6. Bake for about 9 to 11 minutes or until light golden brown. Do not over bake; if you do the cookies will be dark brown and burnt. Remove the pan from the oven and let the cookies rest on the pan for 3-4 minutes.
7. Using a spatula, lift cookies off and place onto wax paper or a cooling rack. Let cool for about 5-7 minutes.
8. Eat when hot and steamy or cooled and slightly crisp. If you like you can pipe a small swirl of icing or whipping cream on top and add some sprinkles to make it look fancy.
5.
Place spoonfuls of the dough on a pre-grease or Parchment paper layered cookie sheet.
0. Mix until fully blended; add the milk to achieve a smoothly blended dough. After blending the mixture, add the chocolate chips.