Flour 200 gms
Butter 120 gms
Eggs (small) 2
Baking pwd 1 1/2 tsp
Baking soda 1/4 tsp
Yoghurt 60 ml
Milk 100 ml
Vanilla essence (for basic version) 1 1/2 tsp
Preheat the oven on 200 C. Sift the flour, baking powder and baking soda and keep aside. Beat the butter and sugar for 3-4 minutes tills the mixture is pale and fluffy, I use a glass mixing bowl and a hand mixer. Add the eggs one at a time and whiz up all nice and airy. Add the milk and the yoghurt and another quick whiz for a minute. Add the vanilla essence then the flour mixture, in batches. The consistency should be slightly thicker than a cake batter, like a stickier, heavier version.
Chocolate chip - fold in 1/2 cup of chocolate chips with a spatula or wooden spoon when the batter is ready.
Mint-choco chip - add a tsp of peppermint essence/flavouring
Almond/Raisin - half cup of raisins, 1 tsp of almond essence, depending on the brand you may need a bit more, so do have a quick taste of the batter before you bake.
Strawberry - 1 tsp red food colouring for a pink tinge and 1 tsp of strawberry essence or flavouring.
Line a baking tray with butter paper and use an ice cream scoop for even, same sized cookies. Bake for 10-12 minutes at 200 C or till the bottom looks light brown. These turn out puffy and cake-y and go best with coffee or hot chocolate. Enjoy!