Toasted milk cookies

The best chocolate cookies you’ll ever try!

I know you’ve probably heard this plenty of times but I promise these are the best chocolate chip cookies you’ll ever try ! The toasted milk adds such depth of flavour that you’ll never go back to making cookies any other way

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🌱Vegetarian

🍽️ 7-8 cookies

🍪 Ingredients

• 110g butter

• 50g milk powder

• 60g caster sugar

• 100g light brown sugar

• 1 egg

• 20g milk

• 2 tsp miso paste

• 175g plain flour

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 tsp espresso powder

• 140g dark chocolate, chopped

Method

• In a pan add the butter and bring to medium heat so it melts. Add the milk powder and mix continuously with a spoon for 3-4min until it becomes light brown. Remove from heat

• Transfer to a bowl. Add the sugars and mix well. Then add the egg, milk and miso paste and mix again until getting a homogeneous mix.

• Add the sifted flour, baking powder, baking soda, salt, espresso powder to a bowl and mix well, then add to the wet ingredients and mix until getting a cookie dough consistency (be careful not to overmix)

• Add the chopped dark chocolate and incorporate into the dough with a spatula

• Transfer mix to the fridge for an hour before baking

• Portion the dough into golf-ball sized portions (I got 7 cookies in total). Place the cookies a prepared baking tray covered with parchment paper about 5cm apart and sprinkle the tops with flaky sea salt (optional).

• Bake in a preheated oven at 190C until they become golden brown for about 12 to 14 minutes. Cool the cookies for 10 minutes, then transfer to a wire rack or plate to cool completely

FAQS and Tips

• If you are in a rush you can put the batter in the freezer for 15min instead of the fridge. It is important that the batter is cool otherwise the cookies will spread and become too thin

• You can substitute the miso paste for salt