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.
18
Kate Bowler
Snack
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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
Chili Powder
1
Preheat oven to 350 degrees F. Line a large rimmed baking sheet with parchment paper.
2
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.
3
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.
4
Roll heaping tablespoon-sized scoops into balls and place on the prepared baking sheet.
5
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.
6
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.
