Milk Chocolate Cookies

Milk and cookies before bed make for a delicious, yet slightly naughty, treat. By adding a little malted milk powder to the mix these have a deeper and more indulgent flavour. The batter should be left to rest overnight to in the fridge so moisture is absorbed by the dry ingredients which results in a chewier centre and crisper exterior, producing the perfect cookie. Being patient is definitely worthwhile.

Recipe - Makes 12

• 120g butter, softened
• 90g caster sugar
• 100g light brown sugar
• 1 egg, beaten
• 1/2 tsp vanilla extract
• 220g plain flour
• 50g malted milk powder
• 1/2 tsp baking powder
• 1/2 tsp bicarbonate of soda
• 1/4 tsp salt
• 2 tbsp milk
• 220g milk chocolate chunks

Cream the butter and sugars together to very soft. Add the egg and vanilla extract and beat to smooth. Combine the dry ingredients in a bowl and tip into the butter mix, then fold in. Add the milk and stir to loosen the batter before mixing in the chocolate chunks. Cover with clingfilm and chill overnight.

Preheat the oven to 180C. Divide the mix into 12 equal size pieces and place blobs spaced well apart on lined baking trays (you will need to bake it in 3 or 4 batches). Bake for 12-14 minutes, or until deep brown. Remove and leave the cookies on the tray for 5 minutes before transferring to a wire rack to cool completely.