Chocolate Fudge Cookies

The cookie mixture is very well-behaved and doesn't break up or crumble.  I make these cookies a lot and they are consistently gorgeous!

Tweaked from a recipe in 'delicious' magazine - I think!


  • 50g (2oz) butter
  • 250g (9oz) good quality dark chocolate (I used Lindt 70% cocoa solids)
  • 397g (14oz) can condensed milk
  • 225g (8oz) self raising flour
  • 50g (2oz) good quality milk chocolate
  • 50g (2oz) white chocolate

You will also need -

3 baking trays


  1. Lightly grease 3 baking trays.
  2. Melt the butter and 200g (7oz) of the dark chocolate in a large bowl in the microwave. Stir in the condensed milk and then leave to cool.
  3. Chop the remaining 50g (2oz)of dark chocolate as well as the milk and white chocolates into small pieces. Save some to decorate the tops of the cookies and stir the balance into the mixture with the flour.
  4. Chill the mixture until firm enough to handle.
  5. Preheat the oven to 180°C/160°C Fan/350ºF (gas mark 4).
  6. Roll large teaspoons of the mixture into balls and arrange them on the prepared baking trays, spread well apart.
  7. Now use the remaining chocolate pieces to decorate the top of the cookies.
  8. Bake for 12-15 minutes. The cookies should still look soft and will glisten. Don't overcook them as they will quickly become hard and lose their fudgy quality.
  9. Carefully remove the cookies with a palette knife and cool on a wire rack.

Keywords: treats, afternoon tea, indulgent