Yep, you read that right, Salted Chocolate Chip Cookies By Milk Bar! This one is soft, chewy & the fastest homemade cookie you’ll ever make. They come together in just one bowl & a wooden spoon, just like the old gals used to do.
This baby is PACKED with chocolate chips. If truth be told, the amount of dough comes secondary to the amount of chips, creating an extra rich, soft, chewy chocolate chip cookie with crispy edges.
Ahhh, the chocolate chip cookies. Everyone has their favorite: their grandmother’s recipe or the one they found on BonAppetit. But come on, BA, when I’m craving a cookie I can’t wait for 24h to rest my cookie. I need my fix before my conscience comes to its calorie counting senses.
These Milk Bar cookies jumps from mixing bowl to oven in minutes!
Chocolate Chip Cookie Ingredients
The surprising ingredient in this recipe is powdered nonfat milk. It adds an incredible depth of flavor and texture to any baked good you add it to.
I made Christina Tosi’s cookie recipe but decreased the amount of butter used ( I found it too greasy) & added a sprinkle of flaked salt on each cookie which highlighted the chocolate flavor even more. If that is even possible.
Besides those ingredients, these Milk Bar cookies are made with classic ingredients you’d make any homemade chocolate chip cookie with, such as:
- Unsalted butter, melted. The cookies will be bigger, but flat – which makes them soft and chewy.
- Light brown sugar. Brown sugar yields soft & chewy chocolate chip cookies.
- Granulated sugar. It melts inside the cookie dough, which helps the cookies spread.
- Egg. Adds structure, flavor, and lift.
- Vanilla extract + Kosher salt. adds flavor!
- All-purpose flour.
- Baking powder + Baking soda. For Lift!
- Chocolate chips.
Is There A Substitute For Milk Powder?
I’ve only made these chocolate chip cookies as aforementioned, so I can’t say for sure what a good substitute for the milk powder would be. However, Food52 has a discussion forum about this very same question, so give the answers a quick read and see what other bakers are saying!
Tips for Making Christina Tosi’s Cookie Recipe
- Bake your cookies on a sheet pan, NOT a rack! Place the tray on the second-lowest oven rack. I find that this gives the best result for me. (Every oven differs, find out what works best for your oven!)
- When you add flour, do not over mix the dough. Watch the flour disappear into the dough. That second, you stop mixing!
- Take your cookies out of the oven while the middles still look soft and slightly underbaked. As the cookies cool, the middles will fall a bit, but the remaining heat inside the cookies will finish cooking them through. Trust me on this one, slightly underbaking is the way to go!
- Sprinkle the warm cookies with kosher salt to create a more complex flavor.
Recipe For Salted Chocolate Chip Cookies By Milk Bar
One bowl? No mixer? It truly is as easy as that and the cookie dough is ready to bake in just about 10 minutes flat.
- Start with Butter. Melted and just warm to the touch.
- Use a mix of Sugars. Mix together the melted butter and sugars. With a wooden spoon, stir vigorously for about a minute or more, until homogenous.
- Add Egg & Vanilla Extract. Flex your muscles when mixing to result in a glossy sheen after adding the egg and vanilla.
- Add Dry Ingredients to Wet Ingredients. Mix until just combined.
- Chocolate chips. Stir in the chocolate chips and mix until evenly distributed.
This is Christina Tosi’s Chocolate Chip Cookie recipe (slightly adapted) from the Momofuku Milk Bar store in NYC. But if you’re like me & don’t live in New York, you have to make do with pretending.
Chocolate Chip Cookies By Milk Bar NYC
- Large bowl
- Wooden spoon
- 2 Baking trays (not a rack!) lined with parchment paper
- 200 g Unsalted butter, melted and just warm to the touch
- 130 g Light brown sugar
- 100 g Granulated sugar
- 1 Whole Egg
- 2 tsp Vanilla extract
- 225 g All-purpose flour
- 2 Tbsp Nonfat milk powder
- 1 1/4 tsp Kosher salt
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 240 g Semisweet chocolate chips
- Preheat the oven to 180°C (355° F). With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about 2 mins.Add the egg and vanilla and stir until combined, The mix will gather a glossy sheen.(1 min)
- Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.
- Use a scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 5cm – 7cm (2 to 3 inches) apart.
- 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.
The Milk Bar cookies will keep fresh for 5 days at room temperature in an airtight container.
Can I Freeze Chocolate Chip Cookie Dough?
Unbaked Cookie dough.
- Roll the cookie dough into balls. Chill the cookie dough balls in the refrigerator for 1 hour.
- Place the solid and cold cookie dough balls into a labeled air-tight container/zip-lock bag.
- Freeze cookie dough for up to 3 months.
You can bake the cookie dough from frozen, but you’ll likely need to add an extra minute or two to the total bake time. Bake the frozen cookie dough balls whenever the craving hits or when you need a big batch of fresh-baked cookies. I do it all the time!
Baked cookies can be frozen up to 1 month. It can be reheated in the oven or microwave whenever a cookie craving hits.
MORE COOKIE RECIPES:
If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram with #WhatsUpDoughBakes.