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MILK BAR'S SALTED CHOCOLATE CHIP COOKIES Recipe

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This recipe for MILK BAR'S SALTED CHOCOLATE CHIP COOKIES is from CHILBERG FAMILY COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 POUND (2 STICKS) UNSALTED BUTTER, MELTED AND JUST WARM TO THE TOUCH
3/4 CUP PACKED LIGHT BROWN SUGAR
1/2 CUP GRANULATED SUGAR
1 EGG
2 TEASPOONS VANILLA EXTRACT
1 3/4 CUPS ALL PURPOSE FLOUR
2 TABLESPOONS NONFAT MILK POWDER
1 1/4 TEASPOONS KOSHER SALT
1/2 TEASPOON BAKING POWDER
1/4 TEASPOON BAKING SODA
12 OUNCES SEMISWEET CHOCOLATE CHIPS OR CHOCOLATE CHUNKS
1/4 CUP FLAKED SALT
Directions:
Directions:
PREHEAT OVEN TO 375 DEGREES
WITH A WOODEN SPOON, MIX THE SUGARS TOGETHER IN A LARGE BOWL, AND ADD THE MELTED BUTTER. STIR VIGOROUSLY FOR ABOUT A MINUTE OR MORE. MIX THE EGG AND VANILLA IN THE MEASURING CUP YOU USED FOR THE SUGAR, AND ADD TO THE MIXTURE. STIR UNTIL THE MIX GATHERS A GLOSSY SHEEN, ABOUT ONE MORE MINUTE.

MIX IN THE FLOUR, MILK POWDER, SALT, BAKING POWDER, AND BAKING SODA UNTIL JUST COMBINED. STIR IN THE CHOCOLATE CHIPS AND MIX UNTIL EVENLY DISTRIBUTED.

USE A #24 SQUEEZE HANDLE SCOOP TO PORTION THE DOUGH, (OR FORM LIGHTLY INTO BALLS, ABOUT THE SIZE OF A GOLF BALL), AND PLACE ON A BAKING TRAY LINED WITH PARCHMENT PAPER ABOUT 2-3 INCHES APART. BAKE FOR 9-11 MINUTES OR UNTIL GOLDEN BROWN AROUND THE EDGES, BUT STILL SOFT IN THE MIDDLE. THE COOKIES WILL FALL AS THEY COOL. TRANSFER TO COOLING RACK TO COOL COMPLETELY.

 

 

 

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