Biscuits au lait concentré sucré comme chez mamie (grande fournée)

Ingrédients

• 450 g butter, at room temperature (I used salted)
• 200 g granulated sugar
• 1 tsp vanilla bean paste or extract
• One 395g can sweetened condensed milk
• 520 g all-purpose flour
• 1 1/2 tsp baking powder
• 400 g chocolate chips or chopped chocolate (I used chocolate chips)

Préparation

1. 1

   Preheat the oven to 330°f / 165°c. Line 3-4 baking sheets with parchment paper - if you don’t have enough baking sheets you bake these in batches and transfer the cookies as they are baked.

2. 2

   In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl using an electric mixer, cream together the butter, sugar, and vanilla until light and fluffy, 2-3 minutes.

3. 3

   Add the condensed milk and mix to incorporate. Sift in the flour and baking powder, and mix briefly to just combine - a few flour streaks are fine.

4. 4

   Add the chocolate chips and mix to incorporate by hand with a spatula.

5. 5

   Using a 1 Tbsp (#60) scoop, scoop 20g balls of dough onto the prepared baking sheets - I can fit 20 per baking sheet. Roll each into a ball between your hands and arrange evenly on the baking sheet.

6. 6

   Bake the cookies for 14-15 minutes, until set and starting to lightly brown around the edges. I prefer to bake one pan at a time but do what you are comfortable with with your oven. Remove from the oven, and if desired, use a cookie cutter slightly larger than the cookies to 'scoot' them into a perfectly round shape.

7. 7

   Leave to cool on the pan for 10-15 minutes to set up before transferring to a wire rack. Repeat the baking process with the rest of the cookies.

8. 8

   Store cookies in an airtight container at room temperature for up to a week.