Mom's 'milk & Cookies' Recipe

Prepare the Mousse

Melt the white chocolate in a heatproof bowl over simmering water. Stir until smooth and let cool slightly.

In a separate bowl, whip the heavy cream to soft peaks. Gently fold the melted white chocolate into the whipped cream.

In another bowl, whisk the egg yolks with sugar until pale. Gradually add the brewed espresso and heat gently until thickened. Let cool slightly and fold into the chocolate mixture.

In a clean bowl, whip the egg whites to stiff peaks and fold into the mixture gently. Refrigerate for at least 2 hours to set.

Make the Creme Anglaise

Combine milk, heavy cream, and vanilla bean in a saucepan. Heat until just below boiling.

In a separate bowl, whisk the egg yolks with sugar until pale and thick. Gradually pour the hot milk mixture into the egg yolks, whisking continuously.

Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened. Strain through a fine sieve and let cool.

Bake the Cookies

Preheat the oven to 180°C (350°F).

In a bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

Add the egg and vanilla extract, mixing well. In a separate bowl, combine flour and baking soda, then add to the wet ingredients and mix until combined.

Fold in the chocolate chips and drop spoonfuls of dough onto a lined baking sheet. Bake for 10-12 minutes until golden brown. Let cool on a wire rack.