4 ∙ recipes
recipes ∙ 5
COOKIE DIRECTIONS
Preheat oven to 350°F. In a large bowl, use a hand mixer to cream the butter with
the sugars, salt, baking soda, and baking powder. Add the eggs and vanilla and
beat on low speed until just combined. Add the flour ½ cup at a time and beat on
increasing speed until all of the flour is incorporated. Fold in the chocolate chips.
Roll out dough onto a parchment-lined cookie sheet and bake for 15-20 minutes.
Alternatively, you can use a cookie scoop and your hands to shape the dough into
balls (about 2 tablespoons each). Place on a parchment-lined cookie sheet and
bake for 10-15 minutes or until set and golden. Let cookies cool on the baking
sheet for 5 minutes and then transfer to a wire rack to finish cooling.
ICE CREAM DIRECTIONS
Combine cream and milk in a saucepan over low heat. Gradually stir in sugar until
fully dissolved. Remove from heat and add salt and vanilla extract. Pour into a
container and chill in the refrigerator until cold (about 3-5 hours). Remove mixture
from the refrigerator and pour into an ice cream maker. Process according to
manufacturer’s instructions.
COOKIES:
•
1 cup unsalted butter
(2 sticks)
•
¾ cup granulated sugar
•
¾ cup brown sugar,
tightly packed
•
1 tsp sea salt
•
1 tsp baking powder
•
½ tsp baking soda
•
2 large eggs, cold
•
2 tsp vanilla
•
3 cups unbleached,
all-purpose flour
•
2 cups mixed milk
and semi-sweet
chocolate chunks
ICE CREAM:
•
2 cups heavy cream
•
2 cups whole milk
•
¾ cup sugar
•
1 tbsp vanilla extract
•
pinch of salt
Classic
