If you don’t have a convection oven, we recommend baking at 350 F for 16-18 minutes. I already need to make more because my husband won’t stop eating them! Did I do something wrong or use the wrong kind of powdered milk? It was AMAZING! (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Your email address will not be published. All Rights Reserved. Hey Liz, thanks for your insight, good tips for sure. Thank you for sharing. Add the dry ingredients and the sprinkles. See our disclosure for more information. Maybe I’m mistaken but perhaps this can be addressed by the recipes’ creator. We’ve divided up this Milk Bar Compost Cookies Recipe into four easy parts so you can plan ahead and know what to expect. and the brilliant Christina Tossi . Looks delicious! The first try was too dry because of evaporation. Added 1 tsp of almond extract Required fields are marked *. I need my fix before my conscience comes to its calorie counting senses. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. Cover a baking sheet with parchment paper or a non-stick baking mat. they are delicious! Arrange your chilled cookie dough disks about 4 inches apart if you are making the ⅓ cup size cookies. All opinions are always my own. REGRETS. My kids LOVED them. Saturates 2.5g. You may or may not have this hodgepodge of random ingredients on hand, but here are few to be aware of besides typical cookie ingredients like butter, salt, sugar, and flour: We love this chaotic harmony of so many random, juxtaposing ingredients. However, Food52 has a discussion forum about this very question, so give the answers a read and see what other bakers are saying. Sorry this one wasn’t a hit for you. (And just FYI: it’s Christina Tosi and Momofuku! The crust is easiest to mold just after mixing. Bake for 16-18 minutes (see notes). Check out my Nourished Planner, the daily planner to help create simplicity and under-schedule your life. Cool on the sheet before storing in containers. I’ll probably just remove the actual amount and people can sprinkle as they like. If someone already added this above- I apologize! Well wouldn’t you know that this is the one cookie recipe that doesn’t require it? Thanks for sharing! And you know what? Yes, you can freeze the raw cookie dough (after you’ve shaped it into balls) as well as the baked cookies. The first two times I made them, they baked up perfectly, exactly like in the picture, but in the last three times I’ve made them, they have spread SO much during baking that they end up almost paper thin. I missed chocolate chip cookie day too. My guess is that it’s a typo to require two sticks of butter The first try was too dry because of evaporation. All Rights Reserved. I did experiment with this recipe and used browned butter instead of the called for plain melted. We are huge fans of dessert at the Sorensen house, there’s no doubt about that. . This is about the amount of liquid that evaporates during the browning process. We send good emails. I was so excited to find this recipe and I can’t compare it to the original, but they were so good! I happened to make Toll House break and bake this past weekend and sprinkled a touch of salt. I could only find instant powdered milk in the store. Part One: Make the graham crust. Quick question, if I don’t have flakes salt can I use coarse sea salt for the topping? . Thanks for sharing this recipe and all of the recipe notes! Learn how your comment data is processed. if i do not have milk powder, how do i sub? The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. Let’s see if that helps! In the meantime heat oven to 350 degrees F (see notes). Stir in the chocolate chips and mix until evenly distributed. Because this baby is PACKED with chips. I use a #24 round squeeze handle scoop to divvy out my cookies to the sheet. I modified The NY Times recipe to include browned butter. These look to good to be true! Transfer to a cooling rack to cool completely. I did not like the texture or taste AFTER these were done but did like the dough before baking. Similar to the Milk Bar Cornflake Cookies, we found the baking temperature and time of 375 F for 18 minutes to be too hot and too long. Incredible flavor and texture in a fun, unconventional cookie. My boyfriend ate 7 of them after they cooled so…. Always more pickles. All that being said, please consider not using 1/4 cup of flaked sea salt in your cookie dough. Have baked this recipe 6 times in 10 days…absolutely consistent cookie. If you make this recipe, please let me know! Can’t wait to try these cookies!!!! We also did a batch with half chocolate chip and half caramel bits…SOO GOOD! ***Try to find a thicker, more substantial potato chip for this cookie. Pat the tops of the cookie dough domes flat. In fact, the amount of dough pretty much comes secondary to the number of chips, making for an extra rich, soft, chewy chocolate chip cookie with crispy edges. I couldn’t find a small packet of milk powder so bought a box with three large packets in it. At Milk Bar they use Cape Cod potato chips because they aren’t paper-thin, and so they do not break down too much in the mixing process. Love. They go together so quickly and come out like a dream. Is it correct to presume that the flaked salt is sprinkled on the cookies when they come out of the oven but are still hot? christina tosi, milk bar, milk bar compost cookies, milk bar compost cookies recipe, milk bar cookies. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. With a wooden spoon, mix the sugars together in a large bowl and add the melted butter. Mix the egg and vanilla in the measuring cup you used for the sugar and add to the mixture. 1 added 1/2 C of Bailey’s choc chips While at the library and leafing through the cookbook, I was immediately drawn to Tosi’s headnote that states, “this cookie is great because you can make it by hand in one bowl, with a wooden spoon, just like the old gals used to do.”. Love how packed these here with chocolate and the sprinkling of sea salt just takes it over the top. …and supposed to be teaspoons? Mine are in the oven now and hopefully they come out even half as beautiful as yours! https://cookingwithjanica.com/momofuku-milk-bar-confetti-cookies-recipe I may be a day or two late, but this cookie is FAR from a dollar short.