Tuxedo

Elevated Whipping Cream

1 cup COLD heavy cream/heavy whipping cream
2 tbsp sugar (can be granulated or confectioner's sugar)
½ tsp Deaf Girl Walking Tuxedo extract

Beat with mixer on medium setting for 3-4 minutes or until medium peaks form. Enjoy!

Chocolate Gravy

3/4 cup sugar
1/4 cup unsweetened cocoa powder (black cocoa is my FAVORITE for this recipe)
¼ tsp salt
Pinch of cayenne (optional)
Sift together and set aside.

3 tablespoons Mochiko flour
3 tablespoons butter (I use Kerrygold because of, well...everything! The butter fat, the creaminess, the flavor)

In a medium saucepan, melt butter and quickly whisk in flour until it’s thoroughly incorporated and not clumpy. Let it simmer until you see bubbles form. Does it smell like flour or browned butter? If it smells like browned butter, you’re “golden.” Turn the heat to medium-low. Gently add the liquid ingredients below.

1 (12 oz) can evaporated milk (I use Carnation)
½  cup whole milk

Now whisk your dry ingredients into the pot and stir constantly while bringing the mixture to a boil. Remove from the heat and stir in

1 tablespoon Deaf Girl Walking Tuxedo extract

Chocolate gravy is wonderful on biscuits, pancakes, waffles, brownies, or even a spoon!
Optional: Add a pinch of flaked salt on top, and wow!

Chocolate Chip Cookies

There’s nothing more classic than a chocolate chip cookie, but this version has a Deaf Girl Walking twist: smoked vanilla sugar, Tuxedo extract, and a kiss of toasted walnuts. Crispy on the edges, chewy in the middle, and loaded with melty chocolate, these cookies are comfort food done right.

Ingredients:

3 cups all-purpose flour

1 teaspoon baking soda

½ teaspoon baking powder

1 teaspoon sea salt

In a medium bowl, whisk together the flour, baking soda, baking powder, and salt.

1 cup salted butter, softened (I use Kerrygold)

1 cup Deaf Girl Walking smoked vanilla sugar

1 cup light brown sugar, packed

1 tablespoon Deaf Girl Walking Tuxedo extract

2 large eggs

In a large bowl, cream butter and both sugars until smooth and combined. Scrape down the sides, add eggs and extract, and beat until light and fluffy, about 1 minute.

2 cups chocolate chips (your choice: semi-sweet, milk, dark, or white)

½ cup toasted walnuts, coarsely chopped ** see Chef's Kiss below

Stir in chocolate chips and walnuts until evenly distributed.

Baking Instructions:

Preheat the oven to 375°F.  Line three baking sheets with parchment paper or silicone mats.

Scoop 2–3 tablespoons of dough (depending on your preferred cookie size) and roll into balls. Place them evenly spaced on prepared baking sheets.

Bake for 8–10 minutes, until cookies are just starting to brown around the edges but the centers look slightly soft.

Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Chef’s Kiss (note):

For extra chewy cookies, chill the dough for 30 minutes before baking. If you like a little crunch, bake them until the edges are a deeper golden brown. Want bakery-style flair? Sprinkle a pinch of flaky sea salt on top of each cookie right after they come out of the oven.

Toasting walnuts can be tricky! I recommend doing it on the stovetop instead of the oven. Place them in a single layer in a dry pan over medium heat for 5–7 minutes. When they start looking a little glossy or oily—and your kitchen smells amazing—pour them out of the pan immediately to stop the cooking.