Cold Milk & Warm Cookies Recipe
Make Cold Milk & Warm Cookies Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Warm Chocolate Chip Cookies
Cold Milk
Method
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. If you prefer thicker cookies, chill the dough briefly later; otherwise proceed.
In a large mixing bowl, beat the softened butter with the granulated and brown sugars until light and fluffy, about 2–3 minutes with an electric mixer (or 4–5 minutes by hand).
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt until evenly distributed.
Gradually add the dry ingredients to the butter-sugar mixture and mix on low speed until just combined. Do not overmix — stop when no large streaks of flour remain. If dough seems too stiff or crumbly, stir in up to 1 tablespoon cold water to bring it together.
Using a spatula, fold in the semisweet chocolate chips until evenly distributed throughout the dough.
Use a 1.5 tablespoon scoop (or a rounded tablespoon) to portion dough into mounds about 1.5 inches in diameter. Place the mounds 2 inches apart on the prepared baking sheet. For extra gooey centers, press a few extra chocolate chips onto the top of each mound.
Bake in the preheated 350°F (175°C) oven for 9–11 minutes, until edges are set and lightly golden but centers still look slightly soft. Rotate the sheet once halfway through baking for even color.
Remove the sheet from the oven and let the cookies cool on the sheet for 3–5 minutes to set. Then transfer cookies to a wire rack to cool for an additional 5 minutes. Serve warm for best contrast with cold milk.
Cold Milk
Chill the milk: Place 4 cups cold whole milk in a pitcher and keep in the refrigerator until very cold (at least 30 minutes). If you want slightly sweetened or vanilla-scented milk, stir in 1/2 teaspoon vanilla extract and refrigerate.