Soft-baked Milk Powder Chocolate Chip Cookies
4 servings 
In conjunction with World’s Chocolate Chip Cookies Day, we wish to celebrate it by sharing this simple recipe with you!
Bake and share these chocolate chip cookies with friends and family:
Ingredients
- 380g of flour
- 1 tsp self-rising flour
- ½ tsp of Baking Soda
- ¾ tsp salt
- 24g SUNLAC Powdered Skim Milk
- 1 Large egg (50g)
- 280g unsalted butter (Diced)
- 120g brown sugar
- 120g granulated sugar
- 1 tsp Vanilla extract
- 500g chocolate chips (Milk, Black or White)
- (Optional) Sea salt
Instructions
Step 1
Mix flour, salt, self-rising flour, baking powder, and SUNLAC milk in one big bowl.
Step 2
Add in egg. Make sure the weight is around 76-85g. If not, add more egg white.
Step 3
Whisk/beat with butter and sugar until it’s creamy. Add vanilla extract and egg mixture until they’re fluffy.
Step 4
Add in dry ingredients at low speed and scrape the side of the bowl and the dough all together. It may seem dry initially, but it will appear moister over time.
Step 5
Pour chocolate chips and place the dough on a pastry mat or a clean surface. Slowly roll it out before forming 10 or 12 balls shaped dough. Place it on a plate and let cool until it slightly hardens, then firmly shape into balls.
Step 6
Once ready to bake, preheat the oven to 205∘C. Bake on a tray covered with a baking sheet for 10 minutes. Turn the heat to 160∘C and bake for 8 to 10 minutes.
Noted: If you’re using extra frozen dough, it might need more time to thaw and bake.
Let the cookies cool down for 10-15 minutes, then move them to a cooling rack to cool off completely. The cooling process usually takes about 2 hours.
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