Ingredients
2 x 180g blocks dark crunchy hazelnut chocolate
25g butter
395g can sweetened condensed milk
1½ cups self-raising flour
Method
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Coarsely chop one of the blocks of chocolate. Place in a medium, heatproof bowl. Add butter. Sit bowl over a saucepan of simmering water. Stir until melted. Remove bowl from heat. Add condensed milk. Stir until well combined.
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Add flour to chocolate mixture. Stir until combined. Refrigerate, covered for 15 minutes. Coarsely chop remaining block of chocolate. Stir into chocolate mixture in bowl.
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Roll heaped tablespoons of mixture into balls. Place, 5cm apart, on two large oven trays lined with baking paper. Gently press down with your fingertips to flatten slightly.
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Cook in a moderately slow oven (160C) for about 15 minutes, or until firm to touch. Remove. Cool on trays.
TIP! Cookies can be made up to one week ahead. Store in an airtight container at room temperature. We used the Frey brand of chocolate, available from Woolworths.
