Cream together the softened butter and both sugars in a large bowl until the mixture looks light and fluffy, about 2 minutes. You'll know it's ready when it's pale and almost cloud-like. Use an electric mixer if you have one, but a fork works too.

Add the egg and vanilla powder to your butter mixture, then beat everything together until combined. This takes about 1 minute and should look smooth with no lumps. Don't worry about the raw egg here — it's totally safe.

In a separate bowl, whisk together your flour, powdered milk, baking powder, and salt. This prevents lumps and makes sure the baking powder spreads evenly throughout your cookie dough bites recipe. Stirring these dry ingredients separately is honestly what separates good bites from great ones.

Fold the dry mixture into your wet ingredients using a spatula or wooden spoon. Mix until you don't see any white flour streaks, but don't overmix or your bites get tough. I usually fold about 15 times and call it done.

Stir in your chocolate chips and any other mix-ins you want to add. I always taste the batter here to see if it needs more vanilla or salt — adjust to your preference. This step only takes a minute.

Scoop the dough into small balls using a cookie scoop or tablespoon, then place each one on a parchment-lined plate. You should get about 24 bites total. Roll each scoop between your palms if they look uneven.

Refrigerate for at least 30 minutes until they're firm enough to hold together. I like to pop them in the freezer for 15 minutes instead when I'm impatient. Either way, they'll stay fresh in an airtight container for up to 5 days.