A few months ago, my dad brought some really amazing cookies from a customer of his. This one particular cookie was so amazing that he got the recipe for me! Thanks, Dad, and thanks, Dad's Customer!
I altered the recipe a bit based on what I had, mainly that I reduced the butter by a half a stick, added toasted coconut, and cherry chips, but it didn't deter from the delicious taste (the very taste that had me dumbfounded as to what exactly it was) and the chewy texture. These cookies are worthy of a spot in a cafe!
What you are looking at here is THE perfect milk foam. I have been having so much trouble making decent milk foam with my plunger that I just about gave up. One day, post-run, when I should have been stretching, I was reading a bit of On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Basically, the book takes you through the hows and whys of why different main ingredients do what they do. Much to my surprise, making perfect milk foam is explained thoroughly. Guess what? It works! The foam I can now make is very similar to the foam I get on my cappuccinos and different cafes, even better than at some places! I am so stoked! I can even top hot chocolate with perfect milk foam and chocolate shavings... The possibilities are endless!
At breakfast the next day
I'm dying to know what kind of cookies they are!! They look wonderful!
ReplyDeleteHello there,
ReplyDeleteI have been following your wonderful blog for a couple months now, but haven't felt compelled to post until now. This post is such a tease, first you post pictures of a very unique sounding cookie... with no recipe! And then talk about the perfect method for foaming milk... with not even a hint of how it is done! Sigh, guess I can just open up my own copy of McGee's great book. Anyway, thanks so much for all the interesting posts.
-Justin (Another food and run lover)
I WANT your milk foam recipe. I have never wanted to make milk foam so badly.
ReplyDeleteDo you want my cherry chips? I've had them in the fridge since January.
This really does look like the perfect foam--there's a place called uptown espresso down the street from me that claims to be the "home of the velvet foam" and this looks like theirs!! And the cookies...oh my!
ReplyDeleteColette - I'd love to give the recipe out, but I'm not sure if she knew I had a blog and would be sharing the recipe, plus I don't know her name and couldn't give proper credit.
ReplyDeleteJustin - Thanks for coming out of lurkdom! I explained the cookie part, but the milk foam recipe I didn't include because I was lazy! But tomorrow I will be posting the recipe from the book with step-by-step pictures.
Emiline - I'll trade you your cherry chips for the recipe! Although it can be found in a book, so that might be fair. But whatever!
I don't normally use those chips because it tastes fake-like, but they were there, wasting space, and I was out of chocolate chips! These were at least a year old, though.
Cakespy - That's what I love about it, it's so velvety! I also like to eat it on its own, sans coffee.
Mrs. Cederholm gave me the recipe; I dont know if she got it from a book, but I'm sure she wouldn't mind you sharing it (or she wouldn't have given it to me!)
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