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.
- 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
- Pre-heat oven to 180 degrees celsius and line 4 baking trays with baking paper.
- 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.
- Add flour, one cup at a time to butter mixture.
- Transfer cookie dough to an extra large bowl and stir in chocolate chips.
- 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.
- Use the back of a fork to push down on dough to flatten it.
- Cook in oven for 10 minutes.
- Allow to cool on baking tray for 10 minutes and then transfer to wire cooling rack.