And… we’re live!

First of all, hi to whoever may be reading this! Whether you’re a friend who has been nagging me to hit publish for the last few weeks (months? years?) or a complete stranger who landed here (probably by accident), you’re just a few overwritten paragraphs away from reading the first recipe that I’ve ever put out into the world.

When I was trying to figure out how I wanted to launch this blog, I spent far too long debating which of my recipes to put out first. What would speak to who I am as a baker? Is it simple enough? Too simple? What is the story behind it? Would people actually want to make this or does it just look good on Instagram? Is it unique enough?

You’re probably reading this, rolling your eyes, thinking, “Uhhhhhh you thought about all that and landed on a chocolate chip cookie…????? SNOOZE!!!! No point of view!!!! As if we don’t have enough chocolate chip cookie recipes?!? No way this is a new take!!! Boring!” And to that I say… yes, absolutely, correct, all facts, but I’m begging you to try baking these before you bully me.

Like yes, the world needs another chocolate chip cookie recipe about as bad as it needs another live-action Disney remake or iPhone model, buuuuuuut the reality of the situation is that you can bet your bottom dollar that if given the opportunity, I would absolutely find myself sitting in front of the live-action remake of the direct-to-video hit The Hunchback of Notre Dame 2: The Secret of the Bell, while scrolling through Instagram on my iPhone 45, and stuffing my face with freshly baked chocolate chip cookies that I made using whatever recipe is popular that week.

With that sentiment in mind, I have decided to put one more chocolate chip cookie recipe out into the universe. In my defense, I never intended to develop it because you’re right, like why come up with my own when we already have PERFECT recipes by Sarah Kieffer (the pan banging technique is great for delicious cookies and releasing pent up aggression), Rick Martinez (one word: TOFFEE!), Alison Roman (oooooh baby a shortbready, salty take on the classic), and Jerrelle Guy (this is vegan; and gluten free; and most importantly, delicious.).

Well folks, accidents happen and this one started when I was eating a regular old grocery store chocolate chip cookie (sometimes a boy gets a craving and does not have the energy to bake) and realized I had no milk to dip it in. My internal whining about the non-milk-soaked cookie led to a daydream about an ideal where the milk is built into the cookie… and thus my Milk and Cookies Chocolate Chip Cookie was born. 

I promise this cookie is a bit more special than your run of the mill chocolate chip, and I hope that you enjoy making (and eating) them as much as I do. The cookie is sweetened with dulce de leche to add a deeply caramelized, rich milky flavor. I used the boiling-a-can-of-sweetened-condensed-milk-for-three-to-four-hours method for making my dulce de leche to ensure control over how dark it gets, but the regular old pre-prepared stuff you can find in grocery stores works great too. I double down on the milk (sorry to my dairy free babes, but maybe cheat and have just one cookie, or pregame with some Lactaid) by adding a hefty amount of milk powder, which gives the cookie a tender texture and incredible chew.

The cookies come out of the oven a brilliant golden color, thanks to the milk powder getting nice and toasty during baking, and are flooded with craters of chopped chocolate. Chopped is the way to go because it provides a better distribution and a more pleasing visual—phone eats first! Though if you must, chocolate chips will work fine (just know they are cheugy…). I hope these become your new go-to chocolate chip cookie recipe, at least until the next iPhone or live-action Disney movie comes out. Enjoy the feeling of never again having to stress about wasting the remainder of a quart of milk that you bought exclusively for cookie-dipping only to let it expire in your fridge!

xx,
Ian

Milk and Cookies Chocolate Chip Cookies

Yield: 24 cookies

Ingredients:

For the dulce de leche

• 14 ounce can sweetened condensed milk

For the cookies

• 20 tbsp (2.5 sticks/283g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• 1/4 cup (50g) dark brown sugar
• 1/2 cup (154g) dulce de leche
• 1 large (54g) egg
• 1 tsp (4g) pure vanilla extract
• 2 tsp (6g) Diamond Crystal kosher salt*
• 1/2 tsp (2g) baking soda
• 1/2 cup (64g) non-fat milk powder
• 2 cups (256g) all purpose flour
• 8 oz (227g) chocolate, at least 60% cacao, roughly chopped (make sure you have a good mix of large pieces and smaller shards to get ensure large chocolate puddles, as well as even distribution)
• Flaky salt, for sprinkling

Directions:

1. Prepare the dulce de leche (optional): If preparing your own dulce de leche, take the can of sweetened condensed milk, peel off the label, and remove any sticky bits left behind. Place your unopened can in a medium sized pot and fill it with water until the can is submerged completely. Bring the water to a boil over high heat, and reduce to a simmer on medium heat. Simmer the water for 3-4 hours, the longer you go the deeper the caramelization, replenishing the water as needed. Remove the can from the pot and let cool completely before opening (this is so important because if you try to open a hot can, it will explode). Store in an airtight container in your refrigerator for up to 2 weeks.
2. Combine your dry ingredients: In a bowl, whisk together your salt, baking soda, milk powder and all purpose flour. Set aside.
3. Prepare the cookie dough: In the bowl of a stand mixer combine your room temperature butter, granulated sugar, dark brown sugar, and dulce de leche. Beat on medium high for 3 minutes, or until it is light and fluffy. Turn off the mixer and scrape down the sides of the bowl. Add in your egg and vanilla extract and beat on medium high until combined, 1 minute. Turn off, scrape down the sides of the bowl, and add in your dry ingredients. Once added, slowly pulse the mixer until just combined. Add in the chopped chocolate and pulse once again until it is evenly distributed throughout.
4. Scoop and chill: Using a 1.35 ounce (#24) cookie scoop** or weighing out 50g balls of dough, portion out the cookies and place them on a large baking sheet. Chill in the refrigerator until firm, about 1 hour.
5. Preheat the oven: Preheat the oven to 350° and place your oven racks in the upper middle and lower middle slots.
6. Prepare your pans: Line 2 baking sheets with parchment paper. Place 6 chilled balls of dough, 2 inches apart, onto each baking sheet. Bake the 2 sheets at the same time, swapping halfway through baking, for 14-16 minutes or until deeply golden around the edges, and puffed and lightly gold in the center.
7. Salt! The! Cookies!: Sprinkle the cookies with a generous portion of flaky salt immediately after they come out of the oven.
8. Let cool and store: Allow your baking sheets to cool for at least 10 minutes if reusing them and repeat steps 6 and 7 to bake off the remaining cookie dough. Let cool and store in an airtight container for up to a week.

Notes:

*If you’re using any other type or brand of salt (i.e. Morton, or sea salt), I suggest scaling back to 1 tsp.
**In a pinch you can also portion out 3 tablespoons worth the dough into balls.
Do Ahead: You can make the cookie dough ahead and store for up to 5 days in the refrigerator or a month in the freezer.

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