I’m calling it – this is the best cookie recipe to ever exist. Yes, I might be tooting my own horn, but every time I make these sweet treats, people are raving about how good they are. It’s a family recipe, that I know off by heart and is a hallmark of my childhood. Plenty of our friends fondly call them ‘Calcino (my family name) Cookies’ and when people ask me what makes them so good I always say ‘It’s the secret ingredient!’ (Spoiler: condensed milk is the secret ingredient).

This recipe is not for the faint hearted – it creates between 60 -75 biscuits, but can easily be halved if you don’t require that many. You can also freeze the dough before cooking and use at a later date. While the sheer number of biscuits might be daunting, it’s the perfect recipe for bring and share events, sporting carnivals or staffroom baking.

Ingredients:

• 5 cups of self-raising flour
• 500 grams of butter, softened
• 200 gram packet white chocolate chips
• 200 gram packet milk chocolate chips
• 200 gram packet dark chocolate chips
• 3/4 cup caster sugar
• 395 gram can of condensed milk

Method:

1. Pre-heat oven to 180 degrees celsius and line 4 baking trays with baking paper.
2. Use a mix-master or hand held mixer to combine condensed milk, butter and caster sugar. You want the butter to turn a very pale yellow colour. This will take about 5 minutes.
3. Add flour, one cup at a time to butter mixture.
4. Transfer cookie dough to an extra large bowl and stir in chocolate chips.
5. Roll dough into balls (size of balls can be based on desired size of cookie) and transfer to baking tray. Balls should be about 4 cm apart.
6. Use the back of a fork to push down on dough to flatten it.
7. Cook in oven for 10 minutes.
8. Allow to cool on baking tray for 10 minutes and then transfer to wire cooling rack.