Trading Milk for Cookies

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by Hannah (BitterSweet)

Bloggers are easily the most generous people on the planet. Perhaps it’s a shared gene that includes the desire to write and confide one’s intimate thoughts to complete strangers on the internet, but for whatever reason, I’ve found that those with blogs seem to go above and beyond to share the things they love with the world. All it took was a passing a mention of my jealousy for Marika‘s new found soy creamer, only available in Canada, and I found myself with a parcel containing just that a few weeks later, with a few single serve soymilks thrown in for good measure. I’m still floored by such unhesitating kindness.

Despite her protests that she needed nothing in return, no good deed can go unpunished, so I set to work scheming up an appropriate ‘thank you’ present. Trying to settle on a special treat that would still hold up to shipping across the border, it quickly became clear that the only option would be to trade cookies for milk.

Turning yet again to my Bakery-Style Chocolate Chip Cookies as printed in Go Dairy Free, I built an entirely new framework with the help of that solid foundation. Have I given myself away by now? I simply love that darn cookie, any way you slice it (or more accurately, any way you scoop and flatten it.)

This time, seeking to spice things up a bit and liven up the same-old, same-old, I created what I lovingly named Lively Lemon Cookies. Zesty citrus meets spicy galangal, essentially the southeast Asian version of ginger root, for a hot and sweet union. White chips add pops of cooling sweetness, but I can imagine that the bitter contrast of dark chocolate could make for an equally addictive treat. Spiciness is highly subjective, so I erred on the side of caution, dialing it back a bit, but now I feel that I might actually have done better to double the dose. Thus, I’m providing a range so you can suit your own taste buds.

Starting with the aforementioned chocolate chip cookie recipe, use all granulated sugar, add 1/2 – 1 teaspoon ground galangal (or ginger), the zest of 1 lemon, 1/8 teaspoon freshly ground black pepper, and a pinch cayenne pepper. Finally, switch out the semi-sweet chocolate chips for white chocolate chips, or if unavailable, roughly chopped macadamia nuts.

20 thoughts on “Trading Milk for Cookies”

  5. Oh my goodness lady, those sound AMAZING!!! gingery, lemony, and white chocolate chips … you could sell those things.

    You are definitely one of the most generous people I know Hannah, too sweet!

  6. The generosity of bloggers always does astound me. It’s why I love doing this whole blogging thing so much.

    I love the way you’ve thought outside the box with these cookies! I don’t think I’ve ever had galangal but I will surely be seeking some out soon!

  9. Those look awesome. I agree with you. Bloggers definitely are a supportive bunch. I think much of it comes from being in a community where there is so much shared passion.

  10. What an awesome variation. I love finding new creative ideas for solid recipes- since you know the base works… :) YUM. I have her book and your recipe(s) so I know what my mission is this week. ;)

  12. How lovely! And I completely agree. In recent months I’ve been send a half dozen packages of chocolates from bloggers, and it makes me tear up every time.

    You know, I don’t think we have *any* soy creamer in Australia! I’m not even sure what creamer is, to be honest!

  14. You’re the best Hannah :) I can only hope that when I whip up these unbelievably delicious cookies that they turn out half as good as yours :) xoxoooo

  17. Wow– those are so pretty! I like how you keep reincarnating your chocolate chip cookie recipe. What’s next? Maybe… hazelnut orange? Or perhaps rosemary chocolate chip cookies? OOhh, the possibilities are endless!

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