This weeks offering is my favourite cookies and milk combination. White chocolate chip cookies and Banana milkshake, so a double recipe for your amusement x Don’t say I’m not good to you xx ;p
Today I can’t take credit for the cookies recipe, it’s taken from my new favourite recipe book, The back in the day bakery cookbook, from Cheryl & Griffith Day!! I have however made one very small change to the original by using white chocolate instead of milk or plain chocolate x But they all work well, so feel free to decide for yourself if you are following this recipe at home x
It is however my own Banana milkshake recipe (although I’m sure if I googled it, I’d find some uses the same ingredients)!!
White chocolate chip cookies:
- 2½ cups Plain flour
- 1¼ teaspoons bicarbonate of soda
- 1¼ teaspoons fine sea salt
- ½ pound of unsalted butter, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup granulated saugar
- 1 cup light brown soft sugar
- 2 large eggs, at room temperature
- 2 cups chocolate chunks
- Fleur de sel for sprinkling
- Position a rack in the lower third of the oven and preheat the oven to 178°C/350°F. Line two cookie sheets with parchment.
- Sift together the flour, bicarbonate of soda, and sea salt; set aside.
- In a bowl of a stand food mixer fitted with the paddle attachment (or in a large mixing bowl, using a handheld mixer), cream together the butter, vanilla, and both sugars on medium speed until light and fluffy, 3 to 5 minutes.
- Add the eggs and mix for no more than a minute; the eggs will not be fully incorporated. Turn the speed down to low and add the dry ingredients in thirds, beating until just combined, 1 to 2 minutes. With the mixer running, sprinkle in the chocolate chunks, beating until just combined, about a minute.
- Use a large ice cream scoop or a ¼cup measuring cup to form the cookies and place on the prepared cookie sheets, leaving 2 inches between the cookies to allow for spreading. Lightly tap each cookie with the palm of your hand and sprinkle the cookies with fleur de sel.
- Bake the cookies, one sheet at a time, for 15 to 18 minutes, rotating the pan halfway through the baking time for even doneness. The cookies should be golden brown around the edges but still light in the centres. Let the cookies cool on a wire rack. Store the cookies in an airtight container for up to 3 days at room temperature.
- 2 large bananas
- 8 generous scopes of your favourite Vanilla dairy ice cream
- 10ml vanilla extract
- 250ml of whole or semi-skimmed milk
- Slice the bananas in to a food processor fitted with the liquidizer attachment, add the rest of the ingredients also.
- Process until think and creamy x
- Pour in to a tall glass with with a thick straw and serve immediately!!
And Ta da!!! Lovely cookies and milk x