2¼ cups (450g) light brown sugar
2 tablespoons toasted milk powder*
10 oz (284g) unsalted butter, melted and cooled
3 large eggs
1 tablespoon vanilla extract
2¼ cups (315g) all-purpose flour
1 teaspoon baking powder
1 teaspoon table salt
12 ounces (340g) chocolate chips or chunks
1. Add the brown sugar, toasted milk powder, and melted butter to a medium size bowl. Mix until combined.
2. Add the vanilla and eggs one at a time, waiting until the first is completely incorporated before adding the next.
3. In a small 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 medium bowl and mix just until there is no visible dry flour.
5. Mix in the chocolate.
4. Spread into a 9in x 13in pan that has been lined with parchment paper and sprayed with nonstick baking spray.
5. Bake at 350F (180C) for 35-40 minutes or until golden brown.
*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.)