Milky Way Cookies
bicarbonate of soda
Pinch of salt
full size/16 fun size UK Milky Ways
chopped into chunks, US 3 Musketeers
sticks (170g) butter,
light brown sugar
Don't preheat oven yet, the dough needs to chill.
Place the flours, bicarb, salt and chopped Milky Ways into a medium sized bowl and mix with a fork until well incorporated. Leave to one side.
Place the butter and sugars into a large bowl or the bowl of your stand mixer and beat until light and fluffy, about 2 minutes on med-high speed.
Add in the eggs and vanilla.
Mix until well combined and smooth, scraping down sides as required.
Add in the dry ingredients and mix on a low speed until a dough forms.
Place the dough back in the bowl you measured the dry ingredients in.
Cover the bowl in clingfilm and place in the fridge for at least 6 hours, if possible overnight.
Once chilled, preheat the oven to 180 degrees C (350F) and line 2-3 baking trays. If you only have 2, you'll probably have to bake in batches.
Using a 1.5tbsp cookie scoop, place balls of dough about 2 inches apart on your baking sheets. Flatten very slightly so they don't fall off the baking tray!
Place in the oven for 8-9 minutes (mine took 9 minutes) until lightly golden around the edges and underdone in the middle.
Leave to cool on the baking trays for 5-10 minutes before transferring to a wire rack to cool completely.
Cookies will keep in an airtight container at room temperature for 4-5 days. Believe me they stay so soft and chewy!
Recipe adapted from my Chocolate Chunk Cookies and Sally's Baking Addiction - http://sallysbakingaddiction.com/2013/01/30/triple-chocolate-chip-cookies/