Benjamin the Baker

1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate and mix until combined.
5. Cover and refrigerate the dough for at least two hours.
6. Scoop onto a parchment lined tray. For a number 16 scoop (roughly 1/4 c) bake at 350F (190C) for 15-20 minutes or until golden brown just around the edge.

*for a thin and crispy cookie, increase the sugar to 1.5 c (300g) and decrease the milk chocolate chips to 2 oz (57g)
*for a thick and gooey cookie, decrease the sugar to 1/2 c (100g) and increase the milk chocolate chips to 10 oz (284g)

Toasted Milk Powder
1/2 c (56) nonfat dried milk

1. Add the dried milk in a thin layer on a parchment lined sheet pan and bake at 300F (150C) for 5-10 minutes or until golden.