Chocolate Chip Cookies

• 1/2 pounds, 2-5/8 ounces, weight Roughly Shredded Milk Chocolate, Divided
• 1/2 pounds, 7/8 ounces, weight Margarine
• 1/2 pounds, 7/8 ounces, weight Brown Sugar
• 2 Eggs
• 5/8 ounces, weight Vanilla Sugar
• 5/8 ounces, weight Baking Powder
• 1 pinch Salt
• 3/4 pounds, 3/4 ounces, weight Flour
• 5 tablespoons, 3-1/2 pinches Milk

1. Preheat your oven to 170u0b0C/ 340u0b0F (air circulation) or 190u0b0/ 375u0b0 F (top-buttom heat).
2. If you have whole chocolate bars, then shred them. Try to make break them in tiny pieces. Actually, a hammer works fine for that. Set aside 1/3 of the chocolate to sprinkle over the cookies.
3. Add everything (including the remaining 2/3 of the chocolate) into a bowl. Now mix it until it is one creamy cookie dough; it should take about 5 to 7 minutes. Place a tablespoonful of this dough on your greased sheet. It's done best when you handle it with 2 tablespoons. Leave about 3cm or 1 inch before you place the next one. On an ordinary sheet, you get about 9 to 12 cookies.
4. Before you push them into the oven, sprinkle some the reserved shredded chocolate over them.
5. They should be in the oven for about 10 minutes. The ideal color is light brown, just so you know, since every oven is slightly different. They should still be rather soft.
6. Leave them to cool on a platter! And then enjoy!

milk chocolate, weight margarine, weight brown sugar, eggs, sugar, salt, ube, milk

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-cookies-17/ (may not work)