These are the best chocolate chip cookies you'll have! They're nutty, crispy on the edges, chewy and slightly soft in the middle and SO flavourful!
If you're on the search for your new favourite chocolate chip cookie recipe, look no further! These are nutty, with a slight hint of caramel-y flavour, chewy, crisp and just so addictive.
I always get requests for the recipe whenever people try these, so they also tick the 'crowd-pleaser' box!
If you want more cookies recipes, check out these popular Stuffed Carrot Cake Cookies, and these amazing Fudgy Brownie Cookies.
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What's the toasted milk powder for?
Milk powder is just milk in powdered form, with all the moisture removed from it.
When added to cookies, the milk powder makes them a little more chewy and rich.
But when you toast the milk powder, it becomes so nutty, fragrant, adds depth of flavour and a slight caramel-y flavour. It's similar to browning butter, but much easier in my opinion.
I highly, HIGHLY recommend you don't skip this step and take your cookies to another level.
Ingredients
Aside from the milk powder, these are just your standard chocolate chip cookie ingredients. Nothing too fancy. I recommend using high quality butter and chocolate for the best flavour!
See recipe card down BELOW for measurements!
- Milk powder - You can use non-fat or whole milk powder, I've used both and they come out great!
- White granulated sugar
- Brown sugar
- Butter - You can use unsalted or salted butter, they're both fine!
- Large egg + extra egg yolk
- Vanilla extract
- Salt
- All-purpose flour
- Baking powder
- Baking soda
- Dark chocolate bar, chopped or chocolate chips - you can use milk or semi-sweet chocolate instead if you prefer it to be sweeter
Instructions
This is a really simple and straight forward recipe, so all you need to do is follow the steps below. Even if you have minimal or no baking experience, you can do it!
- Toast the milk powder in a pan over medium heat. Make sure to keep stirring so it doesn't burn. Cook until it becomes a golden brownish colour. Transfer to a bowl and let cool.
- Combine melted butter and both sugars in a large bowl and whisk until combined. Mix in the egg, yolk and vanilla. Add in the toasted milk powder and about 75% of the chocolate. Leave some to press onto the cookies balls before baking.
- In a small bowl, combine the flour, baking powder, baking soda and salt. Add to the wet ingredients and gently mix with a spatula, until no more streaks of flour. Don't over-mix.
- Scoop out the cookie balls and place in a container, plate or tray. Add the chocolate pieces on top and cover. Let them chill in the fridge for at least 30-60 minutes. Preheat the oven to 350F while the cookies are in the fridge.
- Place the cookie balls on the baking tray 1-2 inches apart, leaving space for spreading. Bake for 12-14 minutes or until the edges are set and the bottom is golden brown.
- As soon as it's out of the oven, slam the pan on the counter 1-2 times. This helps get the ripples on the cookies. Sprinkle some flakey salt and enjoy!
Hint: Take the cookies out before you think they're done. They'll continue to cook from the heat of the pan and will be much more crisp/hard if taken out of the oven once they've reached the desired doneness. So if you want the chewy and slightly soft texture, take them out earlier.
Equipment
- I recommend using a cookie scoop to scoop and form the cookies into uniform balls! Makes it so much more easier and maintains the same size and shape. I use this one but you can use any which is around 2" in diameter.
- Using a good quality pan is important because it ensures your cookies bake evenly. I recommend an aluminum, light coloured baking sheet or tray like this one! Darker pans can absorb more heat and cause the bottom of the cookies to darken more.
Storage
Bake and let the cookies cool down fully. Place them in an airtight container for 1-2 weeks at room temperature!
Tips to make these chocolate chip cookies even better!
- Toasting the milk powder: Make sure to toast the milk powder over medium/medium low heat to prevent it from burning. Lower heat helps brown it more evenly, and make sure to keep stirring it as it cooks.
- Don't over mix the cookie dough: Once you've added the dry ingredients, gently mix with a spatula. Stop mixing once you can't see any more streaks of flour. If it's mixed too much, the cookies can turn out tough, dense and cakey. So DON'T over-mix it I'm begging you.
- Let the cookie dough chill in the fridge: If you want the cookies to have depth of flavour (is that a phrase? yes) and better texture, letting it rest in the fridge to hydrate the flour is important! Otherwise they can spread too much. Because remember- we used melted butter, and refrigerating chills the butter and slows down the spread as it bakes in the oven.
- Take cookies out of the oven earlier: Take the cookies out before you think they're done. They'll continue to cook from the heat of the pan and will be much more crisp/hard if taken out of the oven once they've reached the desired doneness. So if you want the chewy and slightly soft texture, take them out earlier.
FAQ
Absolutely. I recommend letting the cookie balls chill in the fridge for a couple hours and then place in an airtight Ziploc bag to freeze for up to 3 ish months. Just bake as per usual at 350F, adding a few more minutes to the bake time since it was frozen.
Related
Looking for other recipes like this? Try these:
The Best Chocolate Chip Cookies
Ingredients
- 3 tablespoon milk powder (30g) can be non-fat or whole
- ½ cup white granulated sugar (100g)
- ¾ cup brown sugar (150g)
- ¾ cup butter, melted & cooled (168g)
- 1 large egg room temp
- 1 large egg yolk room temp
- ½ teaspoon salt
- 1 ⅔ cup all-purpose flour (230g)
- ¼ teaspoon baking powder
- ¾ teaspoon baking soda
- 150 g chopped dark chocolate or chips 1 ½ bars
- 1 teaspoon vanilla extract
Instructions
- Add the milk powder to a pan on medium high heat. Stir and toast the milk powder until it becomes golden brown and has a nutty aroma. Make sure to keep it moving so it doesn’t burn. It might clump up a bit here and there but it’s ok, just keep going. Once toasted, transfer to a bowl and let it cool.3 tablespoon milk powder
- In a large bowl, beat together the butter and both sugars until combined and light. Whisk in the egg, egg yolk and vanilla extract until smooth.½ cup white granulated sugar, ¾ cup brown sugar, ¾ cup butter, melted & cooled, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract
- Add in the toasted milk powder and about 125g of the chocolate (leaving some for pressing on top of the cookies) and mix until combined.
- In a small bowl, mix together the flour, baking soda, baking powder and salt.½ teaspoon salt, 1 ⅔ cup all-purpose flour, ¼ teaspoon baking powder, ¾ teaspoon baking soda
- Add the dry ingredients to the wet ingredients and mix using a spatula. Don’t over mix - stop when combined and you don’t see any streaks of flour.
- Scoop the cookie dough into a large container or large tray using a 2 inch cookie scoop or 1.5 tbsp. Use the remaining chocolate and press it on the surface of the cookie ball.
- Cover and refrigerate the cookie balls for at least 30-60 minutes. Preheat the oven in the last 15-20 minutes the cookies are in the fridge. Line a large baking/cookie sheet with parchment paper.
- Place the cookie balls 1.5-2 inch apart from each other and bake for 12-14 minutes. Or until the edges are set and are golden brown, along with the bottom. The cookies will still be soft in the middle, but will finish cooking from the residual heat. If you want a crisper cookie, bake them near the 14 minute mark, or until end edges and bottom are a bit more deeper golden brown.
- Immediately hit them with some flakey salt and use a large round cup or cookie cutter to ease them into a smoother circle shape. The diameter of the cup or cookie cutter should be bigger then the cookie and just move it in a circular motion.
- Let them cool and enjoy!
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