Ingredients
Method
- Preheat oven to 170°C (340°F) and line a baking tray with baking paper.
- In a mixing bowl, combine Milo, brown sugar, and egg.
- Mix until a thick, sticky cookie dough forms and all ingredients are fully combined.
- Scoop out small portions of dough and roll into balls. Place them evenly on the prepared tray.
- Gently flatten each dough ball with the back of a spoon or your fingers.
- Bake for 10–12 minutes, or until the edges are set but the centres still look slightly soft.
- Remove from the oven and allow cookies to cool on the tray for 5 minutes.
- Transfer to a wire rack to cool completely before serving.
Notes
- This is a super simple 3-ingredient recipe, so accuracy in measuring is important for the best texture.
- The dough will be thick and slightly sticky - this is normal.
- Don’t overbake; the cookies will firm up as they cool.
- If your cookies spread too much, the dough may have been too warm or the egg too large.
- For a stronger chocolate flavour, use a full-strength Milo scoop (not packed too tightly).
- Cookies are naturally quite sweet due to Milo and brown sugar - adding a small pinch of salt can help balance the flavour.
- Best texture is achieved when cookies are slightly soft in the centre after baking.
- Recipe can be easily doubled for larger batches