Chocolate chip biscuits with condensed milk

These cookies rely on a generous amount of top quality chocolate - roughly chopped so you get the pleasure of finding a nice chunk hidden within the biscuit. Flattening the biscuits with a fork is not necessary but reminds me of when, as a child, I would nibble between each indented row as I ate the biscuits to make them last longer. I've also added condensed milk as it seems to make the biscuit a little shorter in texture with a slight caramel flavour.

Ingredients

130 g	Butter, softened
50 g	White sugar
1 Tbsp	Condensed milk
1 tsp	Vanilla extract
70 g	Desiccated coconut
100 g	Plain flour
1 tsp	Baking powder
70 g	Dark chocolate, chopped (Main)

Directions

1. Preheat oven to 180C. Grease or line an oven tray.
2. Cream the butter with the sugar, condensed milk and vanilla until pale.
3. Stir in the coconut. Sift the flour and baking powder together, then mix in.
4. Stir in the chocolate, then roll into small balls and place on the tray. Flatten with a fork, dipped in a little flour if necessary to prevent sticking.
5. Bake for 20 minutes or until golden. Let the cookies cool slightly before transferring to a cooling rack.