Milk Powder Chocolate Chip Cookies is a no-chill cookie recipe that will give you thick, crunchy, flavorful cookies in less than 30 minutes. This is the perfect, no-fail recipe for beginner bakers!
Are you a beginner baker? Try my no-chill peanut butter chocolate chunk cookies! They’re a one-bowl recipe that comes together in just half an hour.
These coconut cream cheese cookies are also perfect for new bakers – and they’re a favorite among my readers!
Like my milk powder cookies, these recipes are also perfect to bake with your kids!
Ingredients
This is an eggless chocolate chip cookie, made with all-purpose flour and milk powder. If you’re looking for more eggless cookie options, I have an easy cornstarch cookie recipe with a bunch of flavor variations.
- All-purpose flour: Use all-purpose white flour for this recipe.
- Brown sugar and white sugar: You can use light or dark brown sugar, and either caster or granulated white sugar. Just make sure to use both brown and white sugar when making these cookies.
- Milk powder: I prefer whole milk powder, but fat-free or skim milk powder also works. Milk powder is like the MSG of baking: it makes everything taste better!
- Margarine and butter: You can use salted or unsalted. If using salted, skip the added salt. For this recipe to work, you need both margarine and butter. Butter adds flavor while margarine ensures the cookies don’t spread too much. Don’t use only butter; you need the margarine to prevent spreading. Also, don’t substitute margarine with shortening.
- Vanilla extract: This is optional. If desired, you can skip this ingredient.
Flavor Variations
- Double Chocolate: Reduce the amount of all-purpose flour by 3 tablespoons and add 3 tablespoons of cocoa powder. You can also substitute chocolate chips with chunks of your favorite chocolate bar.
- White Chocolate: Substitute chocolate chips with white chocolate chips and add ½ cup of sliced or chopped almonds.
How to Make Them
This is the easiest chocolate chip cookie recipe I’ve ever made. Since you don’t need to chill the dough, start by preheating the oven to 350°F and placing the rack in the middle position.
Step 1. In a large bowl, add all ingredients except the chocolate chips. Using a stand mixer, pastry cutter, or your hands, mix until the dough is formed and no dry spots remain.
Step 2.Incorporate the chocolate chips into the dough.
At first, the dough might seem crumbly, but keep mixing and it will come together in less than a minute.
Step 3. Using a cookie scoop, spoon, or your hands, scoop 2 to 2.5 tablespoons of dough and shape it into a ball.
Step 4. Place each cookie onto a parchment paper lined baking sheet, flattening each ball. Leave at least an inch between them to prevent them from merging into one big cookie.
Step 5. Bake for 10 to 12 minutes, or until the edges are lightly golden. Be careful not to over-bake. Let the cookies rest on the baking sheet for 5 minutes before moving them to a cooling rack.
Cookies should not be golden on top. Don’t bake for more than 15 minutes! They will come out of the oven very soft, which might make them seem underbaked, but they’re not! Let them cool on the sheet pan for 5 minutes, then transfer to a cooling rack with a spatula and let them set for another 5 minutes.
Storing and Freezing
- Storing: These cookies are good for about 2 weeks if kept at room temperature in an airtight container.
- Freezing: You can freeze this cookie dough. Shape and flatten the dough before freezing, and store it in a freezer-safe bag. It will keep for up to 3 months.
Have you tried this Milk Powder Chocolate Chip Cookies? Please leave a 🌟 star rating in the recipe card below, I'd love to know how it went!
📖 Recipe
Milk Powder Chocolate Chip Cookies
Ingredients
- ½ cup brown sugar
- ½ cup white sugar
- ⅓ cup milk powder
- 1 ½ cup all-purpose flour
- ½ tablespoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract optional
- ½ cup margarine
- ½ cup butter
- 1 cup chocolate chips or chocolate chunks
Instructions
- Preheat the oven to 350 degrees F.
- In a large bowl, add brown sugar, white sugar, salt, milk powder, baking powder, margarine, butter, all-purpose flour and vanilla extract if using. Using a stand mixer, a pastry cutter or your hands, mix all ingredients until the dough is formed and no dry spots remain.
- Add the chocolate chips or chunks, mixing until incorporated.
- Using a cookie scoop, a spoon or your hands, scoop 2 to 2.5 tablespoons of dough. Shape each piece into a ball.
- Place each cookie into a parchment paper lined baking sheet, flattening each ball. Leave at least an inch between them just to prevent everything from baking together into a big cookie.
- Bake for 10 to 12 minutes, or until the cookies look lightly golden on the edges. Careful not to over-bake.
- Let the cookies rest on the cookie sheet for 5 minutes before moving them to a cooling rack.
Video
Notes
- Margarine and butter. You can use salted or unsalted. If using salted, skip the salt. Don’t use only butter - you need the margarine to prevent the cookies from spreading. Also don’t substitute margarine with shortening.
- Vanilla extract. It’s an optional ingredient. If wanted, you can skip this ingredient.
- Make it double chocolate: while measuring the last all-purpose flour cup, lessen it by 3 tablespoons. Add 3 tablespoons of cocoa powder. Try also substituting chocolate chips for chunks of your favorite chocolate.
- Make it white chocolate heaven: substitute chocolate chips for white chocolate chips, and add ¼ cup of sliced almonds if desired.
Anonymous
These cookies were delicious and really easy to make, I’ll be baking these again!
Galen Theron
I used cinnamon chips instead of chocolate chips and the cookies turned out great. I recommend switching up the chips, if you want a different kind of cookie.
Coralia Varga
I mean this is such a great recipe because it's quick and easy and love that we can skip the chilling time so we can indulge in our dessert faster!
Kathryn
Chocolate chip cookies are my favorite cookie!! I love the idea of no chilling to speed up the recipe. Your recipe looks delicious and your photos are gorgeous! Can't wait to make these!
Milk and Pop
Thank you so much for your kind words, Kathryn! 😀