Creamy Milk Cookies

1. Preheat oven to 180°C.
2. Line 2-3 baking trays with baking paper and set aside.
3. In the bowl of a stand mixer or with an electric mixer, cream together the butter and sugars until combined.
4. Beat in eggs and vanilla until fluffy, scraping down the bowl when necessary.
5. In a medium sized bowl, sift together flour, baking soda, baking powder and salt then add to the mixing bowl and mix on low until just combined.
6. Add the Whittaker’s Creamy Milk chocolate and mix until just incorporated.
7. Roll dough into balls (~50g each) and place them evenly spaced on the prepared baking tray. Press one square of Whittaker’s Creamy Milk on top of each ball. NB: You will need to bake the cookies in batches (6 cookies on each tray
   will allow room for spreading).
8. Bake in preheated oven for 10-13 minutes, or until lightly golden and beginning to set. Baking time depends on your personal preference – bake for 10 minutes if you like them quite soft, or for 13 minutes if you prefer them crispy.
9. Allow them to sit on the baking tray for two minutes before removing to a cooling rack.
10. Store in an airtight container.

TIPS

• To create the ultimate double chocolate chunk cookie, simply
  substitute half of the Whittaker’s Creamy Milk chocolate with Whittaker’s 72% Dark Ghana chocolate.
• If your cookies are spreading too much, place the dough balls in the fridge to chill for at least 30 minutes before cooking.