1. Preheat the oven to 180C. Line a large baking tray with baking paper.

2. Cream the butter and sugar in a large bowl using electric beaters until pale and fluffy, then add the vanilla and egg, beating until just combined. Add the milk and stir to combine. Sift in the flour and baking powder, stir in the dark chocolate chips and stir with a wooden spoon to form a soft dough.

3. Shape tablespoons of dough into balls, place on the prepared tray 4cm apart and flatten slightly. Bake for 15 minutes, or until lightly golden around the edges. Allow to cool on the tray for a few minutes, then transfer to a wire rack to cool completely.

Note: These cookies will keep, stored in an airtight container, for up to 2 days.