I like to add these milk shots to my coffee stations during events, or present them as a sweet finish at my restaurant. Serving warm cookies will make your guests feel pampered.
YIELD: 4 DRINKS AND 2 DOZEN COOKIES IRISH MIST MILK
4 cups milk
1 cup Irish Mist
Combine the two ingredients and mix well. Reserve in refrigerator until cookies are ready, then serve.
CHOCOLATE CHIP COOKIES
2 1⁄4 cups all-purpose flour
1⁄2 teaspoon baking soda
1 cup unsalted butter, at room temperature
1⁄2 cup granulated sugar
1 cup packed light brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet and/or milk chocolate chips
Preheat the oven to 350°F.
In a small bowl, whisk together the flour and baking soda; set
aside. In the bowl of an electric stand mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips. Drop heaping tablespoons of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges but still soft in the center, 8–10 minutes. Remove from oven and let cool on baking sheet 1–2 minutes. Transfer to a wire rack
to cool completely. Store cookies in an airtight container at room temperature until ready to serve.