Chocolate Chip Cookies

I've been trying to perfect my chocolate chip cookie recipe and each time I think I'm getting closer and then I bake them and have to go back to the drawing board. This recipe is pretty good, but still not the "perfect" cookie I'm looking to create.

Chocolate Chip Cookies
1 C butter, softened
1 C creamy peanut butter
1 C brown sugar
1/4 C granulated sugar
2 eggs
1 tsp. vanilla
3 C AP flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 TBS malted milk powder
1 C old fashioned oats
1 1/2 C chocolate chips (semi-sweet or milk-or combined)
Preheat oven to 350°F. In a large bowl and with a mixer on medium high cream the butter and peanut butter together with the sugars. Add the eggs one at a time beating well after each addition. Pour in the vanilla and beat until combined. In a medium bowl combine together the flour, baking soda, baking powder, salt and malted milk powder. Stir in the oats. Slowly add the flour mixture to the butter mixture and with the mixer on low combine completely. Stir in the chocolate chips with a heavy spoon or spatula until mixed in. Spoon mixture by tablespoons full (I use the small size scoop) onto a parchment paper lined baking sheet. Bake for 12-13 minutes. Let cool for two minutes on the baking sheet then remove to a cooling rack for 10 minutes. Store in an air tight container.
These cookies do not spread very much, they come out approximately 2" in diameter.

Salted Caramel Brownies

Salted Caramel Brownies
1 C unsalted butter
4 T cocoa powder
1 tsp. espresso powder (optional)
1 oz. unsweetened chocolate baking bar
2 C all-purpose (AP) flour
2 C granulated sugar
pinch of salt
4 eggs
1 T vanilla extract
1/2 C semi-sweet chocolate chips
1/2 C English toffee bits
1/2 C caramel topping
coarse Sea Salt crystals
1/4 C walnuts, chopped (if desired)
Heat oven to 350°F. In a small saucepan over medium low heat, combine the butter, cocoa, espresso* (if desired), and the unsweetened chocolate bar until melted and smooth. Remove from heat and set aside to cool. In a medium bowl, combine flour, sugar and salt. Pour the chocolate mixture over the flour mixture and with a mixer, beat on low to combine. Add the eggs, one at a time, beating after each addition. Add the vanilla and beat for one minute. Add the chocolate chips and toffee bits and stir just to combine. Pour the mixture into a 9 x 13 baking dish or a divided brownie pan** greased or sprayed with cooking spray. Bake the 9x13 for 30 minutes, and the divided pan for 18 minutes.  When done, remove from oven and immediately drizzle with the caramel sauce, it helps to warm the caramel sauce in the microwave to soften for about 20 seconds. Once the caramel is on, sprinkle lightly with the sea salt. If you'd like you can sprinkle the top with the chopped walnuts too.
*Using the espresso powder is optional, however, I find that it enhances the chocolate flavor.
**Makes 21 brownies using a large scoop to put into each section of the pan.