Go Back
+ servings
Print

Old Milk Powder Chocolate Chip Cookies

Milk powder lightens the texture of these crispy and chewy cookies.
Course Dessert
Cuisine American
Keyword Chocolate Chip, Milk Powder
Prep Time 15 minutes
Cook Time 20 minutes
Cooling 1 hour
Total Time 1 hour 27 minutes
Servings 10 Cookie Monsters
Author Anna
Cost 5

Ingredients

  • 1 ¾ cup all-purpose flour (220 grams)
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • 1 ¼ teaspoon salt
  • 2 tablespoons milk powder (Carnation or Bob's Red Mill)
  • 2 sticks unsalted butter, cut into chunks, still kind of cold (228 grams)
  • 1 large egg (50 grams)
  • ¾ cup light brown sugar (150 grams)
  • ½ cup granulated sugar (100 grams)
  • 1 teaspoon vanilla extract
  • Coarse sea salt (optional)

Instructions

  • In a large bowl, mix together flour, salt, baking soda, baking powder and milk powder. Set aside.
  • Put the butter and both sugars in the stand mixer bowl and use the paddle attachment to beat just until creamy. Beat in vanilla and egg, just until blended.
  • Reduce mixer speed to low and gradually add the flour, mixture scraping the sides of the bowl and pushing the dough together. It will seem dry at first, but once the flour is incorporated it should not be too dry of a dough. It's a little sticky -- should be about the same as normal chocolate chip cookie dough.
  • Add the chips and empty onto a pastry mat or clean surface. Knead gently to incorporate any stray flour or chips. Shape into balls. Put them on a plate and chill until they are a bit firmer, then press them into tight round balls.
  • You can bake one or two right away and chill the rest until they are very firm.
  • When ready to bake, preheat oven to 350 degrees F. Bake on a parchment lined baking sheet at 350 for 10-12 minutes.
  • Let cookies cool on the sheet for about 10-15 minutes, then transfer to a wire rack and let cool completely. The cooling process will take about two hours. I sometimes throw them in the freezer to quick cool, then bring them back to room temperature before serving.

Notes

The recipe makes 2 pounds or 32 oz of dough.  The chips add another 18 oz , so if you use all the chips you should have around 50 oz of dough (3 pounds, 2 oz).  You can make 10 5 oz cookies or 12 4 oz cookies.