Choc Chip "kool-Cookies"

I got this recipe this morn from my friend Sharon Kool...hence, Kool Cookies ;-) Here in the tropics, cookies go soft quickly so the texture of this dense, chocolatey crunchy biscuit is just perfect for us, and taste is good too. Cook time can be extended by five mins if you prefer a super dense bikky. Very filling. I am storing this recipe for safekeeping, but do not yet know how many it makes. Recipe calls for unsalted butter yet adds salt later? Personally I'll use salted butter but no extra salt. It's the sort of cookie that will survive two days in a school bag with minimal damage, unless eaten first!

• Ready In: 30 mins
• Serves: 16
• Yields: 16 don't know yet

Ingredients

• 1⁄2 cup unsalted butter
• 1⁄2 cup dark brown sugar
• 1  egg, large
• 2  tablespoons milk
• 1  teaspoon vanilla essence
• 1 1⁄2 cups flour
• 1⁄2 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1  cup chocolate chips, dark
• 1⁄2 cup walnuts, chopped (or pecans)

Directions

1. Preheat oven 375 F (190 C)
2. Cream butter and sugar.
3. Add the egg, milk and vanilla.
4. Lightly mix the above ingredients into a bowl with the flour, baking powder and salt. Do not overmix.
5. Add chocolate and nuts.
6. Set up cookies on trays lined with baking paper.
7. Bake 15 to 20 mins for crisp biscuits, 25 mins for very crisp, dry, dense biscuits.