Recipe: Willa Jean Chocolate Chip Cookies and Angostura Rum-Tahitian Vanilla Milk

March 24 , 2016 by: The House of Angostura Angostura Food Recipes, Events

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Recipe by Pastry Chef Kelly Fields of Willa Jean | New Orleans, LA
Adapted by StarChefs

This recipe was created by Pastry Chef Kelly Fields of Willa Jean and adapted by StarChefs for the 2016 StarChefs New Orleans Rising Stars.

Honorees Dinner at Coquette - New Orleans, LA

Willa Jean Chocolate Chip Cookies and Angostura Rum-Tahitian Vanilla Milk

Ingredients

    Chocolate Chip Cookie Dough:
  • 1 lb butter
  • 1½ C sugar
  • 2½ C light brown sugar, packed
  • 4 large eggs
  • 3 C pastry flour
  • 3 C bread flour
  • 1½ Tbsp salt
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 Tbsp vanilla extract
  • 1 lb Valrhona Guanaja 70%, chopped
  • 8 oz Valrhona Caramelia, chopped
  • 8 oz Valrhona Dulcey, chopped
    Angostura Rum Tahitian Vanilla Milk:
  • 1 qt milk
  • ½ oz sugar
  • ½ Tahitian vanilla bean
  • 6 oz Angostura 7-year rum
    Serving
  • Large crystal sea salt

Instructions

    Chocolate Chip Cookie Dough:
  1. In bowl of a stand mixer fitted with paddle, cream butter and sugars.
  2. Add eggs, one at a time.
  3. Reduce speed to low, add flours, baking powder and soda, and vanilla. Mix until fully incorporated.
  4. With the speed on low, add chocolate and stir until mixed.
  5. Using an ice cream scoop, portion dough. Rest in refrigerator for at least 24 hours.
    Angostura Rum Tahitian Vanilla Milk:
  1. Heat an oven to 350°F.
  2. To a small mixing bowl, add sugar.
  3. To a baking sheet, add vanilla bean and warm in oven for 10 seconds. Remove and split down middle. Using the backside of a knife, scrape both sides of pod to remove seeds.
  4. Using your fingers, cut vanilla seeds into the bowl with sugar, breaking the clusters of seeds.
  5. In a separate bowl, add sugar-vanilla mixture to milk. Add rum and whisk.
  6. Allow to sit for several hours for flavors to infuse.
    Assemble and Serve:
  1. Preheat oven to 350°F.
  2. Place dough evenly onto a lined baking sheet.
  3. Sprinkle with sea salt and place directly into center of the oven.
  4. Bake until lightly browned, about 20 minutes for larger cookies, 15 minutes for smaller cookies, turning entire tray 180° during baking.
  5. Serve cookies with Angostura Rum Tahitian Vanilla Milk.