Toasted Milk Powder Chocolate Chip Cookies Recipe
Introduction
These Toasted Milk Powder Chocolate Chip Cookies bring a unique twist to the classic treat by incorporating toasted dry milk powder for a rich, nutty flavor. Soft, chewy, and loaded with chocolate chips, they’re sure to become a new favorite for cookie lovers.
Ingredients
- 1/2 cup dry milk powder
- 1 cup butter, softened (two sticks)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 2 eggs
- 1 tsp vanilla extract
- 2 1/4 cups flour
- 1 1/2 cups chocolate chips
- Flaky sea salt (optional, for topping)
Instructions
- Step 1: In a small skillet over medium heat, toast the dry milk powder until it turns golden brown, about 3-4 minutes, stirring constantly to prevent burning. Set aside to cool.
- Step 2: In the bowl of a stand mixer, cream together the softened butter, sugar, brown sugar, baking powder, baking soda, and kosher salt until the mixture is fluffy.
- Step 3: Add the eggs one at a time, mixing well after each addition until the dough is smooth and homogenous. Stir in the vanilla extract.
- Step 4: Gradually add the flour and the cooled toasted milk powder, mixing slowly until just combined. Avoid overmixing to keep the dough tender.
- Step 5: Fold in the chocolate chips until evenly dispersed throughout the dough.
- Step 6: Using a cookie scoop, drop dough balls onto lined baking sheets, spacing them about 2 inches apart. A 2-tablespoon scoop yields about 48 small cookies, while a 3-tablespoon scoop makes about 32 larger ones.
- Step 7: Bake at 350°F (175°C) for 10-12 minutes, until the edges are lightly golden but the centers remain soft. Remove from oven and, if desired, sprinkle lightly with flaky sea salt while warm.
Tips & Variations
- For extra depth, try adding a pinch of cinnamon or espresso powder to the dough.
- Using flaky sea salt on top enhances the chocolate flavor and adds a pleasant contrast.
- If you prefer a crunchier cookie, bake a minute or two longer, watching carefully.
- Swap semi-sweet chocolate chips for dark or milk chocolate to suit your taste.
Storage
Store baked cookies in an airtight container at room temperature for up to 3-4 days to keep them soft and fresh. Unbaked cookie dough can be pre-scooped and refrigerated overnight or frozen in a sealed bag for up to 3 months. Thaw dough in the fridge before baking as usual.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
What does toasting the dry milk powder do?
Toasting the dry milk powder develops a richer, nutty flavor and adds a subtle caramel note that enhances the overall taste of the cookies.
Can I use regular milk powder instead of dry milk powder?
Dry milk powder is the best choice because it’s shelf-stable and concentrated. Regular milk (liquid) will affect the dough’s consistency and is not recommended for this recipe.
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Toasted Milk Powder Chocolate Chip Cookies Recipe
- Total Time: 27 minutes
- Yield: 32–48 cookies depending on scoop size 1x
Description
Delight in these Toasted Milk Powder Chocolate Chip Cookies featuring a unique nutty flavor from toasted dry milk powder, combined with classic buttery, sweet, and chocolatey elements for a perfect soft and chewy treat.
Ingredients
Dry Ingredients
- 1/2 cup dry milk powder
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups chocolate chips
Wet Ingredients
- 1 cup butter, softened (two sticks)
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 eggs
- 1 tsp vanilla extract
Optional Topping
- Flaky sea salt (optional, for topping)
Instructions
- Toast Milk Powder: In a small skillet over medium heat, toast the dry milk powder while stirring constantly until it turns golden brown and fragrant, about 3-4 minutes. Be careful not to burn it. Remove from heat and set aside to cool.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine softened butter, sugar, brown sugar, baking powder, baking soda, and kosher salt. Beat on medium speed until mixture is light and fluffy, about 2-3 minutes.
- Add Eggs: Add eggs one at a time to the creamed mixture, mixing well after each addition until fully incorporated and homogeneous.
- Incorporate Dry Ingredients: Gradually add the flour and cooled toasted dry milk powder to the wet mixture. Mix on low speed just until the dry ingredients are combined, avoiding overmixing.
- Fold in Chocolate Chips: Add chocolate chips to the dough and mix gently until evenly distributed throughout the batter.
- Scoop and Bake: Using a cookie scoop, portion dough onto baking sheets lined with parchment paper, spacing about 2 inches apart. Use a 2-tablespoon scoop for approximately 48 smaller cookies or a 3-tablespoon scoop for about 32 larger cookies. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden.
- Finish and Store: Optionally sprinkle freshly baked cookies with flaky sea salt immediately after removing from the oven. Allow cookies to cool on the baking sheet before transferring to an airtight container. Store baked cookies at room temperature for a few days. Pre-scoop unbaked dough and refrigerate overnight or freeze in a sealed bag for up to three months.
Notes
- Toast dry milk powder carefully, stirring constantly to avoid burning, which can impart bitterness.
- Butter should be softened to room temperature to ensure proper creaming with sugars.
- You can adjust the size of cookies by the scoop size; smaller scoops yield more cookies with thinner texture, larger scoops yield fewer, thicker cookies.
- Flaky sea salt topping enhances the sweet and savory flavors but is optional.
- Dough can be prepared a day ahead and refrigerated to improve flavor development.
- Store baked cookies in an airtight container to maintain freshness.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: toasted milk powder cookies, chocolate chip cookies, unique chocolate chip cookie recipe, toasted dry milk cookies, homemade cookies
