1. Pre-heat your oven to 365F (conventional, no fan) and prepare your light-colored baking sheets with parchment paper. I use 1 18"x13" sheet pan and 1 9"x13" sheet pan (or 2 18x13 pans) to ensure my cookies aren't placed too close together. I recommend baking the cookies on the middle rack of your oven. If both sheets can't fit at once, you can bake them one at a time
2. Add the butter to a microwave safe bowl, and melt in the microwave in 15 second increments until it's just melted. The butter should be warm, not hot!
3. Add the brown sugar to the melted butter, and whisk for 20-30 seconds with a hand whisk until smooth
4. Add the egg and egg yolk, as well as the whole milk powder. Whisk until the ingredients are combined
5. Whisk in the salt and baking powder to ensure they are evenly dispersed. Do not over-mix
6. Lastly, sift in the flour and add the chocolate chips. Use a rubber spatula to gently fold the flour and chocolate into the wet ingredients and stop folding as soon as the ingredients are combined and no more streaks of flour remain. Do not over-mix
7. The cookie dough will feel soft, kind of like a thick brownie batter. If it feels too soft/runny, likely due to your kitchen or butter being too warm, let it rest for ~5 minutes or so and it will thicken up
8. Use a 2 tbsp cookie scoop to scoop the cookie dough onto the prepared baking sheets. Keep 2-3" of space between the cookies. You should have 12 cookies total, each cookie weighing around 65g
9. Bake in the pre-heated oven, in the middle rack, for ~8 minutes until the edges look light golden. Do not over bake - these cookies can burn easily on the bottom!
10. Remove from the oven, and use a 4" cake ring or cookie cutter to "scoot" the cookies into perfect circles. Sprinkle over flaky sea salt if desired, and press in more chocolate chips. The cookies will look really soft in the middle at first, but will set as they cool on the baking sheet
11. Serve & enjoy!

Video tutorial:

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