These Shadow Milk Cookies are my new go-to when I crave something both comforting and indulgent. The way the milk powder adds a subtle creaminess to the dark chocolate chunks is pure magic.
I remember the first time I baked them—just three cookies, stacked on a matte black plate, with a cold glass of milk beside. The high contrast lighting made every detail pop: the dusting of milk powder, the deep browns of the cocoa, and the slightly crisp edges that give way to a soft, chewy center. It felt like a little moment of calm and joy.
Why You’ll Love It:
– Soft and chewy texture with just the right crisp edges
– Milk-infused dark chocolate flavor that’s both rich and comforting
– Simple ingredients you likely already have on hand
– Minimalist plating that makes every cookie look like a treat
– Perfect balance of deep browns and creamy whites in every bite
Baking these cookies is straightforward and rewarding—no fuss, just delicious results.
PrintShadow Milk Cookie
Soft and chewy cookies with a milk-infused dark chocolate flavor, featuring dark chocolate chunks and a dusting of milk powder.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 cookies
Ingredients
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
2 tablespoons milk powder
3/4 cup dark chocolate chunks
Instructions
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, salt, and milk powder.
In a separate large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Fold in the dark chocolate chunks evenly throughout the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are slightly crisp but the centers remain soft.
Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
FAQ
Q: How long can I store these cookies to keep them fresh?
A: Store them in an airtight container at room temperature for up to 5 days to maintain their soft and chewy texture.
Q: Can I enjoy leftovers cold, or should I warm them up?
A: Leftover cookies are delicious straight from the container, but warming them for 10-15 seconds in the microwave brings back that fresh-baked softness.
Give these Shadow Milk Cookies a try—save the recipe, print it out, and bake to enjoy a little moment of indulgence anytime you need it.