Milk Chocolate Cookies and Cream Cookies

I have this tooth whistle.  One of my teeth, maybe it’s two… in combination with my tongue and the letter ‘s’… it whistles.  

That’s a weird way to start a cookie recipe.  With a tooth whistle.  

It’s an elusive whistle.  It arrives unexpectedly with the sound of an ‘s’, just every few months.  One short whistle and it’s gone again only to surprise with its presence months later.  Something about the stars aligning just so.  

I’m always delighted by its presence.  Like I’m part bird and party fairy for just half a second.  I think so hard about what I’m trying to say that when part of it comes out as a whistle… well that’s just a bonus.  

I know it’s just a tooth whistle.  But I’ve come to cherish it.  

I mention my tooth whistle today for two reasons, because… I was thinking about it, and that’s how this whole blog things works.  You have to endure banal stories about my teeth in order to get the very best cookie recipes.  But also… a truly stellar, gooey, delicious, addictive, PERFECT cookie recipe is as elusive and delightful as a tooth whistle.  The stars have aligned and our cookie is here.  

These cookies come from the brilliant sweet-treat mind of Graham Blackall.  You know Graham from the blog Glazed and Confused, or perhaps his King Cake French Fries.  Lordy.  I like the way he thinks.  

Cookies in cookies.   

These Chocolate Chip Cookies aren’t just chocolate chip cookies.  They’re tender, moist, and divinely rich thanks, in part, to butter and cream cheese.  

CREAM CHEESE!  Thank you.  

Softened very well and stirred together until glossy smooth.  

Brown sugar, too. 

A cookie isn’t a cookie without brown sugar.  

One egg, for binding for glue.  

In addition to the usual (dry ingredient) suspects:  flour, salt, and leavening… we also have MILK POWDER!

Adding milk powder to cookies makes them more, whats the best word, lavish.  Like decorating an already lovely room with velvet.  

Besides, Christina Tosi does it and so should we.  

Stir the dry into wet.  

You may find that the milk powder is a bit lumpy.  Keep stirring.  Stir some more.  And the lumps and bumps will absorb and subside after resting in the fridge.  

Crumbled Oreo cookies and milk chocolate chips! 

Because we’re bold and a little bit ridiculous.  

Graham uses white chocolate instead of milk chocolate in these cookies.  The trick with white chocolate:  make sure it’s actually white chocolate and not oils and sugar passing as white chocolate.   A block of chocolate is better than chips.  

Don’t taste it.  Don’t even start down that road.  I’m telling you… don’t.  

After the dough rests in the refrigerator for an hour (or even overnight), dough balls are scooped.  Generous scoops.  They might as well be big cookies.  

Crisp on the outside.  Gooey on the inside.  Oreo-studded.  Melted milk chocolate.  Creamy.  Rich. Completely over the top.  We all owe Graham a high-five.  Maybe a double.  

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