Momofuku Milk Bar owner Christina Tosi once described dry milk, also known as milk powder, as “MSG for bakers.” Just a little bit of it can do wonders for a batch of your favourite cookies.
The dehydrated dairy can make ice cream creamier and makes a great addition to smoothies and shakes, but it really sings in a cookie batter. According to Epicurious, Tosi sings its praises in both her first and second cookbooks:
“MSG doesn’t taste like anything; it just makes everything taste better. Milk powder works in the same way,” Tosi wrote.
The milk solid content in dry milk makes ice cream “milkier, denser, and silkier,” says Tosi, and it adds chewiness to cookies, a quality that separates great cookies from merely good ones.
The best part is that you don’t even need to adjust your recipe. Just add two tablespoons of milk powder to any cookie recipe and prepare your body for an improved cookie eating experience.