Adapted from

I think I have baked just about every chocolate chip cookie there is to make, but then I stumbled upon this recipe. It’s adapted from Milk Bar’s recipe, and it is devine! The cookies are large, so the recipe only made 15 cookies for me, but whoa! The sea salt flakes sprinkled on top combined with the rich buttery taste along with chocolate chips = OMG! They’re super easy to make, and you will be so glad you did. I’ve gone through my first batch, and I will be making another 15 today – yes, they are THAT good!

½ pound (2 sticks) unsalted butter, melted and cooled slightly

¾ cup packed light brown sugar

½ cup granulated sugar

1 egg

2 tsp vanilla extract

2 cups flour

2 TBSP nonfat milk powder

1 ¼ tsp kosher salt

½ tsp baking powder

¼ tsp baking soda

12 oz semisweet chocolate chips

1/4 cup flaked salt, such as Maldon

Preheat the oven to 375 degrees F.

With a wooden spoon, mix the sugars together in a large bowl and add the melted butter.

Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about 1 more minute.

Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined.

Stir in the chocolate chips and mix until evenly distributed.

Use an ice cream scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart. 

Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. Sprinkle with sea salt flakes immediately. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.