This Milk Bar recipe by Christina Tosi is genius, and it's my new favourite cookie recipe based on the fact that it requires no chilling and no room temperature ingredients. Since I never really plan ahead for cookies, this is ideal!
Chocolate chips aren't really a thing in the Netherlands, so mine are technically chocolate chunk (which is better anyway, isn't it?)
Adapted from Milk Bar Salted Chocolate Chip Cookies
- 1 cup salted butter
- ¾ cup light brown sugar
- ½ cup sugar
- 1 egg, lightly beaten
- 2 tsp vanilla
- 1¾ cups flour
- 2 tbsp milk powder
- ½ tsp sea salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 12 oz chocolate chips (or chopped chocolate)
- flake salt (for finishing, optional)
Preheat oven to 375°F / 190°C.
Melt the butter and cool, should be just warm to the touch. Mix together sugars in a large bowl. Add butter to sugar and stir vigorously with a wooden spoon for 1 minute or more until it comes together. Add egg and vanilla and stir another minute until it has a glossy sheen.
Mix the flour, milk powder, sea salt, baking soda and baking powder until combined. Gradually add to wet ingredients and stir until combined. Stir in chocolate.
Scoop golf ball sized balls onto a parchment lined baking sheet, 2 - 3 inches apart.
Bake 9 - 11 minutes, until golden around the edges but soft in the middle. Remove from oven and sprinkle with flake salt, if using. Cool on a wire rack completely.
Makes 15 large cookies.