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)

1. 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)
2. 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).
3. Whisk the butter with the sugar until well combined
4. 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)
5. Whisk in vanilla
6. Add flour and sprinkle baking soda and salt over the flour before mixing into the egg mixture
7. Add chocolate chips and stir to combine. Put the bowl in the refrigerator for 10 minutes
8. In the mean time, pre-heat your oven to 325 and line your cookie sheets with parchment paper
9. Drop rounded tablespoons of dough about 1 inch apart on the cookie sheets
10. 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.
11. 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.

Comments:

• 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!!

Links to click:

• Ghirardelli