Milk & Cookies Recipe
house-made Lindt triple chocolate cookies paired with a signature cocktail of Bumbu rum, hazelnut liqueur, brown sugar and cream
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Ingredients
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Cookies
Cocktail
Method
Preheat your oven to 350°F (175°C).
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then mix in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the semi-sweet, milk, and dark chocolate chips.
Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, until edges are set.
Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Cocktail
Mix Ingredients
In a cocktail shaker, combine Bumbu rum, hazelnut liqueur, brown sugar, and heavy cream.
Shake
Fill the shaker with ice and shake well until chilled.
Serve
Strain into a glass and serve alongside the cookies.