“This post was sponsored by a2 Milk® as part of an Influencer Activation for Influence Central. I received complimentary products to facilitate my review.”
I will never forget the day my husband told me he was lactose intolerant. We had been dating for a little over a month and the winter holiday season was right around the corner. For my husband, this meant one thing- eggnog. He took a giant gallon of the stuff out of the refrigerator and started chugging straight from the carton (so classy, I know, but to be fair he was an idiotic college frat guy and I was a silly sorority girl). After coming up for air he mentioned, “Oh yea, I’m lactose intolerant…I feel sorry for you later.”
And he wasn’t kidding.
Shortly after this time, my husband stopped drinking dairy completely. His immaturity lessened as it was no longer hilarious to pass gas around people (in other words, he left college and started working). Besides, he finally acknowledged that the overall discomfort after drinking dairy was not worth it; even eggnog couldn’t tempt him.
We switched from cow milk to soy milk and almond milk.
Years have gone by and we have survived, but we both miss milk. For us both, this is especially apparent when it comes time for milk and cookies.
Seriously, though, milk and cookies with soy milk? um, no. With almond milk, no no NO!
The only thing I can drink with cookies is COW MILK (or water). I can’t tell you why, but this is just how it is.
Thankfully there is a solution that allows everyone to have their milk and drink it too (preferably with Chocolate Chunk Cookies). It’s called a2 Milk®. Don’t worry, a2 Milk® is real milk, like from real cows. What causes much of the stomach discomfort after consuming dairy is a protein called A1. This A1 protein is currently found in ALL conventional and organic milks on the U.S. market. a2 Milk®, however, only comes from specially selected a2 cows, whose milk is naturally free of the A1 protein. a2 Milk® contains approximately 6x the amount of calcium as soy beverages, approximately 8x the protein of almond beverages and approximately 6x the potassium levels of rice beverages.
So, for people like me and my husband who miss drinking cow milk in peace (but for different reasons), a2 Milk® is an honest replacement to overly processed alternatives. No more days of compromising taste and nutrition with nut- or bean-based milks that taste nothing like cow milk. And if you’re part of the 25% of Americans that experience discomfort after drinking milk (based on an independent study), you can have your milk and drink it now, too!
Oh, and just in case you’re wondering, when I asked my husband what his glass of milk tasted like he responded, “like milk”.
I agree. There really is NO taste difference between a2 Milk® and any other 2% cow milk out there.
To learn more about a2 Milk®, follow the links below:
Today I have the most delicious cookies for you guys ever! (assuming, of course, that you like cookies and love chocolate)
You do! Oh good! Cookies are the best! Well, these cookies are all about the chocolate. I’m not talkin’ chocolate chips, I’m talkin’ BIG and CHUNKY pieces of dark chocolate. Yes, this probably means you will have to buy a big bar of dark chocolate and chop it yourself, but don’t let that freak you out, it only adds like 2 minutes of prep time.
All I can say about the cookie dough is that it reminded me of the kind of chocolate chip cookies I would get from a bakery (and probably spend $3 on). I promise, I am not exaggerating. Slightly crispy on the outside and soft on the inside, these cookies were pure perfection.
I decided to top my cookies with a little sea salt because I have an obsession with combining salty and sweet. This is OPTIONAL and may not be for everyone (my husband did not care for the salt). If you decide to add salt, add just a few grains (not as much as I did, that was for photo effect). If you add salt and decided you’re not a fan, you can always wipe it off 🙂
Chocolate Chunk Cookies with Sea Salt + a2 Milk
Prep Time: 15 minutes + 2 hours to chill dough (optional) / Cook Time: 10 minutes / Total Time: 25 minutes
Yield: approximately 24 large cookies (the batch is large, which I prefer, but is easily halved if you prefer to bake less cookies)
1 cup (2 sticks) unsalted butter, softened.
1 cup white sugar
1 cup dark brown sugar
1 teaspoon salt
2 large eggs
3 teaspoons vanilla extract
1/2 teaspoon almond extract
3 cups all purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
10 oz. dark chocolate, roughly chopped
Flaky sea salt (optional)
- Preheat oven to 375 degrees F. Line baking sheet with parchment paper or a Silpat non-stick silicone baking mat (Amazon Basics has these, they’re amazing). Set aside.
- In a medium mixing bowl carefully sift together the flour, baking soda and baking powder. Set aside.
- In the bowl of a standing mixer, whisk together the butter, white sugar, brown sugar and salt until light and fluffy (approximately 3 minutes), scraping down the sides with a rubber spatula if needed. Add the eggs, vanilla extract and almond extract and beat for an additional 2 minutes. With the mixer on low, slowly add the flour mixture and mix until just combined. Using a wooden spoon, stir in the chocolate chunks by hand.
- (optional step): refrigerate the dough anywhere from 2 hours up to 2 days in an airtight container. Whenever possible, I always refrigerate my cookie dough overnight. For whatever reason, I feel the cookies come out better. But, they’re cookies, and will taste incredible either way, so no biggie if you’re short on time (or patience).
- With the oven preheated and baking sheet prepared, scoop out heaping tablespoons (I probably had 2 tablespoon cookie dough balls) of dough and place them on the baking sheet. Press down slightly with the palm of your hand to help them spread (but don’t flatten) and sprinkle with a few flakes of sea salt (my images have more than a few flakes, this is for photo effect. While they were still delicious, and most definitely eaten, I would not recommend adding that much sea salt to your cookies).
- Bake cookies for 10-12 minutes, or until edges are golden, but interior is still doughy. Remove from oven and allow them to cool on your baking sheet for at least 5 minutes before transferring to a wire rack.
- Store leftover cookies in an airtight container or you can even store extra cookie dough in an airtight container in the freezer for later use.