Chocolate Chip Cookies (yield: 2 dozen cookies)
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
2 tablespoons (16g) toasted milk powder*
10 ounces (284g) unsalted butter, softened
2 eggs
1 tablespoon vanilla extract
3 cups (420g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon fine salt
14 ounces (397g) chocolate chips or chunks
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate chips and mix just until combined..
5. Optionally, cover and refrigerate the dough for at least thirty minutes or up to overnight.
6. Scoop onto a parchment lined tray. For a number 20 scoop (roughly 3 Tbsp) bake at 375F (190C) for 12-15 minutes or until golden brown just around the edge.
Chocolate Chip Cookie Cake (yield: two 8-inch round cake pans)
1 cup (200g) granulated sugar
1 cup (200g) brown sugar
2 tablespoons (16g) toasted milk powder*
10 ounces (284g) unsalted butter, softened
3 eggs
1 tablespoon vanilla extract
2.5 cups (350g) all-purpose flour
½ teaspoon baking soda
1.5 teaspoons baking powder
1 teaspoon fine salt
14 ounces (397g) chocolate chips or chunks
1. Cream butter, sugar, brown sugar, and toasted milk powder together until fluffy and lightened in color, approximately 4-6 minutes. Scrape down the bowl.
2. Add the eggs and vanilla one at a time, waiting until the first is completely incorporated before adding the next.
3. Mix in the dry ingredients on low speed just until there is no visible dry flour.
4. Add the chocolate chips and mix just until combined..
5. Divide between two 8-inch round cake pans that have been prepared with non-stick spray and a circle of parchment paper. Bake at 325F (163C) for 35-45 minutes or until a light golden brown.
Chocolate Chip Blondies (yield: one 13x9 inch pan)
2 ¼ cups (450g) brown sugar
10 ounces (284g) unsalted butter, melted and cooled
2 tablespoons (16g) toasted milk powder*
3 eggs
1 tablespoon vanilla extract
2 ¼ cups (315g) all-purpose flour
1 teaspoon baking powder
1 teaspoon fine salt
14 ounces (397g) chocolate chips or chunks
1. Combine brown sugar, melted butter, and toasted milk powder.
2. Add the eggs and vanilla and mix until fully incorporated.
3. Add in the flour, baking powder, and salt, mixing just until no dry flour remains.
4. Mix in the chocolate chips and spread into a 13x9 inch pan that has been prepared with non-stick spray and a rectangle of parchment paper on the bottom
5. Bake at 350F (177C) for 30-40 minutes or until golden brown.
*To make toasted milk powder, spread non-fat milk powder in a thin layer on a parchment lined sheet pan. Bake at 300F (150C) for 15-20 minutes or until a light golden brown. Store in an airtight container and add a tablespoon or two to any baked good that would benefit from an extra toasty, toffee flavor.