Congratulations. You’ve found the recipe for the best cookie in the world. I’ve done far more research than I’d like to admit. I’ve surveyed a number of sweet grandmas—we all know they’re the true cookie pros. They simply can’t be beat. I’ve looked at scientific articles, innumerable recipes and done all sorts of testing. This is the one. These cookies have something special about them I learned in a science course in college a few years ago. I loved the flavor of browned butter. But, browning the butter often means adding in melted butter, which changes the texture of the final product. So, in addition to adding cold butter, I add toasted milk powder. When butter browns, the milk solids are what get toasted and nutty, so this is basically the same as adding in a ton of browned butter. I also add malted milk, which boasts a unique but incredible flavor unlike anything you’ve ever experienced. This, coupled with a perfect balance of all other ingredients makes for a chewy, cakey, nutty, crispy, and overall perfect cookie.