Brown Butter Chocolate Chip Cookies and Strawberry Milk

This classic combination would be great anytime, but especially for any kids in your life. The strawberry milk is so good, and its way better than that stuff you buy at the grocery store. I also use unsweetened almond milk instead of regular milk to control the sugar content in the drink. This cookie recipe is not mine, I am still tinkering with it, I got it from Bon Appetit’s internet site. The browned butter instead of the creamed butter is a game changer for me, and I like the 9 minute bake time compared to 12 minutes, as the cookie is a bit more gooey and fudgy.

Here is the recipe for the cookies, Brown Butter and Chocolate Chip Cookies

Strawberry Milk

1.5 cups of almond milk, unsweetened

10oz bag of organic strawberries frozen - use whatever size you find at the supermarket, just adjust the sugar

pinch of salt

sugar

agave syrup

Heat up saucepan over medium/low heat, put strawberries from freezer into pot. The water from the fruit will form a sauce, you do not need to add water. Once the strawberries have heated and formed a sauce, mash up the fruit with a fork. It takes about 20 minutes before strawberries start looking like jam. Taste the fruit, add 1 tablespoon of sugar at a time. I only needed 2 tablespoons of white sugar. Add a pinch of salt. Take sauce off heat, let cool for a little bit before refrigerating.

To make strawberry milk simply pour desired amount of milk, I add about 1 tablespoon of strawberry sauce per cup, also 1-2 teaspoons of agave syrup. Just use a whisk to combine liquids. This milk is so good, and pairs so well with the warm chocolate chip cookies!