Does anyone remember that book If You Give Mouse a Cookie (http://www.minilink.me/25799/)?
Well, whenever I think of milk and cookies, I get the image of a little gray mouse in my head. He’s tiny and fluffy and just begging for a cookie. I had a fresh container of these cookies that I baked at 1:00am because I couldn’t sleep and my boyfriend came over this morning bright and early to drive me to the library. So now, instead of that little mouse, I have the image of my bf perched on the counter dipping his cookie in some milk while I got my bag together. Please note, that despite my adoration for anything cookies, I am a firm believer in WHOLE milk for milk and cookies type activities. First, it tastes better, and second, you are already eating a cookie so you should enjoy it to the fullest!
Heidi’s Milk and Cookies
- 1 quart of whole milk, very cold
- 2cups + 1 tbl of all purpose flour
- 1/2 tsp of baking soda
- 1/2 tsp of Kosher sea salt (I just like it better, but you can use whatever you want)
- 3/4 cup of butter, melted and cooled
- 1 1/4 cup of brown sugar
- 1/4 cup of granulated sugar
- 1 tsp of vanilla extract
- 1 large egg
- 1 large egg yolk
- 1 cup of Ghiradelli 60% cocoa chocolate chips (these are the best chips for your money)
- Melt butter (either in the microwave in 15 second increments, or on the stove top in a pan, or even in a pan in the oven at 325 for 8-10 minutes)
- Allow the butter to cool. Let it sit for 15-20 minutes. (Or if you are impatient like me? Pour it into a large bowl in a thin stream while continually whisking to facilitate cooling).
- Whisk the butter with the sugar until well combined
- Add the egg and egg yolk. I separate the eggs and remove the chalaza (the little white stringy thing in eggs) before adding them to the batter, but it doesn’t make a difference in flavor or aesthetic. (As I’m writing this, I realize I’m not sure why I do it, but I do it anyway)
- Whisk in vanilla
- Add flour and sprinkle baking soda and salt over the flour before mixing into the egg mixture
- Add chocolate chips and stir to combine. Put the bowl in the refrigerator for 10 minutes
- In the mean time, pre-heat your oven to 325 and line your cookie sheets with parchment paper
- Drop rounded tablespoons of dough about 1 inch apart on the cookie sheets
- Bake at 325 F for 10 to 14 minutes. I like to bake mine until they are just golden around the edges. This makes for crisp edges and dense and chewy centers. Bake for longer if you prefer a more crisp cookie.
- As you slide your cookies into the oven, put your milk in the freezer. I love my milk to be ice cold when I dip my hot cookies in them – so I chill my milk while my cookies bake.
- Store in an air tight container once cooled. Baked cookies keep for 1 week. Refrigerated dough should be well sealed and keeps for no more than 3 days. Frozen dough can keep for 2 months well sealed. Defrost frozen dough in the refrigerator overnight before using (or freeze dough in balls so you can just bake them)
- I have seen similar recipes all over the web, so if this looks like your recipe, thank you for your inspiration!!
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