Chocolate chip cookies from Milk Bar Life: Recipes and Stories (page 53) by Christina Tosi

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • Churchim808 on July 05, 2024

    These are great. Tonight I used half malted milk powder and half regular milk powder. It added just a little more complexity.

  • CheesyKranskyLove on October 04, 2022

    This is maybe the 5th chocolate chip cookie recipe I tried and I haven't made any other variation since then. To me this is the ultimate choc chip cookie recipe - one pot, no/very little refrigeration required, quick, freezes well and the best chewy/crisp texture, The first time I made these I thought I messed up because they were so soft to the point of falling apart. But they firmed up after 5 minutes and became the perfect cookies. I've seen Christina Tosi use both non-fat and full fat milk powder for these cookies but so far haven't noticed a difference between the two. Also, these cookies are GIANT if you're going by the actual recipe amount. I pretty much always end up with double.

  • jimandtammyfaye on November 21, 2021

    The addition of milk powder seems to create a perfectly chewy on inside/crispy on outside cookie. The dough portioning recommended for each cookie made huge cookies. Next time, use smaller scoop to portion dough.

  • ChelseaP on May 21, 2021

    These are fantastic chocolate chip cookies.

  • taste24 on June 12, 2020

    This is my favorite chocolate chip cookie recipe. Easy to make, the dough does not need to rest in the fridge, and the texture is amazing. Chewy throughout, with a slight crispiness around the edges. You must include the milk powder - Tosi says it is key for the chewy texture. Superb!!!!

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