Preheat the oven at 180°C for 15 mins at the least.
Line the baking tray with baking sheet/parchment paper.
In a bowl, add the dry ingredients – all purpose flour, salt and baking soda. Mix well so that there are no lumps. Set aside.
In another bowl, add softened butter that is at room temperature and whisk until creamy and fluffy. Add brown sugar and whisk until the sugar is combined.
Add 2 tablespoon of milk and vanilla essence and whisk until the sugar is dissolved. This should take about 3-4 mins. Now add the dry mixture and whisk well for about 2-3 mins making sure there are no lumps.
Add chocolate chips and gently fold them into the mixture using a spatula. Make small balls out of the dough – either by hand or using spoons and place them on the baking tray with at least 2 cm distance between each ball. Bake at 180°C for 12-15 mins until the bottom of the cookies is golden brown.
Remove the cookies from oven and don’t disturb them for 5 mins. Cool off the cookies on wire rack for 5-7 mins and once cooled down, they will harden up.
Store in an airtight container for up to a week.
I used brown sugar so the cookies have turned out golden. Instead plain white sugar can also be used. Or mix both white and brown sugar half and half.
You can reduce the butter quantity upto ⅓ cup and adjust the consistency by adding ½ tbsp. milk.
For rich version, add upto ½ cup of chocolate chips.
The cookies are soft to touch just out of the oven, so don’t disturb them for 5 mins and then move them off to wire rack. They will harden up on cooling down.
The key is whisking the batter well until sugar is dissolved and after the flour is added.
If the batter is loose or runny after adding choco chips, put it in fridge for 15-20 mins and it will harden up. If the humidity in the kitchen is high, this might be required.
It is essential to have the butter softened and at room temperature.
Skip adding salt if using salted butter.
Keep a close eye on the cookies after 10 mins. As the bottoms turn golden and the cookies have spread out, check for doneness and remove.
Leave enough gap between each cookie ball as they spread out while baking. And don’t flatten the balls as that you would result in thin sheets of cookies.