Toasted milk powder gives these chocolate chip cookies a brown butter flavor without needing to brown butter! This easy cookie dough does not require chilling and freezes well for future cookie emergencies. Give it a try! Disclaimer: This post may contain affiliate links.

I know the internet does not need another chocolate chip cookie recipe. Everyone has a chocolate chip cookie recipe. This post will probably be lost in the sea of CCCs on Google search.

But I am compelled to write this post because this is my absolute new favorite chocolate chip cookie. It is buttery with a perfect balance of sweet and salty. It’s not too thick and chewy but not flat and crispy. It’s the perfect in between. The CCC that everyone can accept. And no nuts. Or raisins. Because I’m not a monster.

Toasted Milk Powder in Cookies

Have you heard about adding toasted milk powder to desserts?? I read articles from Bon Appetit and King Arthur Baking about it. Toasted milk powder has the same flavor as browned butter. When you brown butter, you essentially are cooking the milk solids in butter. So if you take milk powder and cook it, you get the same thing! Browned milk solids! Sounds weird, tastes great!

Therefore, toasted milk powder has become known as powdered brown butter and can be used to add brown butter flavor to pretty much anything. Plus, it’s easy to find. You can buy milk powder anywhere, including Target and Amazon.

And if you’re still reluctant to buy milk powder because you think you won’t use it up, know that you can also add it to regular browned butter for a SUPER browned butter. It’s also an ingredient in almost all the recipes in the Milk Bar cookbook.

Browned Butter Cookies Without Browned Butter

I really love browned butter, and I especially love browned butter cookies. But you know what I hate? Making browned butter cookies.

It’s so annoying to have to cook the browned butter, and then wait for it to cool down again all before I can begin making the cookie dough. Plus, I am not a patient butter browner, and I often burn my liquid gold into a liquid…ash?

But I find toasting milk powder to be way easier. I just pour it into a skillet and stir it for a few minutes on medium-high heat. When you take it off the heat you can pour it in another bowl right away and it cools down relatively quickly. It’s a lot less mess, a lot faster, and a lot harder to mess up. For my cookie dough that uses 2 1/4 cup flour, I use 1/2 cup milk powder.

Other Special Ingredients for CCCs

There are none. Other fancy food blogs may tell you to buy Super Expensive Vanilla Extract along with Unpronounceable Name Fancy Chocolate, but it really doesn’t matter. Can the average chocolate chip cookie eater even tell the difference? So don’t worry about it, in the name of equity. CCCs are for everyone. Except if you’re allergic to gluten or dairy, in which case, I’m so sorry. I hope you find a good substitute!

Cookie Scoop Sizes

I don’t normally advocate for special tools, but I really really really think everyone should get a cookie scoop. I use mine ALL. THE. TIME. I use it to scoop cookie dough into perfect circles, to scoop cupcake batter, even to scoop red bean paste for my daifuku mochi. It is one of my most used kitchen tools, and it’s not even expensive. A 2 tbsp cookie scoop is the perfect size for small cookies (like Chips Ahoy sized), mini cupcakes, and mochi fillings. For a larger cookie, I recommend the 3 tbsp cookie scoop.

More Cookie Recipes

Looking for more delicious cookie recipes? Check these out:

toasted milk powder chocolate chip cookies
4.84 from 6 reviews

Toasted Milk Powder Chocolate Chip Cookies

Toasted milk powder gives these chocolate chip cookies a brown butter flavor but takes much less work. No chilling required! Makes 48 small cookies or 32 large ones.
Servings: 32 cookies
Prep Time: 5 minutes
Cook Time: 12 minutes
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Ingredients
  

  • 1/2 cup dry milk powder
  • 1 cup butter, softened, two sticks
  • 3/4 cup sugar
  • 3/4 cup brown sugar
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp kosher salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 2 1/4 cup flour
  • 1 1/2 cup chocolate chips
  • flaky sea salt, optional, for topping

Instructions
 

  • In a small skillet, toast dry milk powder on stovetop until golden brown, being careful not to let it burn. This should take about 3-4 minutes. Set aside.
  • Put softened butter, sugar, brown sugar, baking powder, baking soda, and salt in the bowl of a stand mixer and cream until fluffy.
  • Add eggs and continue mixing until homogenous.
  • Add flour and toasted milk powder and mix slowly until just combined.
  • Add chocolate chips and mix slowly again until evenly dispersed.
  • Scoop using a cookie scoop onto lined baking sheets, leaving about 2 inches between cookies. A 2 tbsp cookie scoop will make about 48 small cookies; a 3 tbsp cookie scoop will make about 32 larger cookies. Bake at 350 degrees for 10-12 minutes.
  • Optional: Sprinkle lightly with flaky sea salt right after baking. Baked cookies will keep in an airtight container at room temperature for a few days. Unbaked cookie dough can be pre-scooped and kept in the fridge overnight or frozen in a ziploc for a few months.
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