Dark Chocolate Chip Cookies with Chili-Chocolate Milk
This recipe is for a classic, chewy chocolate chip cookie–it doesn’t get more traditional than this! But for a fresh twist on the milk and cookies pairing, try a flavored milk with chocolate drizzle and a dash of chili powder to balance the sweetness with spice.
1 cup (2 sticks) Organic Valley Salted Butter, softened
2 tsp. Vanilla Extract
1 1/2 cups Brown Sugar
1/2 cup Granulated Sugar
2 large Organic Valley Eggs
2 1/2 cups Flour
2 1/2 tsp. Baking Powder
1/2 tsp. Sea Salt
1 cup Dark Chocolate Chips
Organic Valley Whole Milk, for serving
Dark chocolate syrup
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
In a large mixing bowl, beat softened butter, vanilla, brown sugar, and granulated sugar until smooth and fluffy. Add eggs and continue to beat until combined.
Sift the flour, baking powder, and sea salt into the wet ingredients and beat together until combined fully. Fold in dark chocolate chips and chill dough for 15 minutes.
Roll heaping tablespoon-sized scoops into balls and place on the prepared baking sheet.
Bake for 12 to 14 minutes; remove and let rest for 10 minutes on the baking sheet to firm up before transferring to a wire cooling rack.
Serve with a glass of chili-chocolate milk: Drizzle dark chocolate syrup generously inside a glass, fill with milk, and top with a shake of chili powder. Admire the lovely drink, then stir before enjoying.