Gluten and egg free chocolate chip cookies

Makes 18

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• 125 ml (½ c) butter, softened
• 125 ml (½ c) sugar
• 110 ml (1/3 c + 2 tbsp) soft brown sugar
• 60 ml (¼ c) milk
• 325 ml (1¼ C + 1 e) self raising flour mixture, sifted
• pinch of salt
• 15 ml (1 tbsp) milk
• 100 g (1 block) dark chocolate, chopped

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1 Preheat the oven to 180 ° C. Line a baking tray with baking paper.

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2 Cream the butter and sugar together until light and fluffy. Pour in 50 ml (3 tbsp + 1 t) of the milk and mix well.

3 Mix the flour with the butter mixture. Add the remaining milk and chocolate.

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4 Spoon heaped teaspoons of the biscuit dough on the baking sheet – bake only 6 at a time, because the dough spreads while baking.

5 Bake for 15 minutes or until the cookies are lightly browned.

6 Leave on the baking sheet for 30 seconds and cool on a wire rack.