Mary Berry’s Chocolate Cookies are made with plain chocolate, butter, condensed milk, self-raising flour, and chocolate buttons. This easy chocolate cookie recipe creates a tasty dessert that takes about 25 minutes to prepare and can serve up to 36 cookies.
Ingredients Needed
- 200g (7oz) plain chocolate (39% cocoa solids)
- 50g (2oz) butter
- 1 x 397g (14oz) tin full-fat condensed milk
- 225g (8oz) self-raising flour
- 65g (2½oz) milk or white chocolate buttons
How To Make Chocolate Cookies
- Prepare baking trays: Lightly butter 3 baking trays.
- Melt chocolate and butter: Break up the chocolate and gently melt it with the butter in a heatproof bowl set over a pan of simmering water or microwave. Stir occasionally to avoid burning.
- Add condensed milk: Stir in the condensed milk and remove from the heat. Let the mixture cool.
- Mix in dry ingredients: Add the flour and chocolate buttons to the cooled mixture. Stir well, then chill until firm enough to handle.
- Preheat the oven: Set the oven to 180°C (fan 160°C) / 350°F / Gas 4.
- Shape and bake: Place large teaspoonfuls of the mixture, spaced well apart, on the prepared trays. Bake for about 15 minutes until the cookies are soft and shiny.
- Cool: Carefully remove the cookies with a palette knife and cool on a wire rack.
Recipe Tips
- Don’t overheat the chocolate: Melt the chocolate slowly to prevent burning. Stir it often and remove it from the heat as soon as it’s melted.
- Chill the dough: Let it chill long enough so it’s firm and easy to handle. This helps the cookies hold their shape while baking.
- Use parchment paper: If you prefer not to butter your trays, line them with parchment paper to prevent the cookies from sticking.
- Space the cookies: Place the cookie dough with plenty of space between them on the baking tray, as they will spread during baking.
- Watch the baking time: Don’t overbake the cookies. They should be soft when taken out, as they will harden slightly as they cool.
How To Store Leftovers?
- Refrigerate: First, let the leftover chocolate cookies cool to room temperature. Once cooled, place them in an airtight container and store them in the fridge for up to 5 days.
- Freeze: Let the cookies cool completely, then place them in a freezer-safe bag or container. Store them in the freezer for up to 3 months. Thaw the cookies at room temperature for about an hour when ready to serve.
Nutrition Facts
Serving Size: 1 cookie (36 servings)
- Calories: 140
- Total Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 20mg
- Sodium: 50mg
- Potassium: 40mg
- Total Carbohydrate: 18g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 2g
Try More Mary Berry Recipes:
- Mary Berry Pickled Onions
- Mary Berry Cheese Biscuits
- Mary Berry Egg And Bacon Pie
- Mary Berry Tomato And Basil Soup
Mary Berry Chocolate Cookies
Description
Mary Berry’s Chocolate Cookies are made with plain chocolate, butter, condensed milk, self-raising flour, and chocolate buttons. This easy chocolate cookie recipe creates a tasty dessert that takes about 25 minutes to prepare and can serve up to 36 cookies.
Ingredients
Instructions
- Prepare baking trays: Lightly butter 3 baking trays.
- Melt chocolate and butter: Break up the chocolate and gently melt it with the butter in a heatproof bowl set over a pan of simmering water or microwave. Stir occasionally to avoid burning.
- Add condensed milk: Stir in the condensed milk and remove from the heat. Let the mixture cool.
- Mix in dry ingredients: Add the flour and chocolate buttons to the cooled mixture. Stir well, then chill until firm enough to handle.
- Preheat the oven: Set the oven to 180°C (fan 160°C) / 350°F / Gas 4.
- Shape and bake: Place large teaspoonfuls of the mixture, spaced well apart, on the prepared trays. Bake for about 15 minutes until the cookies are soft and shiny.
- Cool: Carefully remove the cookies with a palette knife and cool on a wire rack.
Notes
- Don’t overheat the chocolate: Melt the chocolate slowly to prevent burning. Stir it often and remove it from the heat as soon as it’s melted.
- Chill the dough: Let it chill long enough so it’s firm and easy to handle. This helps the cookies hold their shape while baking.
- Use parchment paper: If you prefer not to butter your trays, line them with parchment paper to prevent the cookies from sticking.
- Space the cookies: Place the cookie dough with plenty of space between them on the baking tray, as they will spread during baking.
- Watch the baking time: Don’t overbake the cookies. They should be soft when taken out, as they will harden slightly as they cool.
Mary Berry Chocolate Cookies