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Cookies (yield: 18-36 cookies)
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
2 tbsp toasted milk powder*
10 oz (284g) unsalted butter, softened
2 large eggs
1 tbsp vanilla extract
3 cups (420g) all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp table salt
add-ins**

1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes.
2. Add the vanilla and eggs one at a time, waiting until the first is completely incorporated before adding the next.
3. In a separate bowl, mix the dry ingredients together so that the leaveners and salt are evenly distributed in the flour.
4. Add the dry ingredients to the mixer and mix on low speed just until there is no visible dry flour.
5. Mix in the add-ins.
6. Divide the dough into cookies, each about the size of 3 tablespoons. For the quickest and easiest portioning, use a #20 size scoop.
7. Optionally, cover and refrigerate the dough balls for at least 30 minutes or up to overnight.
8. Bake at 375F (190C) for 10-12 minutes or until golden brown around the edge.

*Spread non-fat milk powder in a thin layer on a parchment lined pan. Bake at 300F (150C) for 15-20 minutes or until a light golden brown. (I recommend toasting about a cup at a time and storing the remaining in an airtight container. Add to your favorite cookies, brownies, blondies, and cakes.)

**For 25% add-in cookies use roughly 16 oz (454g) of add-ins. For 50% add-in cookies use roughly 3 lb (1.36kg) of add-ins