Porter + milkshake: YES YES many times YES
Samuel Smith’s Taddy Porter is fantastic to have with this milkshake – it has a little bit of sweetness that carries you through to the milkshake, and both have a very similarly smooth texture. After having a few bites of the milkshake, the sweet does give way to the bitter, but that’s what we have the chocolate chips for…to bring it all back together and keep the balance. But never fear, once you finish your milkshake and finish off the porter, the sweetness comes on back to you.
A warning: you need to have some of the cookie in each bite of the milkshake. Just having the vanilla ice cream with this porter is too mushy, too creamy, and too round. Round…I hope you get what I mean. Yeah I think in shapes sometimes, oh well. And those pecans add a great third dimension – pecans and porters are what super powers are made of.
Say no to beer floats. Say YES to cookie dough milkshakes & porters.
Porter + cookie: Rich rich so rich. Just go for it. You might regret it afterward though…I have a stomach ache. I’ve had a milkshake, five cookies, and a very rich beer. That may have something to do with this.
Porter: Ooh this is so very sweet, like light brown sugar. And it’s similar to how carmel brownies are deeply intense, but so sweet that you just need one more taste. And another. And another. It smells faintly of some type of dried fruit (apricots? figs? I’m not well versed in dried fruit…), but there aren’t any extraneous flavors like chocolate or coffee thrown at you, just straight up, wholesome porter. At the end of a hard week, with upset customers, with cold weather, with rain, with boys (sorry fellas this week you have cooties), with ankle injuries (argh), this is a seriously wonderful treat.
P.S. Do you like the armadillo shaped bottle opener?
A quick bit about this recipe…I’m not going to make the claim that these are the BEST EVER CHOCOLATE CHIP COOKIES. Because you know which chocolate chip cookie is your favorite. Maybe it’s your mother’s recipe, your grandmother’s, your best friend’s. Maybe it has tons of walnuts, or toffee, or cinnamon, or fairy dust. Your favorite chocolate chip cookies are made of your memories, your after-school snack with your brother or sister, and I can’t give that to you over the internet. But if you’re looking for a recipe of your own? If you’re looking for a recipe card to put in your back pocket, to pull out when you have a sad friend or maybe when you’re celebrating. To pull out for your grandkid, to impress that new cool girl or boy in your life…I can totally do that. Create your own favorite memories, your own favorite cookie.
3/4 C unsalted butter, at room temperature
1/4 C salted butter (or just 2 cups unsalted butter, this was the only combo of butter I had in my fridge)
1 C dark brown sugar
3/4 C granulated sugar
2 large eggs, room temperature
1 1/2 t vanilla
1/2 t salt
2 1/2 C all-purpose flour
1 1/4 baking soda
2 C pecans, chopped as finely as you can get them
2 C semi-sweet chocolate chips
1. Sift flour, baking soda, and salt together in a mixing bowl together. If you don’t have a sifter, then just whisk everything together for a few seconds.
2. Beat softened butter in a mixing bowl on medium, until it is extremely light and fluffy…should take between 30 seconds and one minute. You may have to scrape down the bowl several times.
3. With butter on medium, add sugar and brown sugar very slowly. Beat for about four minutes on medium, until light and fluffy again. Again, scrape down the bowl several times. *if you haven’t used a mixer before, just hold the bowl while the mixer is still on and scrape the sides of the bowl down a few times.
4. Beat eggs & vanilla together, and add mixture EXTREMELY slowly to the butter/sugar combination. So slowly that you’ll get very impatient. But patience young grasshopper, it will be worth it. Again, the mixture will be fluffy but when you scrape the bowl with a spatula it will stay smooth and not look grainy.
5. Turn on low and add the flour mixture. Don’t do this all at once, but do not add as slowly as the sugars. Once the last bit of flour disappears turn the mixer off. If you keep mixing, then you will overwork the gluten and the cookies will be too tough.
6. With a spatula, fold in the pecans and chocolate chips.
7. Stick the cookie dough in the fridge and let it set overnight. I know, I know, you have to wait. Okay, you don’t really have to wait. But they’re better if you wait though, trust me. If you must then shape into smaller than golf-ball sized balls with a spoon and bake at 350 for 12-14 minutes. Keep an eye on them…toward the end they will be glossy in the center. Once there is no gloss in the center, they are done. Bake more if you like them crispier.
Now this recipe makes a ton of cookies, and unless you are magical and can eat cookies upon cookies at a time, then we’ll need to store these. After the dough solidified overnight, I shaped them into the smaller than golf-ball sized balls and stuck them in the fridge for a couple hours. Then you can place them in a tupperware container or sandwich bag and just pull out whenever you want to make cookies! You will just need to make sure to bake them for a few extra minutes, and definitely keep an eye on them.
And for the milkshake, all you need is ice cream (my favorite is Breyer’s Natural Vanilla) and milk! Just play around with various amounts of ice cream and milk until you get your desired consistency. Crumble up several cookies and mix it on up! Simple as that.