Make the cookies: Warmth oven to 350°F (175°C) levels and line two 8-inch spherical cake pans with rounds of parchment paper. Coat the uncovered sides with butter or nonstick spray. Just a little further beneath the parchment helps it stick. In the event you solely have one cake pan, don’t fret. The batter will maintain when you bake the primary spherical.
In a big bowl, soften butter half within the microwave or in a medium-sized pot on the range, then stir till the butter finishes melting. (This retains the temperature down.) Add salt, brown sugar, and milk, whisking till easy. If it’s not cool but, let it cool a bit extra (you don’t want the egg to scramble or the chips to soften) earlier than including the egg and vanilla, whisking till mixed. Sprinkle batter with baking powder and blend very properly into the batter. Stir in flour and 1/2 cup (3 ounces or 85 grams) of the chocolate chips, stirring till flour disappears.
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