Milk Bar's Salted Chocolate Chip Cookie Recipe

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 with sea salt, salted chocolate chip cookies

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 370kcal

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*
¼ cup flaky sea salt , for sprinkling on top before baking

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

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

Nutrition