Milk & Cookies Recipe

Inspired by 540 North

Time45m

Serves4

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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7.05 oz (200 g) Lindt chocolate (dark, milk, white)

3 1/2 oz (100 g) Unsalted butter

5.29 oz (150 g) Brown sugar

1 3/4 oz (50 g) granulated sugar

1 large Egg

1 tsp Watkins vanilla extract

5.29 oz (150 g) 00 bread flour

1 tsp baking soda

1 tsp Celtic sea salt

Cocktail

3 3/8 tbsp (50 ml) Bumbu rum

1 2/3 tbsp (25 ml) hazelnut liqueur

1 tbs Brown sugar

3 3/8 tbsp (50 ml) Heavy cream

Method

Prepare the Cookie Dough

Preheat your oven to 180°C (350°F). In a bowl, melt the Lindt chocolate and unsalted butter together until smooth. Allow to cool slightly.

Mix Ingredients

In a separate mixing bowl, combine brown sugar, granulated sugar, egg, and vanilla extract. Mix until creamy. Gradually add the melted chocolate mixture into the sugar mixture.

Combine Dry Ingredients

In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in any remaining chopped Lindt chocolate.

Bake the Cookies

Drop spoonfuls of the cookie dough onto a lined baking sheet. Bake for 10-12 minutes until edges are set. Let cool on a wire rack.

Cocktail

Mix the Cocktail

In a shaker, combine Bumbu rum, hazelnut liqueur, brown sugar, and heavy cream. Shake well until combined and chilled.

Serve

Strain the mixture into a glass and serve alongside the freshly baked cookies.