White Sugar
The uniform size of the...
- Ingredients
- Method
Ingredients
- 180g butter, softened (or Olivani Spread)
- ½ cup Chelsea White Sugar (113g)
- ½ can condensed milk (200g)
- 1 tsp vanilla essence
- 1 ½ cups Edmonds Standard Grade Flour (225g)
- 1 ½ tsp Edmonds Baking Powder
- ¼ tsp salt
- 250g milk and dark chocolate chunks
- sea salt flakes, to sprinkle (optional)
Chelsea Products in Recipe
Reviews
138
What did you think of this recipe?
Sammyspyder
Yum
5
Simone
For years I added extra flour to my cookie batter as I thought it was too soft and needed to be like a firm dough, then I wondered why they came out tasting too much of flour! For some reason recipes don't tell you to put your mix into the fridge to harden! Then when you roll into balls don't flatten them as they will lower and spread all by themselves! Once you work this out this recipe is perfect!
5
Chelsea
The entire town and the entire country should try these.
5
kali
amazing cookies!!! i froze them in balls and cooked them in batches. Amazing with whittakers chocolate and salt flakes. definitely baking them always!! thank you
5
Someone
Nice and soft I like to make mine in muffin trays or pie trays way better when they’re still warm I also like to add biscoff chocolate in mine
5
anonymous
soo yummy
5
Robyn
5
Clingrap
Good
5
Clingrap
Good
5
Bob
They are really delicious, and disapper too quickly
5
Method
Preheat oven to 180°C bake. Line two large baking trays with baking paper.
Cream butter and Chelsea White Sugar until pale and fluffy. Add condensed milk and vanilla essence and beat until well incorporated.
Stir in flour, baking powder and salt until just combined. Mix in the chocolate chunks.
Roll tablespoons of mixture into balls and place on prepared trays. Press down with your hand to flatten slightly. Bake for 15 minutes, or until golden brown and crispy on the edges.
Sprinkle with sea salt, if desired. Leave to cool on trays for a few minutes before transferring to a wire rack to cool completely.
NOTE: recipe updated and improved December 2023.
Chelsea Products in Recipe
White Sugar
The uniform size of the...
Reviews
138
What did you think of this recipe?
Sammyspyder
Yum
5
Simone
For years I added extra flour to my cookie batter as I thought it was too soft and needed to be like a firm dough, then I wondered why they came out tasting too much of flour! For some reason recipes don't tell you to put your mix into the fridge to harden! Then when you roll into balls don't flatten them as they will lower and spread all by themselves! Once you work this out this recipe is perfect!
5
Chelsea
The entire town and the entire country should try these.
5
kali
amazing cookies!!! i froze them in balls and cooked them in batches. Amazing with whittakers chocolate and salt flakes. definitely baking them always!! thank you
5
Someone
Nice and soft I like to make mine in muffin trays or pie trays way better when they’re still warm I also like to add biscoff chocolate in mine
5
anonymous
soo yummy
5
Robyn
5
Clingrap
Good
5
Clingrap
Good
5
Bob
They are really delicious, and disapper too quickly
5
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ingredients
- 200g butter (or Olivani Spread)
- 1 cup Chelsea White Sugar
- 1 cup Chelsea Soft Brown Sugar
- 2 eggs
- 2 tsp vanilla essence
- 3 cups Edmonds Standard Grade Flour
- pinch of salt
- 1 tsp Edmonds Baking Powder
- 2 cups chocolate chips
ingredients
- 200g butter, softened
- ¼ Cup Chelsea White Sugar
- 1½ Cups plain flour
- 4 Tbsp cocoa powder
- 1 Cup cornflakes
Chocolate Icing
- ½ Cup Chelsea Icing Sugar
- 1 Tbsp water
- 2 Tbsp cocoa powder
ingredients
- 2 cups cornflakes
- 2 cups flour
- 1 cup cocoa powder
- 1 cup Chelsea White Sugar
- 250g of butter
- 2 eggs
- 3 tsp baking soda
ingredients
- 200g butter, softened
- ½ cup Chelsea Caster Sugar or Chelsea Organic Raw Sugar (113g)
- 1 tsp vanilla essence
- 1 ¼ cups Edmonds Standard Grade Flour (188g)
- ¼ cup cocoa powder (20g)
- 1 ½ cups cornflakes (or crushed Weetbix)
Icing
- 1 ½ cups Chelsea Icing Sugar (225g)
- 1 Tbsp cocoa powder
- 1 Tbsp butter, softened
- 2-3 Tbsp boiling water
- Walnut halves, to decorate (optional)
learn about baking
How to Choose SugarFor Baking?
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