This is the best (and cheap!) ingredient for the chewiest cookies
The perfect cookie is crisp on the outside, but still wonderfully chewy on the inside. Nobody is happy with a dry cookie. How do you get that inside so deliciously chewy? With this cheap ingredient.
Christina Tosi has been making the best cakes and pies for Milk Bar, the sweet branch of the Momofuku empire, for years. Her crack pie and cereal milk ice cream have been world-famous since her episode of Chef’s Table Pastry. It won’t surprise you that she also makes killer cookies. Her secret ingredient? Milk powder.
Yellow package
I still remember the first time I made one of her cookie recipes. I’ve baked plenty of cookies in my life, but I had never seen milk powder on an ingredient list. I walked around the supermarket for far too long, because who ever buys milk powder? Where do you even find it? I’ll tell you: next to the long-life milk, in a yellow package. That way, you can confidently head straight for your target.
Once you have the stuff at home, the cookie world is at your feet. The milk powder transforms the texture of the cookie and makes it chewy and almost fudge-like. I understand that you want to attack them the moment your cookies come out of the oven, but wait a few hours until they have cooled completely. That’s when you can taste the effect of the milk powder even better.
MSG for bakers
In her book, Christina also calls it MSG for bakers. ‘MSG doesn’t taste like anything; it simply makes everything taste better. Milk powder works the same way.’ The best news? You don’t even have to adjust your recipe. Just add a tablespoon or two to your favorite recipe and you’re good to go.
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