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
Scale
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
