Chocolate Swirl Cookies

The days are getting colder, the nights are getting longer. It's been confirmed, my favourite season of the year has arrived. 

It's a time for hot chocolates and cool breezes. Cozy knits indoors and out. Golden leaves and bubbling pies. 

But there are times when only chocolate, and lots of it, will do. These cookies are for those times. 

I call these Chocolate Swirl Cookies, for the above reason. When you mix the melted chocolate with the condensed milk, you get this beautiful marble affect as you stir. 

Although that affect doesn't maintain (the cookies will be dark when they come out of the oven), it's my favourite part of the process (along with eating the cookies). 

Unfortunately, the "finished product" photos I had disappeared due to technical difficulties, but they will be dark and round, with a crisp, lightly cracked exterior and a gooey, heavenly malty interior. 

Damn. I want more cookies again. 


CHOCOLATE SWIRL COOKIES

Pre-heat oven to 170 degrees celsius

200g dark chocolate (the finest quality you can afford)
50g Irish butter
1 tin of condensed milk
200g self-raising flour
75g white chocolate chips
25g ground almonds
2 tablespoons of Horlicks
100g chopped walnuts (you can omit, if you prefer)

- Melt the butter and chocolate in a pan over a low heat, stirring to combine.
- Remove from the heat, stir in condensed milk and then add Horlicks and almonds.
- Sift in the flour and then chill mixture in the fridge for 60 minutes.
- Break up the dough and stir in the white chocolate chips and chopped walnuts. This will become easier as the mixture returns to room temperature.
- Divide the mixture into balls, place on oven tray and using the back of a spoon, flatten into little pancakes.
- Cook for 12-14 minutes, depending on how crispy you like your cookies. Serve with cold milk or hot chocolate.