Ingredients:

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 3/4 cup (165g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 2 tsp (10ml) vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 2 tbsp (15g) non-fat dry milk powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) salt
  • 2 cups (340g) milk chocolate chips or chunks
  • 1/2 tsp (3g) flaky sea salt

Instructions:

  1. Beat the softened butter, granulated sugar, and brown sugar together on medium-high speed until the mixture is pale and fluffy (about 2-3 minutes).
  2. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, milk powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture on low speed just until combined; do not overmix.
  5. Gently fold in the milk chocolate chips by hand using a spatula.
  6. Scoop rounded tablespoons of dough (about 2 tbsp per cookie) onto parchment-lined sheets, spacing them 2 inches apart.
  7. Bake at 350°F (175°C) for 9-11 minutes until edges are lightly golden but centers still look slightly underbaked.
  8. Sprinkle immediately with flaky sea salt and let them firm up on the pan for 5 minutes before transferring to a wire rack.