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In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugars, salt and vanilla. Add the baking powder and soda. Beat about 5 minutes, scraping down as needed. When the mix is a few shades lighter than when you started it’s well creamed.
Add the egg and yolk and beat for another 3 minutes, scraping down as needed. Add the flour and milk powder and mix until just combined. Fold in the chocolate chunks. Transfer the dough to an airtight container and set in the fridge overnight or for up to 48 hours.
Remove the dough from the fridge a few hours before you plan to bake so it’s soft & easier to portion. Preheat the oven to 350 F. Line two greased cookie sheets with parchment paper and scoop out 3 tablespoons of cookie dough per cookie (these are intended to be quite large). Make sure you only do 6 per pan as they spread.
Bake for 13-15 minutes, they should be a bit golden on the edges and not look wet in the center. They will ‘fall’ just a bit when they come out and make pretty wrinkles. Store in an airtight container.