Easy Chocolate Chip Cookies Recipe – Powdered Milk & Wheat Flour

Last Updated on 6 months ago by Neha Deshmukh

Easy Chocolate Chip Cookies Recipe – Powdered Milk & Wheat Flour

Hey everyone! If you’re anything like me, the smell of freshly baked cookies instantly makes everything better. I’ve been tweaking this chocolate chip cookie recipe for ages, and I finally landed on a version that’s just right – soft, chewy, and packed with chocolatey goodness. It uses a couple of secret ingredients that take these cookies to the next level, and I’m so excited to share them with you!

Why You’ll Love This Recipe

These aren’t your average chocolate chip cookies. The addition of powdered milk gives them a wonderfully soft and slightly chewy texture, almost like a bakery-style cookie. And swapping some of the flour for cake wheat flour keeps them incredibly tender. Plus, they’re surprisingly easy to make – perfect for a weekend baking session or when you just need a little comfort. Honestly, they disappear fast in my house!

Ingredients

Here’s what you’ll need to whip up a batch of these delicious cookies:

• 125 gram/1/2 cup salted butter
• 2 tbsp granulated sugar
• 1/4 cup brown sugar
• 1/2 tsp vanilla essence
• 4 tbsp powdered milk
• 1/2 cup + 3 tbsp cake wheat flour (sifted)
• 1/2 cup + a little more chocolate chips

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make a big difference.

• Butter: I prefer using salted butter for these cookies – it adds a nice balance to the sweetness. But if you only have unsalted, that’s totally fine! Just add a pinch of salt to the dry ingredients.
• Powdered Milk: Don’t skip this! It’s the key to that soft, chewy texture. It adds moisture and creates a slightly denser crumb. You really won’t believe the difference it makes.
• Cake Wheat Flour: This is another game-changer. Cake wheat flour has a lower protein content than all-purpose flour, which results in a more tender cookie. It’s readily available in most Indian grocery stores.
• Chocolate Chips: Feel free to use your favorite kind! I like a mix of milk and dark chocolate chips for a more complex flavor.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 160°C (320°F). Line a baking sheet with parchment paper – this prevents sticking and makes cleanup a breeze.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer.
3. Stir in the vanilla essence until it’s fully incorporated. That lovely vanilla aroma is a good sign!
4. Add the powdered milk and combine thoroughly. Make sure there are no lumps.
5. Gradually add the sifted flour mixture. Mix until just combined. This is important – we don’t want to overmix the dough, or the cookies will be tough.
6. Gently fold in the chocolate chips using your hands. This ensures they’re evenly distributed throughout the dough.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet. You can press a few extra chocolate chips on top if you’re feeling fancy!
8. Bake for 10-15 minutes, or until the edges are lightly golden. The centers will still look a little soft, but they’ll firm up as they cool.
9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. (If you can resist eating them right away, that is!)

Expert Tips

Want to make sure your cookies turn out perfectly? Here are a few tips I’ve learned over the years:

• Don’t Overmix: Seriously, this is the biggest mistake people make. Overmixing develops the gluten in the flour, resulting in tough cookies.
• Soft Centers: The cookies should be slightly underbaked when you take them out of the oven. They’ll continue to cook on the baking sheet as they cool.
• Even Baking: Rotate the baking sheet halfway through baking to ensure even browning.

Variations

These cookies are a great base for all sorts of fun variations!

• Vegan Adaptation: Swap the butter for a vegan butter alternative and use plant-based chocolate chips.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I’ve had good results with blends that contain xanthan gum.
• Spice Level: Add a pinch of cinnamon or nutmeg to the dry ingredients for a warm, cozy flavor. My grandma always added a tiny bit of cardamom!
• Festival Adaptations: These make wonderful gifts! Package them in pretty boxes or tins for Diwali or Christmas.

Serving Suggestions

These cookies are delicious on their own, but they’re even better with a glass of cold milk or a cup of hot chai. They’re also perfect for dunking!

Storage Instructions

Store the cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 2 months.

FAQs

Got questions? I’ve got answers!

(1) Can I use all-purpose flour instead of cake wheat flour?

You can, but the cookies won’t be quite as tender. If you use all-purpose flour, try reducing the amount by a tablespoon or two.

(2) What does powdered milk add to these cookies? Can I skip it?

Powdered milk adds moisture and creates a softer, chewier texture. While you can skip it, the cookies won’t be quite the same.

(3) How do I know when the cookies are done if they’re supposed to be soft?

The edges should be lightly golden brown, but the centers will still look a little soft. They’ll firm up as they cool.

(4) Can I freeze the cookie dough?

Absolutely! Scoop the dough onto a baking sheet and freeze for about 30 minutes, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.

(5) What’s the best way to store these cookies to keep them fresh?

Store them in an airtight container at room temperature. Adding a slice of bread to the container can help keep them soft!