Milk & Cookies Recipe
Housemade Horchata, Chocolate Chip Cookies, Maldon Sea Salt
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Ingredients
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Horchata
Chocolate Chip Cookies
Method
Horchata
- 1
Prepare the Rice
Rinse the rice under cold water until the water runs clear, then drain.
- 2
Soak the Rice
In a blender, combine the rinsed rice, cinnamon stick, and 4 cups of water. Blend on high until the rice is finely ground.
- 3
Steep and Strain
Let the mixture sit for at least 3 hours, or overnight in the refrigerator for best results. After steeping, strain the mixture through a fine mesh sieve or cheesecloth into a large bowl.
- 4
Mix the Horchata
Stir in the sweetened condensed milk, vanilla extract, ground cinnamon, and milk. Adjust sweetness with sugar to taste. Chill before serving.
Chocolate Chip Cookies
- 5
Preheat the Oven
Preheat your oven to 350°F (175°C).
- 6
Mix Dry Ingredients
In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- 7
Cream Butter and Sugars
In a large mixing bowl, beat the unsalted butter, granulated sugar, and brown sugar until light and fluffy, approximately 2-3 minutes.
- 8
Add Eggs and Vanilla
Beat in the eggs one at a time, then mix in the vanilla extract.
- 9
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the chocolate chips.
- 10
Scoop Cookies
Using a cookie scoop or tablespoon, drop dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- 11
Add Maldon Sea Salt
Sprinkle a small pinch of Maldon sea salt on top of each cookie before baking.
- 12
Bake
Bake in the preheated oven for 10-12 minutes or until the edges are golden brown. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
