BUTTERMILK CHOCOLATE CHIP COOKIES

• 2 sticks (1 cup) of unsalted butter, melted
• 150g of dark brown sugar (3/4 cup)
• 110g of granulated sugar (1/2 cup)
• 350g of all-purpose flour (2 1/2 cups)
• 1 teaspoon of baking soda
• 1/4 teaspoon of baking powder
• 1/2 teaspoon of salt
• 2 tablespoons of powdered buttermilk
• 1 large egg and 1 egg yolk at room temperature
• 2 teaspoons of pure vanilla extract
• 1/2 cup of dark chocolate chips
• 1/2 cup of white chocolate chips
• 4 ounces of milk chocolate bar, chopped *optional*

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1. Whisk the melted butter, dark brown, and granulated sugar in a large bowl.
2. Add the room-temperature egg, egg yolk, and vanilla extract. Whisk until the mixture becomes glossy and paste-like.
3. Whisk together the all-purpose flour, baking soda, baking powder, salt, and powdered buttermilk in a separate bowl.
4. Add the dry ingredients to the wet ingredients and mix until combined.
5. Fold in the dark chocolate chips, white chocolate chips, and chopped milk chocolate bar.
6. Use a large cookie scoop to scoop the dough onto a cookie sheet lined with parchment paper.
7. Chill the dough in the refrigerator for at least 30 minutes or overnight.
8. Preheat the oven to 350°F (175°C) when ready to bake. Space out 7-8 cookies evenly on a baking sheet.
9. Bake the cookies for 10-12 minutes. After removing the cookies from the oven, gently tap the baking sheet on the counter a couple of times to help flatten the dough.
10. Let the cookies sit on the hot baking sheet for 2 minutes before transferring them to a cooling rack to finish cooking.
11. For an optional touch, top the cookies with flaky salt.