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How to Make the Best Chocolate Chip Cookie with Milk Powder

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Sometimes you try a cookie that just … tastes better. Is it the oven temperature? Flour type? Chocolate chip-to-dough ratio? Rather than stay awake at night tossing and turning over the Mystery of the Perfect Cookie, allow us to let you in on the secret to deeply flavorful, richly satisfying homemade desserts — courtesy of self-taught pastry chef and the author of Bake it Better, @mattadlard

According to Adlard’s recent Instagram Reel, the key to out-of-this-world cookies is a simple, shelf-stable ingredient that you can easily store in your pantry amongst your other baking go-tos: toasted skim milk powder. This humble, too-often forgotten ingredient is true to its name, formulated from real milk into a dry, long-lasting powder that is easily soluble to make liquid milk. 

How to Use Milk Powder in Cookies 

You’ll be able to find Adlard’s official recipe in his upcoming cookbook. But until then, you can start adding milk powder following this general cookie game plan. 

The most important step? “Eat them warm,” says Adlard of the irresistibly chewy, gooey treats.  

More Cookie Tips and Recipes

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