A few months ago, my dad brought some really amazing cookies from a customer of his. This one particular cookie was so amazing that he got the recipe for me! Thanks, Dad, and thanks, Dad's Customer!
I altered the recipe a bit based on what I had, mainly that I reduced the butter by a half a stick, added toasted coconut, and cherry chips, but it didn't deter from the delicious taste (the very taste that had me dumbfounded as to what exactly it was) and the chewy texture. These cookies are worthy of a spot in a cafe!
What you are looking at here is THE perfect milk foam. I have been having so much trouble making decent milk foam with my plunger that I just about gave up. One day, post-run, when I should have been stretching, I was reading a bit of On Food and Cooking: The Science and Lore of the Kitchen by Harold McGee. Basically, the book takes you through the hows and whys of why different main ingredients do what they do. Much to my surprise, making perfect milk foam is explained thoroughly. Guess what? It works! The foam I can now make is very similar to the foam I get on my cappuccinos and different cafes, even better than at some places! I am so stoked! I can even top hot chocolate with perfect milk foam and chocolate shavings... The possibilities are endless!
At breakfast the next day