© 2018 by TermiNatetor Kitchen

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Milk & Cookies | A Culinary Short Film

September 17, 2018

 

This short film is inspired by a childhood love, my mother’s homemade chocolate chip cookies. Coming off the school bus, my brother and I would run inside the house and be greeted by the wafting scents of freshly baked cookies. With a cold glass of milk and plateful of cookies, we would devour them, their warm, sweet chocolatey tastes tickling our taste buds. Growing up my mother would always say “There are two things that can always mend a broken heart; love and chocolate”.

 

Her recipe stuck with me throughout my adult life. In college after a rough day of classes or before final exams, I would be in the kitchen whipping up a batch to give to friends and classmates. Even now, I find myself baking her recipe when I need to step away from the stresses of life and retreat to a time of peace and childhood wonder.

 

 

 

Hazelnut Chocolate Chip Cookies
Yields: 24 cookies
Prep Time: 20 minutes
Bake Time: 8-10 minutes, per batch 

 


Ingredients


1/2 cup brown sugar
1/2 cup granulated sugar
1/3 cup butter, soften 
1/3 cup shortening
1 large egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt, plus more for topping 
6 ounces semi-sweet chocolate chips

6 ounces dark chocolate, chopped

1/2 cup hazelnuts, chopped and toasted

 

 

Directions

 

Preheat the oven to 350°F. In a medium mixing bowl, beat together the brown sugar, granulated sugar, butter and shortening until mixture is light and fluffy. Gradually beat in the egg and vanilla extract until incorporated. 

 

In a separate mixing bowl, whisk together the flour, baking soda, and salt. In thirds, gradually add the dry ingredients to the wet ingredients, scraping down the bowl after each addition. Stir in the chocolate and hazelnuts. You can never have too much chocolate. 

 

Using a cooking dough scoop (or 1 tablespoon) form the dough into little spherical drops and place them onto a ungreased 9 x 13 cookie sheet. Note: 12 drop doughs fit perfectly. Bake each batch one at a time for 8-10 minutes or until the bottoms is a light golden brown color. Allow cookies to cool slightly before serving.  

 

 

 

 


 

 

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