Milk and Cookies
- 2 sticks butter, at room temperature
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 1/4 cups milk chocolate chips
- 1 1/4 cups dark chocolate chips
- 1 recipe frozen Ice Milk, recipe follows
- For the Ice Milk:
- 1 quart farmer's milk
- 1/2 vanilla bean, scraped
- 1/4 cup sugar
Preheat the oven to 350 degrees F. Line 2 or 3 large baking sheets with parchment paper.
Place the butter, sugar and brown sugar in the bowl of an electric mixer fitted with a paddle attachment and beat on medium speed until well combined, about 1 minute. Add the eggs and vanilla to the butter and sugar and beat in slowly. Sift together the flour, salt and baking soda, add to the batter in 3 stages. Once combined, fold the chocolate chips into the batter. Scoop the cookie batter into 2 tablespoon portions and place onto the prepared cookie sheets. Flatten slightly, place in the oven and bake for 18 to 20 minutes, or until cookies are lightly golden. Remove the cookies using a spatula and transfer to cooling racks to cool. Serve with the frozen Ice Milk.For the Ice Milk:
Combine all the ingredients into a medium bowl and whisk until the sugar is dissolved. Discard the vanilla pods, pour the milk mixture into an ice cream machine and churn according to manufacturer's directions until it becomes slushy. Remove, place in a plastic container and freeze until ready to serve.
Yield: about 1 quart
Recipe courtesy Emeril Lagasse, 2007
Recipe courtesy of Aaron McCargo Jr.