How to Make Milk Bar Chipless Wonders

Inspired by Christina Toni's book, All About Cookies, these amazing sweet treats won't last long whether at home or with friends!
And they are so EASY TO MAKE!
CHIPLESS WONDERS
Makes 12 to 18 cookies
Christina writes: “I was introduced to this cookie as a kid, spending summers on my grandma's farm. My aunt Sylv picked us up and had two Cool Whip containers in the center seat, both filled with cookies. I had never even conceived of a chocolate chip cookie without the creamy dotted bites of chocolate, but one warm vanilla- Chipless Wonder turned into two. And as they say, the rest is history.
226g unsalted butter, softened, 2 sticks (16 T)
170g light brown sugar, ¾ cup (packed)
100g sugar, ½ cup
1 large egg
8g vanilla extract, 2 tsp
290g flour, 2 cups
12g milk powder, 2 T
5g kosher salt, 1¼ tsp
2g baking powder, ½ tsp
1g baking soda, ¼tsp
1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high for 2 to 3 minutes until well combined. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes until combined.
2. Add the flour, milk powder, salt, baking powder and baking soda and paddle on low speed until just combined, no longer than 1 minute. (Do not walk away from the machine during this step or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
3. Using a 2%-ounce cookie scoop (or a ½-cup measure), scoop the dough onto a parchment-lined sheet pan. Use the palm of your hand to flatten the domes. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour. Do not bake your cookies from room temperature-they will not bake properly.
4. Heat the oven to 350°F. Pan-spray or line two half-sheet pans with parchment paper or silicone baking mats.
5. Arrange the chilled dough on the prepared sheet pans a minimum of 4 inches apart.
6. Bake at 350°F until the cookies puff, crackle, and spread, about 10 minutes. They should be golden brown on the edges with a slightly underbaked bull's-eye center; give them an extra minute or so if that's not the case.
7. Let the cookies cool completely on the sheet pans, then transfer to a plate or an airtight container for storage. At room temperature, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.

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