Sorry, breakfast. Sometimes the most important meal of our day is dessert. And just like when we were kids, there’s no better way to end a long day than with the ultimate in post-dinner indulgence: milk and cookies.
Now that we’re grown ups, it’s time to trade in those animal crackers and Oreos for something a little more decadent: the perfect soft, sweet, and homemade chocolate chip cookie. (Admit it, that sounds way better than those 2-year-old Thin Mints you’ve got stashed in the back of your freezer for dessert emergencies.)
The ridiculously good cookies from Kristen Feuer at Playa Provisions in Playa del Rey, California are made to order, but you can recreate them at home for a warm, gooey treat that’ll more than satisfy that sweet tooth. For an extra indulgence, wash yours down with their signature tipsy Bourbon Milk. Yum!
Recipe makes 4 cups
3 1/2 cup whole milk
3 tablespoons good-quality bourbon
1/4 cup sugar
1/2 teaspoon vanilla extract
1. Whisk all ingredients together until sugar is dissolved.
2. Note: Adjust sugar and/or bourbon to your taste.
Chocolate Chip Cookies
Recipe makes 18 large cookies
2 sticks (8 ounce) unsalted butter, very slightly softened
1 cup sugar
1 cup packed light brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces good-quality chocolate chips or chunks
1. In a small bowl, whisk together the flour and salt; set aside.
2. Place the butter in the bowl of a Kitchen Aid mixer fitted with a paddle attachment. Beat on low speed for about 10 seconds to break the butter up slightly.
3. Add both of the sugars and the cream together into the mixer on medium-low speed for no more than a minute and a half.
4. Add the vanilla to the mixer and beat briefly until it is incorporated into the mixture.
5. Add the eggs on medium speed into the mixer, scraping the bowl halfway through.
6. Add the flour and salt and beat on low speed until just after the flour disappears.
7. Add chocolate chips and beat on low until they are combined in the mixture.
8. Chill dough for about an hour.
9. Portion the dough in about 2.5 ounce balls (about 1/4 cup), rolling with your hands or using a large ice cream scoop.
10. Freeze the dough for 2 hours or until frozen solid.
11. Bake, from frozen, on a sheet pan lined with parchment paper, at 375 F for about 12-14 minutes.
12. Remove cookies from oven when they have a pale center about the size of a silver dollar.
xx, The FabFitFun Team