There are many combinations of food that just go together. Each food item stands alone, but it is so much better when it is paired with the right food partner. Take for example:
Cheese and crackers
Tomato soup and grilled cheese
taco chips and salsa
pretzels and beer
corned beef and cabbage
peanut butter and jelly
Burgers and fries
And the list goes on…but the best food pair ever is CHOCOLATE CHIP COOKIES AND MILK! That is why we were so gun-ho on creating our milk and chocolate chip cookies novelty socks. Even if you can’t have chocolate chip cookies every day, you can wear our fun novelty socks (less calories) to bring happy thoughts.
Most everyone has their favorite chocolate chip recipe and through the years, I have tried about every chocolate chip cookie recipe ever created. But this one, published by the New York Times, is outstanding so I thought I would pass it along. Apparently, they interviewed famous bakers at various bakeries to find the best chocolate chip cookies and published this favorite recipe. The recipe calls for two types of flour but that is part of their special texture. And after reading several food bloggers’ reviews of this recipe, it seems that besides sticking to the listed ingredients, keeping the dough in the refrigerator for 24+ hours is the key. The reviews were consistently great so I am sharing the recipe with you… as well as our milk and cookies socks. ENJOY!
BEST NEW YOUR TIMES CHOCOLATE CHIP COOKIES
• 2 cups minus 2 tablespoons (8 1/2 ounces) cake flour
• 1 ⅔ cups (8 1/2 ounces) bread flour
• 1 ¼ teaspoons baking soda
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons coarse salt
• 2 ½ sticks (1 1/4 cups) unsalted butter
• 1 ¼ cups (10 ounces) light brown sugar
• 1 cup plus 2 tablespoons (8 ounces) granulated sugar
• 2 large eggs
• 2 teaspoons natural vanilla extract
• 1 ¼ pounds bittersweet chocolate disks or fèves, at least 60 percent cacao content (see note)
• Sea salt.
• Nutritional Information
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.