Enjoy Christina Tosi’s childhood chocolate chip cookie that her grandmother used to make. The secret ingredient in these classic cookies is nonfat dry milk powder. And as an added bonus, these are mixed (by hand) in one bowl!
Can one ever have too many chocolate chip cookie recipes? The answer to that, in my opinion, is no. Now, this isn’t one of those cookies that will knock your socks off, but it is definitely a solid chocolate chip cookie recipe that you should keep on regular rotation.
So what makes this different from all the millions of recipes that are out there? Well, for starters, this cookie is mixed in one bowl! No stand mixers or handheld mixers to dirty here. Also, it uses both melted butter and nonfat dry milk powder. Most chocolate chip cookie recipes use the creaming method where butter and sugar are mixed until they are light and fluffy. Not this one. And the nonfat dry milk powder helps give the cookies a nice chewy texture.
These cookies come to us from Christina Tosi, who is the famed chef behind the Momofuku Milk Bar. I’ve made several of her recipes before, but this is one that goes back to basics and will be an instant classic.
One tip – make sure that your butter is not hot when you mix the batter for this. Otherwise, your cookies will spread while they bake. If your dough is too soft, just place your bowl in the refrigerator for 15-20 minutes until it firms up.
Chocolate chip cookies (from Christina Tosi)
- 2 sticks unsalted butter melted but still warm
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 and 3/4 cups all-purpose flour
- 2 Tablespoons nonfat dry milk powder
- 1 and 1/4 teaspoons salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 12 ounce bag semi-sweet chocolate chips
- Preheat your oven to 375 degrees F. Line two standard baking sheets with parchment paper or silicone mats and set aside.
- In a large bowl, mix together the melted butter and sugars with a sturdy wooden spoon or rubber spatula. Mix thoroughly until everything is smooth and uniform, about 1 minute.
- Add in the egg and vanilla and mix by hand for another minute.
- Add in the flour, dry milk powder, salt, baking powder, and baking soda. Mix until everything comes together, about another minute or so.
- If your dough appears to be too wet, put the bowl in the refrigerator to firm up.
- Using a cookie scoop, scoop mounds of dough onto your prepared baking sheets, allowing at least 2-3 inches between each cookie mound.
- Bake in your preheated oven for 5 minutes, then rotate the pans front to back and top to bottom. Bake another 5-6 minutes or until the cookies are golden brown. The middles may appear to be underdone, and that is OK.
- Allow the cookies to cool and firm up before transferring to wire racks to cool completely.
I made these and love love love that you can mix it all in one bowl.. no beaters required. Only comment… there is no way these will not spread if you don’t refrigerate the dough 1st. Most cookie recipes are 3 part flour 1 part butter, so if 1.5 cups butter, .5 cup butter. Since the ratio of butter to flour is so much higher for this recipe, the dough must be cold. Otherwise ….Excellent!
Thanks for the tip, E!
Delicious recipe! But I agree that you must chill the dough thoroughly. Wish I’d read this comment first, but next time I’ll factor in chill time.
Hi, how do you measure your flour, dip and sweep or fluff and spoon? Better yet do you have a measurement by weight? Thanks!!
I dip and sweep. Unfortunately, I don’t have a measurement by weight.