Dave's Delicious Dunkers

I started baking about a year ago, after having my arm twisted into participating in a few charity cake sales at work.  The second time I took to the kitchen was to try to emulate Miss Millies cookies... about 1,000 cookies later they are reknowned across friends and the office alike.  Here's how to bake the perfect cookie.



Ingredients (for 16 cookies)

• 120g Soft Butter
• 100g Light Brown Soft Sugar
• 125g Caster Sugar
• 1 Egg
• 220g Self-raising flour
• 200g chocolate chips (see below for other options)

Dough Steps

1. Cream together the butter and sugars until light and fluffy
2. Lightly beat the egg in a cup and mix it in until the mixture is of even consistency
3. Add the flour in around 4 equal amounts, mixing as you go
4. The mixture will now be sticky and dough like, so gently mix in the chocolate chips

Preparation Steps

1. Grab your dough and roll it into a long thin sausage on a lightly floured surface
2. The sausage should be about a foot long, and 1 1/2 inches across
3. Roughly slice the sausage into 16/20 equal discs
4. Pat each one by hand into a slightly flatter disc around 2 inches in diameter and place on a parchment covered baking tray
5. Make sure there is decent distance between your cookies as they are likely to double in size

Baking Steps

1. Preheat the oven to 180oC or gas mark 4
2. Place your tray of cookies in the centre of the oven;
• 8 minutes will get you gooey Miss Millies cookies with soft centres
• 9 minutes will give you cookies like shown in my image, just slightly browned at the edges with a good crunch to them
• 10 minutes will get you brittle & delicious crunchy cookies
3. Experiment with each tray until you get it perfect for your needs
4. Remove from the oven and cool on a wire rack until storing in an air tight container

Well that's it, I hope you use the recipe and bring as many smiles to people's faces as I have over the years with them.  I've left a few extra tips below... which you can pinch if you like.

• You can make cookies as big as 12 inches across with this mix, just cook for a little longer than normal
• The chocolate chips can be exchanged for just about any sweet.  Over my many sessions I've baked them with Maltesers, Rolos, White Choc Chips, Milkibars, Dime Bars, Munchies and even Revells!
• You can add toppings half way through cooking... if whatever you're adding melts too much in 10 minutes just open the oven and add them after 5 minutes
• Try cooking 1 first, so you get the timing right... that way you'll have at least 15 good ones!
• If you bake a huge batch, remember the oven will heat up over time and they'll need a minute less on the later trays
• This is a great recipe to do with kids as you can decorate them too
• You can freeze the dough, or keep it in the fridge for at least a few days