Cookies & Small Bakes
Small in scale. Serious about the details.
From deeply flavored cookies and delicate madeleines to caramelized canelés and buttery little cakes, discover the ingredients, techniques and tools that make small bakes extraordinary.
WAIT... WHY ARE WE TOASTING MILK POWDER?
Brown butter has a secret limitation: there aren't very many milk solids in butter.
Those little browned bits are responsible for much of brown butter's wonderfully nutty, toasted flavor. Milk powder gives bakers a way to add considerably more of them.
Toast the powder until golden and its milk proteins and sugars develop deeper roasted, caramelized flavors through browning reactions. Added to cookie dough, it can bring another layer of toasted dairy flavor without simply adding more butter.
It's an especially clever partner for brown butter—but useful well beyond chocolate chip cookies.
Think of it as turning up the volume on toasted milk.
SMALL BAKES. BIG RABBIT HOLES.
