MF Note: This recipe makes thin crispy cookies. For moister ones, use equal parts brown and white sugar. MF Note 12/6/19: Made for kids. Didnt spread as much and was cakey. I might have over beat the eggs/butter. Also, next time try 1/2 BS + 1/2 BP.

Heat oven to 375 degrees F.

Cream the butter in mixers work bowl. Add the sugars. Increase the speed, and cream the mixture until light and fluffy but no more than 2 mins. Add the egg, milk and vanilla. Mix until well combined.

Meanwhile, put flour, salt, and baking soda in a mixing bowl and whisk to blend.

Slowly add the flour mixture, scraping the sides of the bowl until thoroughly combined. Stir in the chocolate chips and nuts.

Using #50 disher, scoop onto parchment-lined baking sheet, 2 apart. Bake for 13 to 15 minutes, checking the cookies after 5 minutes. Rotate the baking sheet for more even browning. Using #40 disher produced 33 cookies

Remove cookies from pans immediately. Once cooled, store in an airtight container.

Notes: More Flour: created a more crumbly dough and very little spread. The cookies were small yet thick and relatively undercooked, gooey in the middle.All Granulated Sugar: produced flat, white, chewy, and slightly crunchy cookies but with little flavor. Since baking soda (in control recipe) requires acid (brown sugar) to react, cookies fell flat. All Brown Sugar: produced thick, brown, soft cookies with butterscotch flavor. For flatter, crisper, use more granulated. For softer, thicker with butterscotch flavor, use more brown. Baking Powder: Removed baking soda and used 1/2 teaspoon baking powder. Produced results more cakey and puffed while baking. Baking Powder AND Baking Soda: 1/2 and 1/2 produced crisp at the edges, soft in the middle, with a good amount of spread. This combination produced the best results.