milk and cookies

This playful take on the classic pairing of milk and chocolate chip cookies is a fabulously fun way to have your dessert.

Cookie Shooters

c. all-purpose flour

cornstarch

baking powder

baking soda

salt

unsalted butter

brown sugar

c. sugar

eggs

vanilla extract

mini semisweet chocolate chips

chocolate chips

In large bowl, whisk flour, cornstarch, baking powder, baking soda, and salt.

With mixer on medium-high speed, beat butter and sugars until creamy and fluffy, about 5 minutes. Add eggs one at a time, beating well in between additions. Beat in vanilla. Add flour mixture. Beat on low until just combined. Add chips and beat until evenly distributed. Transfer dough to gallon-size resealable plastic bag; refrigerate until firm.

Preheat oven to 350 degrees F. Break off golf-ball-size piece of dough; roll into ball (should be about 1 1/2 inches wide) and place in one cup of nonstick popover pan. Repeat for remaining 5 cups. Using rounded end of wooden spoon and fingertips, press dough in the center, then up side of cup to form very thin, even layer of dough. Patch up any tears with bits of extra dough. Repeat with remaining dough balls.

Bake 8 minutes. Using same wooden spoon end, gently press dough down and against sides of pan to deflate. Bake another 2 minutes. Repeat pressing to deflate. Bake another 2 minutes or until edges are golden brown and crisp. Transfer to wire rack. Press to deflate once more.

Using small icing knife, gently loosen sides of cookies from pan. Cool 10 minutes. Loosen sides of cookies again. Place wire rack on top of pan. Holding rack against pan, invert cups onto rack. Cool completely. Repeat process once more with remaining dough and cooled popover pan (you will have dough left over, which you can refrigerate up to 3 days or freeze up to 1 month for another use).

With small pastry brush, paint insides of cookies with thick layer of melted chocolate. Let stand until chocolate is set, about 1 hour. Serve filled with milk, chocolate liqueur, or coffee liqueur. Once filled, serve cookies within 5 minutes. Store unfilled cookies in airtight container at room temperature up to 3 days.

This moist and dense milk and cookies cake is made with brown sugar and coconut milk, and is full of chocolate chips, for a cake that&#039;s reminscent of a chocolate chip cookie.

High Altitude Chocolate Chip Cake

oz cream cheese, (softened to room temperature)

oz unsalted butter (1/4 cup or 4 tbsp), (softened to room temperature)

sugar

dark brown sugar, (lightly packed)

tsp vanilla extract

cake flour

tsp baking powder

tsp baking soda

unsweetened, full-fat canned coconut milk ((not quite a full can))

mini chocolate chips

unsalted butter, (softened to room temperature)

vegetable shortening

tbsp meringue powder ((optional))

vanilla bean paste

2-4 tbsp milk or cream, (if needed for desired consistency)

chocolate chips,

Preheat the oven to 350 F, and spray the bottoms of three 8-inch cake pans with non-stick spray.

In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, butter, granulated sugar and brown sugar for 5 minutes on medium speed, scraping the bowl occasionally.

Add the vanilla bean paste, and beat in the eggs one at a time, beating well after each.  Scrape the bowl down and beat until well combined.

In a separate bowl, sift together the flour, salt, baking powder and baking soda.  With the mixer on low, add the dry ingredients in three additions, alternating with the coconut milk, starting and ending with the flour.  Mix just until combined, but a few floury streaks remain.

Add the chocolate chips, and fold in with a spatula, scraping the sides of the bowl to mix in any remaining flour.

Divide the batter evenly between the pans.  Bake on the center oven rack for approximately 25 minutes, until a cake tester comes out clean.

Set the pans on a cooling rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Cake

In the bowl of your stand mixer fitted with the whisk attachment, beat the butter and shortening for 1 minute on medium speed until smooth.

With the mixer on low, add the powdered sugar by spoonfuls, meringue powder, vanilla and salt, mixing to combine.  Whip on medium speed for 4-5 minutes, adding the milk if needed for desired consistency, scraping the bowl occasionally, until very light and fluffy.

Stack, fill and frost the cooled cakes with the buttercream.

Before the buttercream crusts over, decorate with chocolate chips.

Buttercream

Top 2 milk and cookies recipes from across the web

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Cookie Shooters

High Altitude Chocolate Chip Cake

Top 2 milk and cookies recipes from across the web

The most viewed milk and cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cookie Shooters

High Altitude Chocolate Chip Cake

The most viewed milk and cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine