When I was young, my cousins and I would help ourselves to milk powder that was stored in the pantry for our baby cousin S. Milk powder had a fresh breadcrumb texture that dissolved to a creamy, slightly sweet, doughy taste at the back of your mouth, and made it a peculiarly addictive snack. Despite the many lectures, since milk powder was prohibitively expensive in those days, we couldn’t stop ourselves! Recently, I came across a great cookie recipe that uses milk powder to add both chewiness and that silky rich taste of the milk solids.
Christina Tosi, baker at Momofuku Milk Bar compares the taste of milk powder to MSG – it makes everything taste better without adding a detectable taste of its own in the final product. Milk powder didn’t taste as good as it did in my memory, but when added to a mixture of flour, white chocolate chips, and dried red chilies, the resulting chocolate chip cookie is both grown up and strangely comforting.
White-Hot Chocolate Cookies
Adapted from Christina Tosi’s milk chocolate chip recipe
Unsalted Butter – 2 sticks (225g), melted
Egg – 1
Flour – 1½ cup
Milk powder – 3 tbsp
Light brown sugar – 1 cup
Salt – 1 tsp
Baking soda – ¼ tsp
Baking powder – ½ tsp
Dried red chili – 4, deseeded and skins cut into tiny slivers
White chocolate chips – 6 oz
- Heat the oven to 375°F.
- Sift the flour and add to it the milk powder, baking powder, baking soda, and salt.
- Mix the melted butter and sugar in a bowl.
- Add the egg and continue to blend into the mixture.
- Add the flour mixture to the butter and egg mixture, and mix until everything is well combined.
- Add the chili and chocolate chips. Mix.
- On a parchment-lined cookie pan, add two tablespoons of the cookie dough at a time, leaving sufficient space between them.
- Bake for 10 minutes or until the edges turn brown.
- Makes about 20 wafer-thin cookies.