Perfect Chocolate Chip Cookies

• 4-1/2 ounces, weight Butter, Softened
• 1/4 cups Caster Sugar
• 6 tablespoons, 1 teaspoon, 4-1/2 pinches Condensed Milk
• 1-1/8 cup Self Raising Flour
• 1 pinch Baking Powder
• 1/2 pounds, 7/8 ounces, weight Dark Chocolate Chips

1. 1. Using an electric mixer, beat the butter and sugar together till light and creamy. Beat in condensed milk, on high speed for 2 minutes.
2. 2. In a separate bowl, sift together flour and baking powder. Add the flour into the butter mixture in 3 parts, beating on low speed till just combined.
3. 3. Mix in chocolate chips with a spatula, till evenly distributed through dough. Refrigerate dough for half an hour.
4. 4. Preheat oven to 180 degrees C. Line two baking trays. Roll cookie dough into 2 cm diameter balls, spacing roughly 2 cm apart. Bake for 10-12 minutes, or till just slightly brown on the edges.
5. 5. Cool for 5 minutes on the tray, then transfer to a wire rack to cool completely.
6. The chocolate chips can be replaced with other additions of your liking. Check my blog for the various ingredients I've tried.

weight butter, ubc, milk, flour, baking powder, chocolate chips

Taken from tastykitchen.com/recipes/desserts/perfect-chocolate-chip-cookies-5/ (may not work)