Milk Bar's Salted Chocolate Chip Cookie Recipe
User Reviews
4.6
Milk Bar's Salted Chocolate Chip Cookie Recipe
Description
The cookie dough is prepared by mixing warm melted butter with brown and granulated sugars until glossy, then incorporating egg and vanilla. A combination of all-purpose flour, nonfat milk powder, kosher salt, baking powder, and baking soda is folded in to create a dough that supports a tender texture. Semisweet chocolate chips are mixed evenly throughout for chocolate bursts in each bite.
Cookies are portioned into golf-ball size scoops and arranged spaced apart on parchment-lined sheet pans. Flaky sea salt is sprinkled on top before baking, which enhances the chocolate's sweetness and adds a contrasting salt crunch. Baking at 375ºF until edges turn golden while centers remain soft results in a cookie that settles to a chewy consistency as it cools on a rack.
This recipe yields cookies with salty-sweet flavor balance, combining a rich, buttery crumb with melty chocolate and a delicate salt finish. The milk powder adds subtle richness and tenderness. Variations can use dark chocolate chips or chunks for a different chocolate intensity.
Ingredients
- ½ pound unsalted butter melted and just warm to the touch
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 egg
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 2 tablespoons nonfat milk powder
- 1 ¼ teaspoons kosher salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 12 ounces semisweet chocolate chips
- ¼ cup sea salt for sprinkling on top before baking, flaky
Instructions
- Preheat the oven to 375ºF.
- With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Stir vigorously for about a minute or more. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. Stir until the mix gathers a glossy sheen, about 1 more minute.
- Mix in the flour, milk powder, kosher salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.
- Use a #24 squeeze handle scoop to portion the dough (or lightly form it into balls about the size of a golf ball) and place them on a sheet pan lined with parchment paper about 2 to 3 inches apart. Sprinkle the tops of each cookie with some of the flaky sea salt (note that you may not need to use all of the ¼ cup of salt).
- 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.
Notes
- Semi-sweet chocolate chips are used here, but dark chocolate chips or chunks can be substituted for a richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 370 kcal
% Daily Value*
| Calories | 370kcal | 19% |
| Carbohydrates | 41g | 14% |
| Protein | 4g | 8% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 45mg | 15% |
| Sodium | 2115mg | 88% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 26g | 52% |
| Vitamin A | 427IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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