Chocolate Chunk Cookies & Milk Punch

Serves: three dozen cookies | Prep: 40 min | Cook: 8 min

Ingredients:

Chocolate Chunk Cookies:
6 oz milk chocolate, roughly chopped
6 oz dark chocolate, roughly chopped
2 cups all-purpose flour
1/2 tsp baking/bread soda
1/4 tsp salt
1/2 cup butter, softened
1/2 cup brown sugar
1/2 cup powdered/icing sugar
1 egg
1 tsp vanilla extract

Milk Punch:
3 oz whole milk
2 oz bourbon
1 oz cognac
1/2 tsp vanilla extract
1 tsp honey

Garnish:
Star Anise
Freshly Grated Nutmeg

Directions:

Chocolate Chunk Cookies:
In a bowl mix flour, baking/bread soda and salt together. Set aside.

In a mixing bowl with a paddle attachment cream butter and sugars together on medium speed.  Add the egg and vanilla, scrapping down the bowl as needed. Turn the mixer to low speed and slowly add the flour mixture, once combined add chocolate and mix until all is incorporated, about 30 seconds.

Cover the bowl with cling film and refrigerate for at least 30 minutes.

Preheat oven 350F/180C. Line three baking trays with baking paper.

Take 1 Tablespoon of dough between your hands and roll into a ball. Place the rolled balls onto the prepared baking tray leaving about 1 inch between each cookie. Bake 8-10 minutes, until golden.

Let cool on the tray for 1-2 minutes before transferring to a cooling rack.

The dough will last 3-4 days in the refridgerator, and up to 1 month in the freezer.

Milk Punch:
Fill a glass with ice.

In a shaker filled with ice add milk, bourbon, cognac, vanilla and honey.  Shake vigorously until combined. Pour into the prepared glass and garnish.

More Delicious Recipes:
Peppermint Chocolate Bark & Espresso Hot Chocolate
Eggnog
Dark Chocolate Cookies
Peanut Butter Dough Balls & Peanut Butter Whiskey Cocktail