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Milk Bar's Salted Chocolate Chip Cookies

This is the fastest, homemade chocolate chip cookie I've ever made and comes together in just one bowl, no mixer required. It's a soft and chewy cookie with crispy edges from Milk Bar Life: Recipes and Stories by Christina Tosi.

Course Dessert
Cuisine American
Keyword chocolate chip cookies, cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 15 cookies

Ingredients

  • 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*
  • 1/4 cup flaked salt

Instructions

  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 1 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.

  5. 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.

Recipe Notes

*I used semi-sweet chips, but dark chocolate chips or even chunks would be just as decadent.