MIX BUTTER AND SUGAR WITH A SPATULA OR AN ELECTRIC MIXER UNTIL CREAMY.
ADD MILK AND COMBINE WELL.
ADD MILK AND VENNILA ESSENCE, RED COCHINE FOOD COLOUR COMBINE WELL.
COMBINE FLOUR, CORN FLOUR SALT AND BAKING SODA IN A BOWL
ADD CHOCOLATE CHUNKS MIX WELL
MIX WELL, THIS WILL BE A QUITE SOFT DOUGH.
COVER THE DOUGH TIGHTLY WITH PALSTIC WRAP OR FOIL
CHILL THE COOKIE DOUGH IN REFRIGERATOR FOR AN HOUR.
SCOOP OUT 1 TABLESPOON OF DOUGH AND MAKE IT A BALL.
PLACE IN THE FOIL SHEET DUMP THE BALL USING SPOON LIKE THIS
ADD TOPPINGS UR WISH ALMONDS OR CHOCOCHIPS , PREHEAT OVEN TO 350°F (177℃) BAKE TO 10 - 15 MIN
THE CRISPY YUM YUM COOKIES READY COOL 10 MIN
AND ALSO I USE THIS DOUGH TO MAKE BOURBORN BISCUITS
Its also came sooper dooper
