Before the coveted boxes, there were these cookies.

Patty is a food and drink writer/editor whose work has appeared in Eater, Food Network, The Kitchn, and more.

–Increased the flour to make the dough less sticky.

–Decreased the baking powder to help the cookies hold their shape when cut.

–Replaced one of the eggs with just an egg yolk to keep the richness, but reduce excess liquid.

–Swapped the milk for milk powder (a baking tip I learned from Christina Tosi that adds both flavor and chewiness).

–Added salt to balance the sweetness a bit.