Don’t freak out! Ice cubes in milk…I know, I know. But these are like little tiny fudgsicle cubes that slowly melt and create a super fun dessert. Serve them in a frosty mug with milk on the side and a stack of freshly baked chocolate chip cookies!
Now I won’t go on and about what makes a good cookie because, let’s be real, someone posts about this every other day! I’ve been using Elizabeth Falkner’s recipe from Demolition Desserts for about 7 years now. It has a good crunch and chewiness that I love, all due to the addition of brown sugar. She breaks down the science of it all in her chapter “A Study in Chocolate Chip Cookies” where she experiments with different sugars, baking temps etc.
Chocolate Ice Cubes:
Yield: approx. 24 ice cubes
- 1 cup whole milk
- ¼ cup water
- 1 Tbsp cocoa powder
- 1 tsp sugar
- ¾ cup good quality dark chocolate
Bring the milk, water, cocoa and sugar to a simmer, whisking to dissolve.
Pour over dark chocolate and mix.
Wrap and put in fridge for 6 hours (this keeps the frozen cubes homogenous—it will separate into layers if you skip this step).
Pour into moulds and freeze.
Chocolate Chip Cookies:
Yield: 1 dozen
- ¼ lb butter
- ¾ cup dark brown sugar
- ½ cup + 1 Tbsp white sugar
- 1 egg
- 1 tsp pure vanilla extract
- 1 tsp salt
- 1 ¼ cup + 3 Tbsp flour
- ½ tsp baking soda
- ¼ tsp baking powder
- 1 ½ cups chocolate chips
Cream the slightly softened butter with brown and white sugars. (About 2 minutes on medium speed. Do not over mix, as you don’t want to add too much air.)
Add egg, vanilla and salt next. Mix just to combine.
Sift in flour, baking soda and powder and mix just to combine.
Add chocolate chips last.
Portion and bake at 350°F for 15-18 minutes.