Out & About for Milk & Cookies

I have a question for you:  Is it even possible to be a good, no, GREAT baker without a solid chocolate chip cookie recipe in your rotation?  I don’t think so.


Just like a great Mexican restaurant would be nothing without a hearty salsa; or an Italian place wouldn’t be worth its meatballs without a rich tomato sauce to nestle them in.

Tiny’s Milk and Cookies lays claim to having perfected the chocolate chip cookie.  It is a walk-up bakery in the heart of West University in Houston, more commonly referred to as “West U.”  The area is classified as a “Neighborhood City” because it has fast access to downtown and city life but qualifies as a bedroom community with lots of young families and great schools.


Tiny’s Milk and Cookies is somewhere we like to stop for a sweet treat after a day of exploring beyond the ‘burbs.  They bake their cookies every twenty minutes, timed so that each guest can get the full experience of a warm cookie fresh from the oven.  Chocolate chip cookies are not all they do, but they’re among the best of the selection.  Add specialty-flavored ice cream to your order, like the Coconut Milk Chocolate or the Mellow Brick Road.  Or go for a decorated sugar cookie, which happens to be my kiddos’ fave.  If you don’t have time to take a break and eat by those famous blue barn doors, you can now buy frozen cookie dough to go and get that fresh-from-the-bakery smell right in your own home.


I enjoyed Tiny’s Milk and Cookies so much I was inspired to create a new chocolate chip cookie recipe I could keep in my rotation and truly call myself a baker.

But, I am not a patient person.  Softening butter and refrigerating dough before baking are not steps I have the time, or willpower, to take.  When I have a craving for a chocolate chip cookie, I need it now.  Like, right now.  That’s why I created this new chocolate chip cookie recipe which I love because:

  1. There is no prep time for any of the ingredients to come to room temperature;
  2. This version is actually egg-free so you your kids can devour spoonfuls of batter without worry; and
  3. If you have any batter left, these cookies bake up in 6-8 minutes with no dough-refrigeration required beforehand.


I like to under-cook them just a bit so they’re soft and pliable, which is usually the 6-minute mark in my oven.  My secret is using a crumbled Hershey’s chocolate bar instead of waxy chocolate chips that never melt the way I want them to and have a plastic aftertaste.  They also have the perfect salty-to-sweet ratio because of the sea-salt in the recipe and the Fleur de Sel that I like to sprinkle on top of each cookie as I’m taking them out of the oven.


I havn’t settled on a name for these cookies yet.  But if you make them, please tell me what you think and help me come up with a name!


I use Hershey’s chocolate, but I’m sure you could use any brand of your favorite chocolate bar and they would come out tasting great as well!  If you try a different kind of chocolate, please let me know in the comments section and share a picture of your scrumptous chocolate chip cookie creations on instagram at #howtosuburb.

Now go get your baking on!

The New Chocolate Chip Cookie 

Set oven to 350 degrees


-1 cup brown sugar

-1/2 cup vegetable oil

-1/4 plain soy milk

-1 tablespoon vanilla extract

-2 cups all purpose flour

-1 teaspoon baking soda

-1 teaspoon baking powder

-1/2 teaspoon sea salt

-1-2 cups chopped Hersheys Chocolate Bar

Step 1-Cream together the vegetable oil and the brown sugar;

Step 2-Add the soy milk and vanilla;

Step 3-In a separate bowl, mix the flour, baking soda, baking powder and sea salt and whisk until combined;

Step 4-In 3 batches, add the flour mixture to the liquid mixture and stir to combine;

Step 5-Fold in your chopped Hershey Bar

Step 6-Roll small balls of dough in your palm and place on a non-stick cookie sheet, a cookie sheet lined with parchment paper, or anything you can find YOU JUST NEED TO GET THESE IN THE OVEN SO YOU CAN EAT THEM!  YOU’RE SO CLOSE!

Step 7-Bake at 350 degrees for 6 minutes (if you like them soft and gooey like me) to 8 minutes (if you like them on the firm side);

Step 8-When you remove them from the oven, give them a generous sprinkle of Fleur de Sel, while warm.  You can let them cool or dig right in.  Burning the roof of your mouth has never been so worth it.




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