Chocolate Chip Cookies

Steps

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1. 1
   Melt the unsalted butter in a microwave at 600W for 30 seconds, then stir well to ensure it is completely melted.
   ▶ ≈1:28
2. 2
   Mix the granulated sugar into the melted butter, then add this mixture to the pancake mix and combine using a rubber spatula with a cutting motion. Avoid kneading as this can make the cookies tough.
   ▶ ≈1:51
3. 3
   Pour in the milk and continue mixing with the cutting motion until the dough becomes moist throughout. Add the chocolate chips and gently press the dough together without kneading.
   ▶ ≈2:38
4. 4
   Place the dough between two sheets of parchment paper and use a rolling pin to roll it out to approximately 5mm thickness.
   ▶ ≈3:23
5. 5
   Use a round cookie cutter (about 4cm diameter) to cut out circles from the dough and place them on parchment paper. If the dough becomes too soft to cut, refrigerate for 10-15 minutes first.
   ▶ ≈4:20
6. 6
   Gently press the leftover dough back together, re-roll to the same thickness, and cut more circles. Repeat until all dough is used.
   ▶ ≈5:01
7. 7
   Lightly grease a frying pan with vegetable oil and arrange the cookies with space between them. Cover any unused cookies with plastic wrap to prevent drying.
   ▶ ≈6:05
8. 8
   Bake over very low heat for about 6-7 minutes until the cookies turn golden brown and puff up slightly. Adjust timing based on the heat distribution and ambient temperature.
   ▶ ≈6:35
9. 9
   Carefully flip the cookies and gently press with a spatula if they have puffed up too much. Continue baking the other side over very low heat for about 3-4 minutes until golden.
   ▶ ≈7:14
10. 10
    If one side is still not fully baked, flip again and bake a bit longer, being careful not to burn.
    ▶ ≈8:24
11. 11
    Remove the finished cookies and let them cool completely. They will be soft when hot but become crispy as they cool. Make sure they are fully cooled before serving.
    ▶ ≈8:44