies will doubled in size whilst baking (No worries!). It will fall back after cooled.
• Allow cookies to cool on rack for 10mins before removing & Serve!

CLASSIC CHOCOLATE CHIP COOKIES

Steps:

• Position oven racks in the top and bottom thirds of the oven, and preheat to 375 degrees F. Line 2 baking sheets with parchment.
• Whisk together the flour, baking soda and salt in a large bowl. Beat the butter and both sugars with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 4 minutes. Add the eggs to the butter mixture, one at time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Stir in the chocolate chips.
• Scoop 12 heaping tablespoons of dough onto each prepared baking sheet about 2 inches apart. Roll each into a ball with slightly wet hands. Bake until the cookies are golden but still soft in the center, 12 to 15 minutes, rotating the baking sheets halfway through. Let the cookies cool for a few minutes on the baking sheets, then transfer them to a rack to cool completely.
• When the baking sheets have cooled completely, scoop the remaining dough onto 1 sheet and bake. Store the cookies in a tightly sealed container at room temperature for up to 5 days.
• Variations:
• For cakey cookies: Replace the light brown sugar and granulated sugar with 1 1/2 cups dark brown sugar. Bake at 375 degrees F until golden and tender, 12 to 15 minutes.
• For crispy-cakey cookies: Bake the cookies at 425 degrees F until golden and crunchy on the outside, 8 to 10 minutes.
• For chewy cookies: Use 1 cup light brown sugar and 1/4 cup corn syrup and omit the granulated sugar. Bake at 375 degrees F until golden and crunchy on the outside, and chewy on the inside, 10 to 12 minutes.
• For super-chewy cookies: Substitute cake flour for all-purpose flour. Bake at 375 degrees F until golden with caramelized edges, 12 to 15 minutes.
• For extra-crispy cookies: Bake the cookies at 300 degrees F until flat and crunchy, 24 to 28 minutes.

MILO CHOC CHIP COOKIES

Steps:

• Preheat oven 170 degrees.
• Cream butter and sugar
• Beat in eggs and vanilla and milo.
• Fold in flour and choc chips.
• Drop tablespoons of mixture on greased baking tray - allow for spreading.
• Bake for 18 - 20 minutes.

MALTY CHOC CHIP COOKIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line 2 baking sheets with baking parchment. Beat the butter and sugars in a bowl until light and fluffy, then beat in the eggs one at a time.
• Add the flour, malted milk drink powder, baking powder and a good pinch of salt, then stir with a wooden spoon until the mixture forms a dough. Tip out onto the work surface and gently knead in the chocolate. Divide the mixture into 20 pieces, roughly the size of a whole walnut. Roll each piece into a ball and place on the baking trays, leaving plenty of room for the cookies to spread. Flatten each ball slightly with your hand.
• Bake for 10-12 mins until starting to turn golden brown on the edges. Remove from the oven, leave on the baking tray for 5 mins to cool slightly then transfer to a wire rack to cool completely. Will keep in a cake tin or cookie jar for up to 5 days.

WHITE CHOC CHIP COOKIES

Steps:

• Preheat oven to 180º C (350º F). Grease or line cookie tray.
• Mix together sugar and butter.
• Add egg yolk and vanilla, mix well.
• Stir in flour and choc chips.
• Place teaspoonfuls onto tray and bake for 12 minutes.

CAFE CHOC CHIP COOKIES

Steps:

• Preheat the oven to 180°C Grease and line a biscuit tray.
• Place the butter and sugar in a mixing bowl and, with an electric mixer, beat until light and creamy.
• Beat in the condensed milk.
• Add the flour and mix on low speed until smooth.
• Stir in the choc bits until well combined.
• Roll about 2 teaspoonfuls of the mixture into balls and place on the lined tray.
• Press each ball gently with a floured fork.
• Bake for 12-15 minutes or until lightly golden.
• Remove from the oven and allow to cool on the trays.
• Store in air-tight containers.

BEST CHOC CHIP COOKIES

Steps:

• Preheat oven to 180ºC.
• Beat butter and sugar until creamy, beat in condensed milk. Add flour, stir until combined.
• Add dark and white choc bits, mix well.
• Roll heaped teaspoonfuls of mixture into small balls, place on greased trays, press gently with fork.
• Bake for 15 minutes until golden.