Saturday, April 18, 2015

Milk Bar Chocolate Chip Cookies

This recipe is based on one used by "Momofuko's Milk Bar"  an eat-in bakery in N.Y. New York. While the name is unfortunate--they are VERY fortunate to have a wonderful pastry chef named Christina Tosi. She added a secret ingredient to these cookies --milk powder. She also melts the butter.  This makes cookies that are chewy on the inside and slightly crisp on the outside. Baking is chemistry--you must follow the recipe exactly. The result: A chocolate chip cookie that comes out perfectly every time! I did adapt the recipe slightly to add 1/4 C flour and 3/4 t less salt (because I prefer using salted butter). Yield: This makes a very small batch--about 14-15 cookies if you use a 1 3/4 inch scoop --so do double it!

Ingredients:

1/2 lb. (2 sticks) butter
3/4 C brown sugar (I always use C&H)
1/2 C sugar
1 egg
2 t. vanilla
2 C flour
2 T nonfat milk powder
3/4 t. salt
1/2 t baking powder
12 oz. chocolate chips (Guittard--try a combo of milk chocolate and semi-sweet!)

Directions:

Heat oven to 375 degrees

Put butter in a medium-sized microwaveable mixing bowl. Microwave (or melt on low stove heat) until melted. Cool until just warm to the touch (like milk for a baby). Using a fork--mix in egg until thoroughly incorporated. Then mix in flour and the rest of the ingredients until just combined. Stir in chips. Use a 1 3/4" scoop or two tablespoons to make golf-ball sized blobs on a parchment-covered cookie sheet. If the dough isn't firm enough to scoop--let it cool some more. You can put in a little more flour if you're in a hurry--but it may make for a "tough cookie" if you add more than 1/4 C. HEY! That's where they got the expression "tough cookie"! From cookies with too much flour! Bahahaha! Anyway...bake 10-15 minutes until brown around the edges and lighter in the middle. But not too light. Every oven is different so you may try timing a couple of practice cookies before you do a whole pan. There should be tiny holes that look like pin-pricks in the middle of each cookie. Cool partially IN THE PAN. Then transfer to a rack or some paper towels. Serve with ice-cold milk. Perfection!


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