Choco chip Cookies

INGREDIENTS:

Butter	¾ cup
Vanilla essence	1 tbsp
Flour	2 ½ cups
Milkmaid	½ tin (200 gms)
Baking powder	1 tbsp
Choco chips	handful

METHOD:

1.       Beat together butter, milkmaid and essence with and electric beater or a whisk till light and fluffy.

2.    Sieve together flour and baking pdr and add it to the butter mixture. Beat lightly

3.       Knead again with hand for a minute or so, till it all comes together. (If you feel it’s not coming together you could add a tbsp of milk)

4.       Bake in a pre-heated oven @180⁰C for 10-12 mins.

5.       Cool and store in an air-tight container.

NOTES:

1.       Butter should be at room temperature.

2.       Oven should be pre-heated for 5 mins before you keep the cookies.

3.    Depends on the oven, mine took 15 mins. So keep a check after 10-12 mins, if you feel it is doughy you can keep for another 3 mins.

4.       They will be soft as soon as you take them out of the oven. But once the cookies cool they will be crisp and yum.

5.    For variations you could use cashew pieces or almonds or make them just plain.