Make your afternoon coffee delicious and cozy with these tasty powdered milk and chocolate chip cookies. Your whole family will love them, especially the kids—let’s get to the recipe!
Ingredients for the Powdered Milk and Chocolate Chip Cookies:
- 7 tbsp (approx. 100g) unsalted butter, melted;
- 1/2 tsp baking powder;
- 4 tbsp turbinado or brown sugar;
- 1 large egg;
- 6 tbsp powdered milk (such as Nido or similar whole milk powder);
- 1 cup all-purpose flour;
- 1/2 cup (approx. 100g) milk or semi-sweet chocolate chips.
How to Prepare Powdered Milk and Chocolate Chip Cookies:
- In a mixing bowl, combine the melted butter, turbinado sugar, and egg using a spoon or whisk until the mixture is creamy and pale.
- Add the all-purpose flour, baking powder, and half of the chocolate chips, stirring until well incorporated.
- Place the dough in the refrigerator to chill for 10 minutes.
- After chilling, use two spoons to scoop and shape the dough into rounds.
- Place them on a baking sheet lined with parchment paper.
- Ensure there is enough space between each cookie so they don’t stick.
- Top with the remaining chocolate chips.
- Bake in a preheated oven at 350°F (180°C) for about 12 minutes, or until the edges are lightly golden.
- Remove from the oven and let them cool completely on the tray.
- Enjoy!
Pro Tip:
Chilling the cookie dough before baking prevents them from spreading too much in the oven and ensures they stay nice and soft.
Did you know?
The origins of the chocolate chip cookie are debated, but historians believe they were created in the United States in the 19th century. Powdered milk cookies, however, are a delicious Brazilian twist, combining the creamy, sweet profile of powdered milk with the rich intensity of chocolate.
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