I am a strong proponent of mastering a few great recipes: one layer cake, one fruit dessert, one chocolate chip cookie. But I have failed at this especially in the chocolate chip cookie arena.

I didn't want to be that person who baked multiple chocolate chip cookie recipes (come on, can't you stick to just one?!) but it appears I have become "that person." I have to place the blame somewhere so today I will blame Momofuko Milk Bar. The obsession started with her corn cookie then moved to her cornflake chocolate chip marshmallow cookie then out of nowhere, my kitchen magically produced all of the ingredients needed to make her chocolate chip cookie (and by "magically produced" I mean, I "opened my cabinet").

The cookies are worth adding a second or third (or fourth) chocolate chip recipe to the mix. But please, pretty please, don't skimp on the chocolate.

Chocolate Chip Cookies
from Momofuko Milk Bar

1/2 pound (2 sticks) unsalted butter, melted and just warm to the touch
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 egg
2 tsp vanilla extract
1  3/4 cups all-purpose flour
2 tbsp nonfat milk powder
1 1/4 tsp kosher salt
1/2 tsp baking powder
1/4 tsp baking soda
12 oz chocolate chunks

Make the cookies: Preheat the oven to 375 degrees F.

With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Add the egg and vanilla in the and stir until the mix gathers a glossy sheen, about one more minute.

Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.

Use a #20 scoop to portion the dough and place on a baking tray lined with parchment paper or a silpat with at least 2 inches in between. Bake for 11 minutes or until golden brown around the edges but still soft in the middle.