We’re back yet again! Though our posting schedule has been sporadic, a portion of our original posting group is still alive and dying to work our way through the Momofuku Milk Bar Cookbook, one 30-step recipe at a time. ;) I actually *think* that this marks the last cookie recipe that we have yet to try! (Am I right ladies?) If so- I’m both relieved at reaching that milestone and sad that all the easy-ish recipes are over. Onto the layer cakes and bagel bombs!
The cookie recipe we all made today is a wonderful one. Sweet dried blueberries and “milk crumb” (which is matly, salty, buttery and delicious) is folded into Christina Tosi’s signature style of cookie. Chewy in the center, crisp on the edges, and complex. I honestly wasn’t so sure what this flavor combo would be like, but I knew it would be unique and I’m always curious as to what’s in store with this cookbook. Well- I have to say I adored these cookies. The texture was perfect and they tasted almost like a blueberry muffin in cookie form. I served them at a little friend gathering over the weekend and we all couldn’t get enough. Her cookies are always a bit addicting, but these are now a favorite! (I actually think I’ll make them again which isn’t something that I’m willing to do all that often.)
The lovely Cassie is posting the full recipe in all it’s glory- check it out on her site Bake Your Day. PS (I once again followed Cassie’s advice of using bread flour in the Milk Bar cookies. It really seemed to pay off!)
Also- please stop by my other MBM friends’ sites to see how their cookies turned out:
Jaqueline | The Dusty Baker
Erin | Big Fat Baker
Krissy | Krissy’s Creations