This has become the favourite cookie recipe in our house. The great thing about this recipe is that you can make some simple substitutions to make a variety of delicious cookies. Once you’ve made the cookie dough it can be frozen in “logs” for a great, quick homemade treat. This is really handy to have on hand for unexpected guests; you can have cookies on the table in no time at all!

This recipe makes a huge batch so it is quite economical; one batch makes roughly 80 cookies. The recipe can be used with either gluten free SR flour or regular SR flour, but the gluten free turns out even better in my opinion. I use Aldi brand gluten free flour, it is the most economical I have found and gives terrific results. I use Cadbury chocolate melts, which as far as I can see are gluten free, but please check the packaging yourself.

DSC00424Choc Chip Cookies


  • 500g/1lb butter, softened
  • 1 cup sugar
  • 1 375g condensed milk
  • 5 cups SR flour or 5 ½ cups SR gluten free flour
  • 2 cups choc chips (I use melts for chunkier chunks)
  • 1 ½ cups walnuts or pecans


  1. Cream butter and sugar till light and fluffy
  2. Add condensed milk and beat
  3. Add flour a little at a time, beating as you go
  4. Fold in choc chips and nuts
  5. Spoon walnut size blobs onto a grease or lined cookie sheet
  6. Bake for 12-15 minutes on 180C/350F or 170/330F (fan forced) until golden brown
  7. Cool on tray for 5 minutes then remove and place on cake rack to cool.


  • White chocolate and almond slivers are popular at our house
  • Plain cookies with a pecan pressed into the top
  • Plain cookies with a thumb depression and a tsp. of jam on top are also nice


To make freezer “logs” I just place some dough on a piece of baking paper and shape it into a rough log with my fingers then wrap in the baking paper. I wrap a layer of cling wrap over the baking paper to keep it secure and to prevent freezer burn. I have kept “logs” happily in the freezer for about 8 weeks (sometimes longer) and they seem to be just great. To bake just take a log out of the freezer and let it defrost on the bench for a couple of minutes, then slice into rounds and bake as usual.