Best Ever Chocolate Chip Cookies

Combine the dry ingredients: Whisk the flour, Milo or Ovaltine, cream of tartar, baking powder, and baking soda together in a medium bowl. Set aside.

Make the dough: Using a stand mixer fitted with the paddle attachment (or in a large bowl with a hand mixer, whisk, or spatula), cream the butter, sugars, molasses or honey, and miso together until light and fluffy. Scrape down the sides. Add the egg and mix until incorporated. Add the flour mixture and mix on low speed just until dough forms. Fold in chocolate chips.

Form and chill the cookies: Scoop about 3 tablespoons (up to 1/4 cup) of dough per cookie, shaping roughly into balls (about 21 total). Place on sheets, spaced 2 inches apart. Chill for 30 minutes.

Meanwhile, preheat the oven to 375°F. Adjust oven racks to upper and lower-middle positions. Line two baking sheets with parchment paper.

Bake: Bake all cookies, switching sheets top to bottom and front to back halfway through, until edges are golden brown, about 10 minutes. Let the cookies set 5 minutes on the baking sheet, then transfer to a wire rack. Best enjoyed warm while gooey inside.

Store cooled leftover cookies in an airtight container for up to 3 days.