Around Brand Wise, we love to cook and relate almost everything to food. We started thinking about back-to-school and decided that milk and cookies shouldn’t be just for afterschool kids. What better way for us hardworking adults to chill out than with a grownup milkshake and indulgent cookies. We took some of our childhood favorites and put an adult spin on them adding premium chocolate, sea salt and decadent flavorings.
So what does this have to do with branding? Well, it seems that cookies are like content marketing in today’s world. Every piece of content needs to be important little bites of information, served up beautifully and truly habit-forming! We started with the humble Chocolate Chip Cookie and elevated it with premium chocolate and sea salt. The cookies are also the secret ingredient in our Chocolate Chip Cookie Milkshake. Since we were on a sea salt craze, we decided to mix up some Salted Caramel Milkshakes. And serve them with our favorite Almond Cloud Cookies.
New York Times Famous Fleur de Sel Chocolate Chip Cookies
2 cups minus 2 tbsp. cake flour
1 2/3 cups bread flour
1¼ tsp. baking soda
1½ tsp. baking powder
1½ tsp. course kosher salt
2½ sticks unsalted butter, softened
1¼ cups light brown sugar
1 cup plus 2 tbsp. granulated sugar
2 large eggs
2 tsp. vanilla extract
1¼ lbs. bittersweet chocolate chunks (recommended 60% cocoa by Ghirardelli)
sea salt (recommended Maldon)
Combine flours, baking soda, baking powder, and salt in a bowl. Whisk well and then set aside. Using a mixer fitted with a paddle attachment, cream butter and sugars until very light and fluffy, which should take about 3 to 5 minutes. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla, reduce the mixing speed to low, and then add dry ingredients until combined. Add in chocolate chunks and disperse throughout the dough. Use an ice cream scoop or spoon to scoop the dough onto a sheet pan. This will make about 2-3 dozen cookies. Cover tightly with plastic wrap and chill for two to three hours.
When you’re ready to bake, preheat oven to 350 degrees, place on a nonstick or greased cookie sheet and sprinkle with sea salt. Bake for 15 to 20 minutes, or until golden brown but still soft. Hold 3 cookies for later to use in each milkshake. As for the rest, serve and enjoy!
Almond Cloud Cookies
10 ounces almond paste ( We use King Arthur)
1 cup sugar
¼ tsp. salt
2 large egg whites, lightly beaten
¼ tsp. gluten-free almond extract (We use King Arthur)
1/8 tsp. extra-strong bitter almond oil (We use King Arthur)
Preheat the oven to 325 degrees and grease two baking sheets. Blend the almond paste, sugar, and salt until the mixture becomes uniformly crumbly. Add the egg whites while mixing until the dough forms a smooth paste. Next, stir in the flavorings and scoop the dough using an ice cream scoop or spoon onto the prepared baking pans. Sprinkle the cookies heavily with confectioners sugar and then use 3 fingers to press an indentation into the center of each cookie. Bake the cookies for 20 to 25 minutes, until they are brown around the edges. Remove them from the oven and let them cool.
Chocolate Chip Cookie Milkshake
2½ cups coffee ice cream
1½ cup milk
½ cup Irish cream liqueur
3 large chocolate chip cookies
6 ice cubes
Add all ingredients to a blender and process until smooth. Pour into a glass and top with your chocolate chip cookies.
Salted Caramel Milkshake
1 Cup Caramel Sauce
1 Teaspoon Flaky Sea Salt
1 Cup Vanilla Bean Ice Cream
1 1/2 Ounces Rum
1/2 Cup Whole Milk
Pour caramel into milkshake glasses. Mix ice cream, milk, and caramel sauce in a blender. Add rum and salt and blend again. Pour milkshake into the glasses and garnish with caramel drizzle. Serve and Enjoy