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
In a large bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
Gradually mix the dry ingredients into the wet ingredients. Fold in dark, milk, and white chocolate chips until evenly distributed.
Cover the dough and refrigerate for at least 30 minutes. Preheat your oven to 350°F (175°C). Drop spoonfuls of dough onto a lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are set. Allow cookies to cool on a wire rack.
Cocktail
Mix the Cocktail
In a shaker filled with ice, combine Bumbu rum, hazelnut liqueur, brown sugar, and heavy cream. Shake vigorously until well mixed and chilled.
Serve
Strain into a chilled glass and serve alongside the warm cookies.