In a mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. This step takes about 2-3 minutes and ensures the perfect base for your cookies.

Beat in the egg and vanilla extract until fully incorporated. Scrape down the sides of the bowl to ensure even mixing.

In another bowl, whisk together the flour, baking soda, salt, and non-fat milk powder. This dry mixture is the key to the cookies’ unique texture and flavor.

Gradually add the dry ingredients to the wet mixture. Mix just until combined; overmixing can make the cookies dense.

Gently fold in the chocolate chips with a spatula. Distribute them evenly for chocolate in every bite.

Scoop the dough onto a baking sheet lined with parchment paper. Cover the dough with plastic wrap and refrigerate for at least one hour. Chilling enhances the cookies’ flavor and prevents excessive spreading during baking.

Preheat your oven to 350 °F (175 °C). Arrange the chilled dough balls on a parchment-lined baking sheet, leaving space between them. Bake for 10-12 minutes, or until the edges turn golden brown while the centers remain soft.

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.