Chocolate Chip Cookies & Milk
👉🏻 The ideal chocolate chip cookie is soft in the middle and crunchy around the edges 🍪
Best brands
-
Nestlé
-
Pillsbury
-
Trader Joe's
- Nestlé
- Pillsbury
- Trader Joe's
Make your own cookies 🍪
- 1 cup butter, softened
- 1 cup white sugar
- 1 cup packed brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons hot water
- ½ teaspoon salt
- 3 cups all-purpose flour
- 2 cups semisweet chocolate chips
- 1 cup chopped walnuts
Preheat oven to 350° F (175° C). Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt. Stir in flour, chocolate chips, and nuts. Drop by large spoonfuls onto ungreased pans. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.
View recipe here
Make your own almond milk 🥛
- 1 cup raw almonds (soaked overnight in cool water, or 1-2 hours in very hot water)
- 5 cups filtered water (less to thicken, more to thin)
- 1 pinch sea salt
- 1 tsp vanilla extract (optional)
- 2 Tbsp cocoa powder (optional for chocolate milk)
Add your soaked almonds, water, salt, and any additional add-ins (optional) to a high-speed blenderand blend until creamy and smooth. Keep it running for at least 1-2 minutes so you get the most out of your almonds. Strain using a nut milk bag or my favorite trick – a thin dish towel. Simply lay a clean dish towel over a mixing bowl, pour over the almond milk, carefully gather the corners, and lift up. Then squeeze until all of the liquid is extracted. Discard pulp, or save for adding to baked goods (especially crackers). Transfer milk to a jar or covered bottle and refrigerate. Will keep for up to 4-5 days, though best when fresh. Shake well before drinking, as it tends to separate.
View recipe here
Coded by Kathleen Rintelman-Betances 💃🏻