How do you dunk the perfect cookie into the perfect milk?!
How do you dunk the perfect cookie into the perfect milk?
Answers:
First you need milk from a good source. And since California cows are happy cows that is a good source.
You then need good cookies. If Grandmother is not available to make you the perfect cookie. You must do it yourself. But then if for any reason you cannot bake cookies then store/bakery cookies are needed.
The milk should be cold but not ice cold. Pour the milk in a tall crystal clean glass. The techniques for the actual dunk can very considerably from nation to nation. Even in the USA we have numerous cookie dunks to choose from. My favorite is the two finger dunk which follows:
1. THE GRIP: Hold the cookie between two fingers. I use my index finger and the fatter one next to it. Make sure ir is sucurely place in the "finger slot."
2. THE APPROACH: Take the two-finger cookie grip to the glass of milk being careful to not crack it. (this is verry inportant as the cookie will lose structural integrity and end up a cookie mess at the bottom of the glass. If this were to occur do not fret as it will be recoved with the last delicious drop you drink.) Now back to the approach. I find a high elbow vertical desent into the milk is best. So, raise your elbow above the level of the glass and proceed to lower the cookie into it. All the time being careful of cookie structural integrity (DO NOT SQEEZE TO HARD) and avoiding the sides of the glass. Submerge the cookie into the milk.
3. TIME. Ah time, it is perhaps the single most important aspect of the cookie dunk. If you were to leave the cookie submerged too long in the milk it becomes soggy and again suffers from structural integrity. However, if you do not leave the cokie in the milk long enouigh then it is dry, defeating the purpose of the dunk. Really this is a matter of experience for each kind of cookie used. For a dry choc. chip I fine about a 60-120 second soak time is sufficient(disclaimer-any advise given is for cookies that are dry to start and times may differ for you). It gives a good absorbtion of milk without producing a soggy-goggy cookie.
4. RETRACTION: This is indeed the most nerve racking aspect of the dunking and one that perhaps takes the most patients and skill. Basically you want to retract the cookie exactlly the opposite as the approach/dunk. But keeping in mind that the cookie is now wet and has increased in mass. But with a careful technique success will be realized most times.
5. THE BITE: By far the rewwards of your efforts are realized when the sensory explosion of the cookie-milk interface mingles in the mouth.
Mmmmmm
You did a great job. Repeat the process and enjoy.