Sift the maida, corn flour, baking soda and baking powder at least 2 times.
In a bowl, cream together the butter and the sugar.
Add the vanilla essence too.
Use a balloon whisk or even an electric hand-held whisker.
The sugar will mix well with the butter and the mixture will turn creamy and fluffy.
Add the sifted maida mixture.
With a light hand, bring the dough together.
If it feels little dry, add 1 teaspoon of milk and knead again.
The dough will be on the soft side.
Fold in the dark choco chips very gently.
Cling wrap the bowl and place in the fridge for 30 minutes.
Remove and divide the dough into equal size balls of the desired size.
Gently flatten them and place on a baking tray lined with butter paper.
Again pat a few more choco chips on the top.
Place this tray in the fridge for 10 minutes.
This prevents the cookies from spreading during baking.
Meanwhile, preheat the oven for 10 minutes at 170 degrees.
Place the baking tray on the middle rack in the preheated oven and bake for 10 to 12 minutes.
Remove the tray when the cookies start browning at the edges.
Cool the cookies on a wire rack to cool.
They will be quite soft initially and gradually turn crisp and hard on cooling.
Store in an airtight container or glass jar