I’ve got my favorite whole milk powder and other cookie essentials linked in my Amazon Store Front.
Ingredients
Equipment
Method
- Add whole milk powder to a medium non-stick pan and place over medium heat.
- Toast milk powder for about 2-3 minutes, stirring constantly to prevent from burning.
- The milk powder will start to clump up. Just keep stirring and breaking up any large sections.
- Once lightly golden brown, remove from heat and pour into a heat proof bowl to set aside to cool.
- Preheat oven to 400 degrees.
- In a large bowl cream together butter, brown sugar and granulated sugar for 3 minutes on medium speed.
- Add in eggs and vanilla and mix until well blended.
- Using a whisk, vigorously stir cooled, toasted milk powder to break up any clumps or bits. Mixture will be coarse, but you want it as evenly fine as possible.
- To the milk powder add in flour, baking powder, baking soda and whisk together.
- Turn your mixture onto low and slowly add dry ingredients to the wet ingredients.
- Blend until the flour is halfway incorporated. You don’t want to over mix the dough.
- Add in the dark and milk chocolate chunks and finish mixing until the flour is just incorporated.
- Using a large cookie scoop* or 1/4 cup measuring cup, scoop up dough and place onto a large plate.
- Chill in the refrigerator for 1-2 hours.
- Place 6 dough balls onto a baking sheet. Make sure to space them evenly apart.
- Bake for 10-12 minutes or until lightly golden brown.
- Immediately sprinkle each cookie with just a hint of flaky sea salt. Shape the cookie with the back of a butter knife if it has spread too much.
- Let them cool for 5 minutes on the baking sheet then transfer to a cooling rack.
- Repeat with the remaining dough.
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