1. Preheat Oven to 180 C / 360 F. Grease a baking sheet and line it with parchment paper so that nothing sticks
2. To a mixing bowl, add the softened butter & sugar. Beat it well to get a creamy buttery mixture.
3. Add the sweetened condensed milk to the creamed butter and sugar and mix well.
4. Sift in flour, baking powder and a pinch of salt. Mix well. (Don’t over mix. Just enough for everything to be smooth) You’ll have an extremely soft dough
5. Add Chocolate Chips to the dough. Fold the chocolate chips into the dough to make sure they are evenly distributed.
6. Take equal portions of the dough, roll into a neat ball and flatten out in the center slightly. Place on the baking sheet. (You can make chocolate chip cookies of any size that you want. A standard 1 tablespoon dough per cookie can be followed)
7. Optionally, take some more chocolate chips and just stick them randomly on top of the formed cookies (if you have the patience, you’re welcome to try patterns)
8. Bake at 180 C for 11-13 minutes or until the cookies are golden brown. (If you want really crispy cookies, bake for 15 minutes).
9. Let them cool for 5 minutes and enjoy.
10. Store in air tight container upto 10 days.

Notes

1. Take care not to use too much sugar as the condensed milk itself is very sweet.
2. Using granulated sugar, I felt, gave a better texture. But any kind of sugar is fine.
3. If you want to freeze the dough, add it to the center of a plastic wrap, wrap tightly and freeze. To thaw, remove from the wrap, warm in the microwave for 30 seconds and form cookies. (Alternatively, if you don’t have microwave – just let it thaw in the fridge overnight)
4. If you are baking these Chocolate Chip Cookies in a Convection Microwave oven, reduce the temperature to 160 C. (It is generally noticed that things tend to burn faster in convection ovens)
5. These cookies harden as they cool. But generally, the texture is crumbly and chewy.