Caramel Chocolate Chip Cookies and Cookie Milk Cocktail
52 weeks of baking – Drink Pairings
Most of the time when I make myself a cocktail I just mix up whatever I have on hand, more often than not it turns out a bit odd. I fiddle with it to try and fix it, sometimes it improved greatly other times it’s more tolerable. There are those rare occasion that I know what I’m looking for, what flavors I desire and it comes out perfect the first time around. This is one of those occasions, I wanted a little evening tipple to compliment my cookies and you can’t have cookies without milk so that was easy to know what my mixer was going to be. This milk based cocktail has baileys that adds a bit of chocolatey flavor and amaretto for some sweet nuttiness that pairs well with a variety of cookies but especially something with chocolate chips.
Chocolate and caramel are a match made in heaven, there are a lot of great recipes for caramel stuffed chocolate chip cookies, but I hate those store bought caramels. They are hard and never a dark enough flavor for me, that’s why I think it’s better to add a real caramel sauce right into the cookie dough. Overall if you were wolfing these cookies down you might not notice the caramel flavor, but it’s there in more than just taste it has a lot of mouth aroma. You know what I mean, that first hot bite of something you are also taking in a breath of air and there is another flavor that hits you at the back of the throat before you start chewing. That’s where the caramel is. Also a heavy pinch of finishing to garnish the cookies before baking really brings out the caramel.
This milky cocktail and caramel chocolate cookie are a great match, a glass of fancied up cold milk with soft flavors and a warm rich cookie with a balanced punch of salt. The texture of this cookie adds another element to this combination, the edges have a delicate crisp while the lower sugar content makes the center softer and calls out to be dunked.
Created by Caz Ludtke on February 8, 2018
- 1/2 c sugar
- 2 tbsp. water
- 1/4 c heavy cream
- 1 tsp. butter
- 1/2 tsp. salt
- 1/2 tsp. vanilla extract
- 1 c unsalted butter, softened
- 1 c brown sugar
- 1 c white sugar
- 2 eggs
- 2 tsp. vanilla extract
- 1/2 c caramel sauce, cooled
- 4 c flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 c chocolate chips
- finishing salt for garnish
Cookie Milk Cocktail
- 4 fl oz (1/2 c) milk
- 1 fl oz (2 T) Baileys
- 1 fl oz (2 T) Amaretto
- In a small sauce pan add the sugar and water, heat on medium high, do not stir. Keep a close eye on the sugar, once it has dissolved you can swirl it now and again to even out the color. You are looking for a deep amber, once it has reached the desired color take it off the heat and add the heavy cream.
- Stir the mixture until it becomes smooth, if it’s not smoothing out, but it back on low heat to dissolve the caramel lumps, stir in the butter, salt and vanilla. Set aside and let cool.
- In a large bowl cream together the butter, brown sugar and sugar until fluffy. Add the vanilla and eggs, one at a time until fully incorporated, scrape down the sides of the bowl and add the caramel sauce.
- Incorporate the dry ingredients and chill the dough for 1 hour.
- Preheat the oven to 375F.
- Scoop the dough onto a greased tray placing about 2 inches apart, flatten and garnish with salt. Bake for 13 minutes at 375F until the edges are golden brown.
Cookie Milk Cocktail
- In a short class filled with ice pour over the milk, baileys and amaretto, stir and garnish with a cookie.