Deadly Double Chocolate Cookies

These little beauties are the Bond girls of baked goods – gorgeous and deeply dangerous (it may help to know that Mike and I have been indulging in a Bond marathon lately).  Stuffed full of naughty ingredients, they are impossible to resist, and just like James, once you’ve had one, you won’t be able to stop…
50g margarine
200g dark chocolate
1 can of condensed milk (they’re usually around 400g)
225g self-raising flour
100g white chocolate, chopped into chunks

Makes about 24.

First, break up the dark chocolate and pop it in a microwaveable bowl with the margarine. Melt in the microwave, and then mix with the condensed milk. Leave the mixture to cool for a bit, then add the flour and the white chocolate chunks. Put the bowl in the fridge, for a couple of hours at least, until it’s solid enough to scoop out spoonfuls and roll them between your palms.

When you’re ready, preheat the oven to 160˚C (180˚C fan), and grease a couple of large baking trays or sheets. Scoop out blobs of mixture about the size of a 50p piece, and place on the sheets with a couple of inches between each one – they spread out as they cook, and you don’t want them all joining together! Bake for 13 minutes, and be careful not to leave them in the oven any longer – when they come out, they’ll still look slightly soft, but as they cool a little they will become crispy on the outside and chewy on the inside – fabulous. Enjoy with a cuppa, stirred but not shaken.