Cookie Corner: Buying the Milk Powder Is Worth It

Cookie Corner: Buying the Milk Powder Is Worth It

There are endless chocolate chip cookies recipes to choose from and after making these from the Milk Bar entrepreneur Christina Tosi, I don't think I’ll look for another. I love that if I forget to set the butter out, or have a sudden need for a batch of cookies then this is the perfect shortcut since you do not need room temperature butter. She has an excellent episode on Chef Show that helps to highlight the magic she created and how to make the best bake sale cookies.   

 

Ingredients

• ½ pound (2 sticks) unsalted butter, melted and just warm to the touch. I used the microwave on 30% power for a few minutes which was perfect for not overheating it but not having to melt on the stove top
• ¾ cup packed light brown sugar
• ½ cup granulated sugar
• 1 egg
• 2 teaspoons vanilla extract
• 1 ¾ cups all-purpose flour
• 2 tablespoons nonfat milk powder
• 1 ¼ teaspoons kosher salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 12 ounces semisweet chocolate chips
• ¼ cup flaked salt I just used this for topping the cookies prior to baking

Instructions:

1. Preheat the oven to 375 degrees F. 
2. Melt the butter, then mix in the sugars together in a large bowl. Stir vigorously for about a minute or more to truly cream the butter and sugar together or use an electric mixer. 
3. Mix the egg and vanilla stir until the mix gathers a glossy sheen, about 1 more minute.
4. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined.
1. Ideally it's best to sift ingredients to mix the dry ingredients before adding to the wet ingredients. But to reduce dishes I always put everything besides the flour into the wet ingredients, mix it well, and then add the flour and mix just until combined. 
5. Stir in the chocolate chips and mix until evenly distributed.
6. Place on a baking tray lined with parchment paper about 2 to 3 inches apart.
7. Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.

 

Happy baking!

Becca Lahrman, PharmD, MS, BCACP