Chocolate Chip Cookies


50 m

Congratulations. You’ve found the recipe for the best cookie in the world. I’ve done far more research than I’d like to admit. I’ve surveyed a number of sweet grandmas—we all know they’re the true cookie pros. They simply can’t be beat. I’ve looked at scientific articles, innumerable recipes and done all sorts of testing. This is the one. These cookies have something special about them I learned in a science course in college a few years ago. I loved the flavor of browned butter. But, browning the butter often means adding in melted butter, which changes the texture of the final product. So, in addition to adding cold butter, I add toasted milk powder. When butter browns, the milk solids are what get toasted and nutty, so this is basically the same as adding in a ton of browned butter. I also add malted milk, which boasts a unique but incredible flavor unlike anything you’ve ever experienced. This, coupled with a perfect balance of all other ingredients makes for a chewy, cakey, nutty, crispy, and overall perfect cookie.



  • 1 cup cold butter (cubed) 
  • 1 cup brown sugar 
  • 1/2 cup sugar 
  • 2 eggs 
  • 2 3/4 cups all purpose flour 
  • 1/4 cup milk powder 
  • 1/4 cup malted milk powder 
  • 1 tsp cornstarch 
  • 3/4 tsp baking soda 
  • 3/4 tsp flakey salt 
  • 2 cups chocolate chips



  1. Preheat the oven to 415 degrees Fahrenheit.
  2. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
  3. Add eggs one by one while mixing or whisking on medium speed.
  4. Toast milk powder in a dry pan until lightly golden brown and aromatic.
  5. To your wet mixture add flour, cornstarch, baking soda, milk powders, and salt.
  6. Mix chocolate chips in, reserving some to press in evenly on cookies at the end.
  7. Separate the dough into large balls and place on a lightly colored cookie sheet.
  8. I fit about six on a cookie sheet.
  9. Bake 9-12 minutes until golden brown.
  10. Let them rest, or immediately eat with a spoon and some vanilla ice cream.

Pairs well with

Flaky White Kosher Salt
Black Flakey Sea Salt

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