I am pretty sure nearly everybody tried a chocolate chip cookie in their life. But how many people tried powdered milk chocolate chip cookies? If you have not, you definitely should. These cookies are soft, chewy and powdered milk makes them absolutely addictive. These perfect sweet treats are easy to make, they do not require any chilling of the dough or waiting. Simple, fast and wonderful!
How to make powdered milk chocolate chip cookies
Making chocolate chip cookies is always fun in our house. I make them over and over again and they never last long enough for me to take a photo. My husband is devouring them. Do you have the same problem? He absolutely adores these simple powdered milk chocolate chip cookies and always asks for more. These golden cookies are perfect for a beginner and for anybody who desperately need the best chocolate chip cookie in their life.
As I mentioned before, making these powdered milk chocolate chip cookies is super easy, just follow the recipe and read the below tips for the best results:
TIPS:
- Use full fat powdered milk and sieve it before adding to the mixture. It will help to get rid of any lumps.
- These cookies will spread a lot so I would recommend placing only 4 cookies per baking tray.
- In order to reshape the cookie just grab a cookie cutter or a mug and reshape cookie into a circle.
- I love adding a mix of chopped chocolate and chocolate chips to my cookie mix. It gives the cookies more dimension and structure.
- Cookies are very soft when they are hot, therefore you need to let them cool down for about 15 minutes before moving them on a cooling rack.
What do powdered milk chocolate chip cookies taste like?
The texture of these cookies is fantastic. It is soft and chewy but has a great firm bite to it. This is due to a generous amounts of chocolate pockets. The flavour is irresistible. Powdered milk adds so much character and depth of flavour to these cookies. Semi-dark chocolate adds a hint of bitterness and balances the sweetness. A sprinkle of sea salt adds the finishing layer of deliciousness.
How to store chocolate chip cookies
Store these cookies at room temperature in an air-tight container for up to a week. You can also freeze these cookies in a zip lock bag for up to 6 months. In order to defrost the cookies, just take them out of the freezer and leave at room temperature for at least an hour.
I can highly recommend warming this cookie in an oven for few minutes before serving. It is so lush! Turn oven on to 140C fan (284F) and warm cookie up for about 3 minutes.
If you are looking for more recipes for chocolate chip cookies, I can recommend you the following:
The best bakery style chocolate chip cookies
Ginger persimmon white chocolate chip cookies
Click this link to see the best recipes for chocolate chip cookies
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy
Powdered milk chocolate chip cookies
Addictive and irresistible powdered milk chocolate chip cookies are out of this World. They are soft, chewy and taste incredible. Powdered milk adds richness to the flavour. A generous amount of semi-dark chocolate and chocolate chips makes these cookies indulgent. These cookies are simple to make and no chilling of dough is required. If you have not tried powdered milk chocolate chip cookies before, go for it, you will not be disappointed.
Ingredients
Instructions
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Please read recipe post as well. It includes storage direction and other useful information.
I always recommend using a kitchen scale to weigh ingredients as it helps to achieve the best results. The US measurements in cups are the estimate and I can not guarantee the best results.
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Prepare 2 large baking trays lined with baking paper, set aside.
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In a large bowl cream butter for about 4 minutes until fluffy.
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Add sugar and cream together for about 4 minutes.
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Add salt and 2 eggs and mix until all ingredients are incorporated.
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Sieve powdered milk and add it to the mixture. Mixed it well making sure that there are no lumps.
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In a separate small bowl mix flour, baking powder and baking soda. Once it is mixed, add it to the mixture.
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Mix together until just combined and you can not see nay lumps of flour.
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Stir in chopped chocolate or chocolate chips.
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Preheat oven to 170C fan (338F).
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Divide your cookie dough into 17 portions. I used a kitchen scale to do it. The weight of my cookie was about 60 grams (2.1 ounces). This step will help to achieve the consistent size and allow for all the cookies to bake evenly. Roll cookie dough portions into balls.
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Place cookie balls on the prepared baking sheet. I placed only 4 cookies on one tray as they will spread. I baked 2 trays at a time.
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Bake cookies for 9 minutes. Remove them from oven and using a round cookie cutter or a mug reshape the cookies if necessary into a circle.
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Place cookies back to the oven and bake them for another 5 minutes.
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When cookies are ready, remove them from oven. Bang cookie tray on the counter a couple of times so they can collapse and create this adorable little craters. Let them cool down on baking sheets for few minutes. Cookies will be soft at first but they will firm up once cooled. You can add additional chocolate chips on top of warm cookies if you wish.