My post today has several inspirations. First, continuing to follow Elizabeth Gilbert's travels in Eat, Pray, Love to India, where she hoped to find the power of prayer and self-discovery. After an arduous week, where I fell short of my expectations to finish up projects, I am desiring some meditation and peace, as well. One of my favorite books, which was introduced to me by my yoga instructor, Sara, is Meditations from the Mat by Rolf Gates and Katrina Kenison. They take you through the "Eight-Limb Path of Yoga" and it truly has helped me become more focus as to my path in life, good and bad. On "Day 187" I think this is one of my favorite quotes..."Both yoga and art aim at the same thing, that is, to re-establish our personal connection with the world around us according to our own inner creativity. To render body and mind a conduit through which the creative energy can flow freely, unimpeded by outer restrictions, in the trust that this energy, being a part of the universal energy, is ultimately "pure" and joyful."~Dona Hollemann
The other inspiration, which resulted in these cookies, was from an article I read in the September 2010--Bon appetit entitled, "Flour Child." The article centers around Christina Tosi, a pastry chef at New York's Momofuku Milk Bar and a kindred spirit; meaning when I read her bio, she talks about, as a little girl she loved eating lima beans with ranch dressing, Doritos sandwiches with Miracle Whip, and Kraft Macaroni & Cheese mixed with SpaghettiOs, none of which I've eaten, but then I have a few combinations that would surprise her (and others) as well. One being my love of peanut butter & pickle sandwiches with Sandwich Spread. LOL
She shares three recipes with the readers and I was inspired with her concept of Milk Crumbs to add to a chocolate chip cookie that I do. I wanted to do cookies today, thinking about how Kelly and Erin would tell me of their nightly M & Cs (milk & cookies) at Mount Holyoke College, enjoying sharing their day with each other and waiting for the weekend to come home.
Milk Crumb Chocolate Chip Cookies
Milk Crumbs: (my version)
3/4 cup nonfat dry milk
1/4 cup malt powder
1/4 cup coconut milk powder
2 T cornstarch
2 T cornstarch
1/2 tsp. cardamon
3/4 tsp. salt
8 T (1 stick) unsalted butter, melted
Preheat oven 275F-degree. In a large bowl, mix dry ingredients and pour the melted butter over them. Use a fork to combine. Spread the mixture evenly onto a parchment-lined rimmed baking sheet.
Bake 10 minutes until a pale, golden color. Let milk crumbs cool completely on the pan.
Meanwhile, you can start the cookie mixture and raise the oven temperature to 350F-degrees.
1 1/2 cups (3 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1 cup light brown sugar, packed
1/2 cup Agave nectar (amber)
2 large eggs
1 tsp. vanilla extract
1 1/2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
4 1/2 cups all purpose flour
1 1/2 cups milk crumbs
1 1/2 cups mini chocolate chips
In the KitchenAid, using the paddle attachment, (or a large bowl and hand mixer) beat the butter until fluffy. Add the sugars, Agave, and vanilla. Combine thoroughly. Add the eggs, one at a time and beat well. Mix together the flour, baking powder, baking soda and salt. Whisk the dry ingredients, then add this mixture to the butter/sugar mixture and beat to combine. Add the milk crumbs and mix well. Finally, stir in the mini chocolate chips.
Use a 1/4-cup scoop to drop the dough onto a parchment-lined rimmed baking sheet. Bake cookies 10 minutes or until a golden brown.
Let cool for 5 minutes, then transfer to a baking rack to cool completely. For my friend, Elizabeth, who has asked for a soft cookie...this is it. Bake up some and enjoy M & Cs with your favorite people. Enjoy!