Chocolate Chip Cookies Ingredients

8 Total
  • 1 Stick and 6 tbsp (200g) Butter
  • 11 tbs (150g) Brown Sugar
  • 1 (50g) Egg
  • 1 Egg Yolk
  • 1 tbsp (16g) vnlla Pure Vanilla Extract
  • 4 tbsp (68g) Miso
  • 1 tsp (5g) Baking Soda
  • 11oz (300g) Chocolate Chips

Vnlla Spice Ice Cream Ingredients

5 Total
  • 4 1/3 Cup (1000g) Coconut Milk
  • 3/4 Cup (145g) Sugar
  • 3/4 Cup (170g) Water
  • 2 tbsp (34g) vnlla Vanilla Extract + Spice
  • 1 tsp (5g) Salt

Chocolate Chip Cookies

  1. In a saucepan brown your butter.
  2. Transfer to a mixing bowl and let cool.
  3. Add your sugars and mix to combine, followed by the eggs, vanilla and miso.
  4. You want to whisk the mixture until it gets light in color and appears to have doubled in size.
  5. Add your dry ingredients (including any dry additions like matcha) and combine until it forms a dough. Mix in your chocolate chips (and any additions like nuts, dried fruit, coconut). If the dough is too wet, chill for 30 minutes.
  6. Form the dough into flat cylinders and if you have the patience, chill overnight.
  7. When the dough is ready, bake at 325 (for convection) or 350.
  8. Bake for 5-7 minutes until the edges are caramelized and the center is golden brown.

Ice Cream

  1. Caramelize your sugar and water in a large saucepan (or don’t! You just need to have a thickened syrup).
  2. Add your coconut milk and reduce by ⅓.
  3. Chill completely and spin according to your ice cream maker’s instructions.
VNLLA IN THIS RECIPE
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