Cream togther butter, sugar and milk. Add vanilla, then add flour, baking powder and chocolate. Roll into small balls, place on cold greased trays, flatten, bake 20 min at 180 C. When I cook these for other people I usually do the flattening with my potato masher which has a nice radial pattern. Otherwise I just use a fork or my fingers. Certain of my acquaintances vary this recipe by gently frying special flowers in butter, then adding sugar, letting it caramelise and cool then breaking up the result finely and adding it to the cookies. I tell you this in case anyone has an academic interest in such things... >From the Edmonds Cookbook (of course), a recipe for chocolate chip biscuits (aka sante biscuits, although not in recent editions) that every young NZer must surely have cooked at one stage or another. For some reason, I get wildly varying (yet always edible) results although this may reflect more on my cookie making style than on the recipe itself. Amyq Recipe by: A Gale Posted to CHILE-HEADS DIGEST V3 #,