"Leave the Milk Out!" Cookies

So I'm not a huge cookie fan. But my husband and kids are. So I tend to make a lot.

The first time I made these cookies, I tested one with milk and let my husband try it. I went back into the kitchen to put the milk away, he yelled, "JUST LEAVE THE MILK OUT!" And he proceeded to eat about half the batch while standing in the kitchen.

They're good. They're really good.

Bonus? I've included substitutions for turning these chocolate chip cookies into white chocolate macadamia nut (which, by the way, I DO love).

Ingredients:
2 cups All-purpose Flour
¾ teaspoons Baking Soda
½ teaspoons Baking Powder
½ teaspoons Salt
1 cup Unsalted Butter, Softened
1 cup Light Brown Sugar
1 whole Egg
2 teaspoons Vanilla Extract
8 ounces, weight Chocolate (white, Dark, Milk--your Choice) Baking Squares, Chopped Into Chunks
¾ cups OPTIONAL Roughly Chopped, Toasted Macadamia Nuts

Directions:

Preheat oven to 375 degrees. Line cookie sheet with parchment paper.

Combine flour, baking soda, baking powder and salt in small bowl.

Using a mixer, beat the butter in a large mixing bowl until fluffy, about 2 minutes. Add the brown sugar and beat until smooth. Add egg and vanilla, then scrape sides with rubber spatula.

Blend in flour mixture in three stages and stir in chocolate (and optional nuts).

Scoop out walnut-sized (I use a melon baller) balls of dough onto baking sheet, leaving 1-2″ between mounds. Bake for 8-10 minutes, until bottoms are slightly golden and tops are still a light color. Remove from sheet and transfer to cooling rack.

Makes approximately 48 small cookies.