These cookies are a beauty!!! An intense chocolate flavor with a crunchy outside and a thick smooth brownie like inside. But the best of all is that it is not made with a third of butter and a third of sugar. The butter can easily be replaced by margarine (it is a small quantity used to smoothen the melted chocolate) and the condensed milk is nowadays available made from coconut, so it is easy to transform this into a lactose free version of the recipe.
Ingredients:
- 50gr butter
- 200gr 70% cooking chocolate
- 1 condensed milk tin (396gr)
- 25gr oat flour
- 200gr self-raising flour
- 1 egg
In a small cooking pot put the butter and then the chocolate broken into small chunks.
Take it to low heat and mix it to avoid it burns. Add the condensed milk and continue to mix. Once homogeneous add the oat flour and the normal flour and again mix until totally incorporated. Remove from the heat and add the egg while mixing.
The mix will be a bit soft, if you have the self-control required let it cool in the freezer for half an hour, otherwise use a icecream scoop to spread the dough in even balls on the oven tray. I wouldn't pad them down because I want them tall and filled with the smooth core, but if you prefer the crunchy outside pad them down to flatten slightly. They will flatten a bit naturally while cooking, mine were made without padding them down so you can check your preference.
Then cook them at 180C for about 12min. Be careful, with their dark brown color it won't be easy to see that they are cooked, you will need to touch them with the back of a spoon to check their consistency and don't forget they toughen once cooled so don't expect them to be rigid before removing from the oven. Better check the time.
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