Toasted Milk Powder Chocolate Chip Cookies
Toasted milk powder gives these chocolate chip cookies a brown butter flavor but takes much less work. No chilling required! Makes 48 small cookies or 32 large ones.
- Prep time
- 5 min
- Cook time
- 12 min
- Yield
- 32 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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 cup flour
- 1 1/2 cup chocolate chips
- flaky sea salt (optional, for topping)
Instructions
- 1
In a small skillet, toast dry milk powder on stovetop until golden brown, being careful not to let it burn. This should take about 3-4 minutes. Set aside.
- 2
Put softened butter, sugar, brown sugar, baking powder, baking soda, and salt in the bowl of a stand mixer and cream until fluffy.
- 3
Add eggs and continue mixing until homogenous.
- 4
Add flour and toasted milk powder and mix slowly until just combined.
- 5
Add chocolate chips and mix slowly again until evenly dispersed.
- 6
Scoop using a cookie scoop onto lined baking sheets, leaving about 2 inches between cookies. A 2 tbsp cookie scoop will make about 48 small cookies; a 3 tbsp cookie scoop will make about 32 larger cookies. Bake at 350 degrees for 10-12 minutes.
- 7
Optional: Sprinkle lightly with flaky sea salt right after baking. Baked cookies will keep in an airtight container at room temperature for a few days. Unbaked cookie dough can be pre-scooped and kept in the fridge overnight or frozen in a ziploc for a few months.