Cup of Yum
1. Heat the oven to 375°F.
2. With a wooden spoon or sturdy spatula, mix together the butter and both sugars in a large bowl, until homogenous, about 1 minute. Add the egg and vanilla and stir until combined, about 1 minute.
3. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined, about 30 seconds. Add the chocolate chips and mix until evenly distributed, about 30 seconds. (If your dough is exceptionally wet, it’s a factor of too-hot melted butter. Throw it in the fridge for a few minutes to firm up before baking.)

To Make Small Cookies:

1. Use a level #40 (1 ½ tablespoon capacity) cookie scoop to portion out the dough 2 inches apart onto 3 parchment paper-lined baking sheets. Sprinkle the tops with coarse sea salt. Bake the first two sheets together in the oven, rotating from top to bottom and front to back halfway through baking, about 12 to 13 minutes total. Bake the lone third cookie sheet on the middle rack of the oven for about 9 minutes. The cookies should be golden brown at the edges, but still quite pale in the center. The color will even out more as they cool. Cool completely on the pan.

To Make Large Cookies:

1. Use a a slightly heaping #12 (2 ½ ounce capacity) ice cream/cookie scoop to portion out the dough 2 to 3 inches apart onto 2 parchment paper-lined baking sheets. Sprinkle the tops with coarse sea salt. Bake each sheet one at a time on the center rack of the oven for 14 to 15 minutes, until golden brown at the edges, but still quite pale in the center. The color will even out more as they cool. Cool completely on the pan.