I was provided with complimentary Lehigh Valley Dairy Farms milk and baking products to facilitate this review. The opinions in this post are 100% mine. You can read my full disclosure policy here.
It’s Christmas cookie season! I’m not a huge milk drinker myself but I do love a cold glass with some yummy cookies. And I try to get my kids to drink up as much as I can, too. I recently the opportunity to review Lehigh Valley Dairy Farms’ milk and like what I found out about this company. Having grown up in the Lehigh Valley, PA, I was glad to get a taste of home.
Lehigh Valley Dairy Farms puts their milk through what they call a 5-Point Purity Checklist:
- Their farmers pledge not to use Artificial Growth Hormones.
- Milk comes from cows fed a nutritious diet.
- They reject any milk that contains commonly used antibiotics.
- Milk is tested for quality at every key step.
- Milk is cold shipped from dairy to store within hours.
The big stand-outs to me are that they don’t use milk from cows fed antibiotics or Artificial Growth Hormones. Why is anyone putting this junk in our milk supply? It’s definitely not something I want to feed to my kids. I typically buy organic milk, but it can be expensive. Lehigh Valley Milk is a great alternative versus the other stuff you’ll find on store shelves. Plus they just started using a new Pure Protect Bottle that’s designed to protect your milk from heat and light. Light, both natural and artificial like what you find in the grocery store aisles can change the taste of milk. This new packaging is a great idea! All you need now is a delicious cookie to dunk in it. I’m up to the task!
Now, I’m about to change your life with a recipe. How I wish I could take total credit for this, but alas, I found it on Pinterest and the genius over at Ambitious Kitchen has given me permission to use her cookie recipe to rock your world. How does this sound to you: Nutella-Stuffed Brown Butter + Sea Salt Chocolate Chip Cookies. Amazing, right? I love Nutella and when I came across this recipe I just knew I had to try it. That was maybe 2 weeks ago. I’ve made this recipe three times since, twice doubling it. I’m like an addict. Prepare an intervention. But do it after you make these cookies because we might be able to just form our own support group. I’ll bake cookies for the meetings.
- 2¼ cup all-purpose flour
- 1¼ teaspoons baking soda
- ¼ teaspoon of salt
- 2 sticks (1 cup) unsalted butter
- 1¼ cup packed dark brown sugar
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1½ teaspoons vanilla extract
- 1 tablespoon plain greek yogurt
- ¾ cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- ½ cup dark chocolate chips
- 1 jar of Nutella, chilled in refrigerator
- Coarse sea salt for sprinkling
- Combine the flour, baking soda, and salt in a large bowl and stir with a fork or whisk to mix. Set that bowl aside. In a saucepan, melt the butter over medium heat. When the butter starts to foam, whisk it constantly until the butter begins to brown on the bottom. Remove from heat and pour the butter into your mixing bowl to cool for a few minutes.
- Add the sugars to the butter and mix with an electric mixer until blended. Add the egg and yolk, vanilla, and yogurt and mix until combined. Add the dry ingredients about half at a time until thoroughly mixed in. Fold in the chocolate chips with a spoon. Do not mix in with your mixer or they’ll get all broken up.
- Put your dough in the refrigerator for about 2 hours. You want it to be nice and cold so it’s not too sticky to handle when making your cookies.
- When your dough is chilled, preheat your oven to 350 degrees F. Scoop out a ball of dough about 1 1/12 tablespoons big and roll it into a ball. Squeeze the ball between the palms of your hands to flatten. Add a dab of Nutella, about a teaspoon, to the center of the flattened dough. Fold the dough up around the Nutella until it’s completely enclosed. This will be easier to do if your Nutella is chilled and not sticky. Roll the cookie into a ball and place on an ungreased cookie sheet. Repeat with remaining dough, placing cookies about 2 inches apart. Press your palm down on the cookies to flatten the tops just a little bit.
- Bake for 9-10 minutes or until the edges begin to brown. The cookies may look a little underdone in the middle but they’ll firm up once they’re out of the oven. I baked mine for 9 minutes and they were perfect! Remove from oven and cool on the cookie sheets until they’ve firmed up, about 2-3 minutes. Sprinkle with sea salt, then remove to a wire rack to cool completely.
Trust me, they are even better than they look. This will be your new favorite cookie. It’s definitely mine!