Chocolate Chip Cookie Milkshakes.
I went there. And let me tell ya, it was awesome.
Last weekend Thomas and I ventured over to the newest burger joint in LA to grab a bite to eat. Short Order is the latest and greatest Nancy Silverton restaurant and it was every bit as delicious as I had imagined. The burgers were out of this world. The fried spuds were mind blowing with the truffle dipping sauce. And the icing on the cake was the chocolate chip vanilla milkshake we split for dessert. It was just so freaking good. So good that Thomas and I recreated it not once, but twice in the past week.
When I first saw it on the menu, I thought perhaps it was made with chocolate chip cookie dough ice cream, but no, it’s literally made with blended bits of chocolate chip cookies so you get a little nibble with every sip.
I whipped up my 72 hour cookies for this one. They are basically the best cookies I’ve made to date. You make them and then do your very best to leave them in the fridge for 3 days without eating all of the cookie dough. It’s a real test of strength. And then you bake them off with a little sprinkle of fancy fleur de sel on top and call it a day.
Now here is the best part, you make the milkshake with the warm cookies. This way, the cookies are still super soft when you’re sipping on the milk shake. It’s amazing. You’ve gotta make these. And if you have kids, well, they would freak out about these.
Here’s the recipe…
It’s 1 cup vanilla ice cream, 1/3 cup milk or a little more to make the mixture smooth and 1 72-hour chocolate chip cookie. Throw it in a blender and then you’re good to go. Whip up a double, triple or quadruple batch of these and call it a night. These are the perfect sweet treat to end the day. And here’s my 72 hour cookie recipe…
- 8 ½ oz cake flour
- 8 ½ oz bread flour
- 1 ¼ tsp. baking soda
- 1 ½ tsp. baking powder
- 1 ½ tsp. coarse salt,
- 10 oz. unsalted butter, softened
- 12 oz. dark brown sugar
- 6 oz. white sugar
- 2 large eggs
- 3 tsp. vanilla extract
- 1 ¼ pounds chocolate chips
- Combine the cake flour, bread flour, baking soda, baking powder and course salt in a large bowl. Stir to combine and set aside.
- In a large mixer add the butter and sugars and mix for 5 minutes until fluffy. Add the eggs, one at a time, making sure to scrape down the sides of the bowl in between. Add the vanilla and combine.
- Add the dry ingredients a little at a time and mix until just combined.
- Add the chocolate chips.
- Cover and refrigerate dough for 72 hours.
- When ready to bake, preheat oven to 350 degrees F. Scoop 1/4 cup sizes dough balls onto a parchment lined baking sheet, 9 cookies per sheet.
- Baking for 15-20 minutes until golden brown.
- Remove from oven and set aside to cool.
Adapted from New York Times