The Milk Bar Chocolate Chip Cookies

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I read.  A lot.  And I read almost everyday about travel though my traveling days are mostly over.  And I read cookbooks like novels.  I also love to read about restaurants, and because I don’t travel these days, I make recipes FROM restaurants and that makes me feel like I’ve been TO those restaurants.

Two of the restaurants I’ve been dying to visit are Pok Pok in Portland — a recipe for their chicken wings is in the next post, and Momofuku and the Momofuku Milk Bar in NYC.  The past two weeks I’ve been to Momofuku three times and to the Milk bar twice — all in my kitchen.  I’ve made Bo Ssam — a super delicious slow roasted pork shoulder in lettuce cups, their ginger scallion noodles which is a school lunch staple for me, and those who know me know I’m a chicken wings girl — so I made their chicken wings.

BUT!  CHECK OUT THESE COOKIES!  I’ve been eyeing this recipe for a while, and last week I took the plunge.  Yes, I did it.  I bought POWDERED MILK, the secret ingredient, and I made absolutely the most delicious chocolate chip cookies I have EVER had!  Seriously — the batter took less than five minutes — no mixer needed, and each batch baked for 11 minutes.  I’ve been delivering them to friends, colleagues and neighbors, and have handed out this recipe 4 times in a week.

I splurged on the last batch and bought Guittard milk chocolate disks — melty and delicious — but my first batch of chocolate chips were Nestles — and they were super good too.

Bet you can’t eat just one!!!

  • ½ pound (2 sticks) unsalted butter, melted and just warm to the touch
  • ¾ cup packed light brown sugar
  • 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 or chocolate chunks
  • 1/3 cup chopped walnuts
  • ¼ cup flaked salt–Maldon fan here
  1. Preheat the oven to 375 degrees F.
  2. 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 one more minute.
  3. Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed.
  4. Use a #24 squeeze handle scoop to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart. Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle–10 minutes was the magic number for me. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.

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