Milk, Cookies, and Temporal Fractures

SPOLIER ALERT: in Men In Black 3 (completely awesome, I cried, go watch it), Agent O diagnoses a temporal fracture in the fabric of the universe via Agent J’s chocolate milk craving.

This is a tweak of what we all know elementally – that when adult life seems like a temporal fracture and we want to turn the clock back and be kids again, milk and cookies are exactly what we crave.

Don’t pity me and imagine that I had a culinarily deprived childhood, but milk and cookies together were not something I was fed as an after school snack by my domestic goddess of a mother. Cookies and tea, yes. Apple slices and cheese, yes. Rice pudding with jam, absolutely. But not milk and cookies, cool from the fridge and warm from the oven respectively.

I think it’s a testament to the power of our collective notions of childhood foodstuffs that even I, who cannot recall having milk and cookies as a child, feel the nostalgic pull of this particular combination. It’s in this spirit of embracing the platonic ideal-ness of milk and cookies that I offer you a recipe for the most perfect cookies to go with a glass of milk.

Fittingly for a post about childhood nostalgia - of the real and culturally imagined kind - this recipe is based on a recipe my grandmother passed to my mother, who passed to me. I have modified this recipe over the years to ramp up the chocolate chips and vanilla extract, because when I think about that platonic ideal of milk and cookies, the cookies are nubbly with chocolate bits and smell sweetly of vanilla. Comfort on steroids, after all, is the best thing for temporal fractures.

Choc Chip Cookies

Makes 25

125g melted butter
1 egg
¾ cup sugar
1 ½ cups SR flour
115g (half a packet) dark chocolate baking chips
125g (half a packet) white chocolate melting buttons, roughly chopped
2 tablespoons (yep, go with it) natural vanilla extract
Pinch of salt

1. Preheat oven to 180 degrees and line 2-3 baking trays, depending on size, with baking paper.
2. Mix all ingredients together in a large bowl with a wooden spoon. The mixture should be the consistency of the cookie dough culinary amateurs buy at Coles – i.e., it should roll into a ball that holds its shape but is still pliable and moist.
3. Roll into ping-pong size balls and place on baking sheets, leaving enough room to for the cookies to spread.
4. Bake in preheated oven for 10-15 minutes, or until evenly golden.
5. Serve, warm from the oven, with a glass of icy cold milk, and, optimally, a quiet moment getting reacquainted with some childhood classics - Ann of Green Gables, anyone?