Tag Archives: Christina Tosi

Confetti Cookies by Momofuku Milk Bar

I  am Homer Simpson when faced with a sprinkled donut. Funfetti was my childhood favorite boxed cake and tubed frosting. And, I always choose rainbow sprinkles at our favorite froyo bar, Yogurtology.

Christina Tosi’s Confetti Cookies are no exception. I baked these on the same day I made the Birthday Layer Cake because maximum sprinkles leads to ultimate birthday happiness.IMG_0051

These are essentially Tosi’s version of traditional sugar cookies and they are divine. Bake these and brew a pot of coffee because you deserve to reach the ultimate in cookie Nirvana. Trust me.

Ingredients

For cookies

  • 16 tablespoons (225 grams, 2 sticks) butter, at room temperature
  • 1 1/2 cups (300 grams) sugar
  • 2 tablespoons (50 grams) glucose or 1 tablespoon (25 grams) corn syrup
  • 2 eggs
  • 2 teaspoons (8 grams) clear vanilla extract
  • 2 1/2 cups (400 grams) flour
  • 2/3 cup (50 grams) milk powder
  • 2 teaspoons (9 grams) cream of tartar
  • 1 teaspoon (6 grams) baking soda
  • 1 1/4 teaspoons (5 grams) kosher salt
  • 1/4 cup (40 grams) rainbow sprinkles
  • 1/2 recipe Birthday Cake Crumbs

For “Birthday Cake Crumb”

  • 1/2 cup (100 grams) granulated sugar
  • 1 1/2 tablespoons (25 grams) light brown sugar, lightly packed
  • 3/4 cup (90 grams) cake flour
  • 1/2 teaspoon (2 grams) baking powder
  • 1/2 teaspoon (2 grams) kosher salt
  • 2 tablespoons (20 grams) rainbow sprinkles
  • 1/4 cup (40 grams) grapeseed oil
  • 1 tablespoon (12 grams) clear vanilla extract

Directions:

For the Birthday Cake Crumb: Heat the oven to 300°F.

  1. Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.
  2. Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.
  3. Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
  4. Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.IMG_0013

For the Confetti Cookies:

  1. Combine the butter, sugar and glucose in the bowl of an electric mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes
  2. Scrape down the sides, add in the eggs and vanilla and beat for 7-8 minutes (this is VERY important, don’t skimp on the time!)
  3. Reduce mixer speed to low and add in the flour, milk powder, cream of tartar, baking soda, salt and sprinkles.  Mix just until the dough comes together – no longer than 1 minute.  Scrape down the sides of the bowl.
  4. With the mixer on low, add int he birthday cake crumbs and mix in for 30 seconds – until they’re just incorporated
  5. Using a 2 3/4 oz. ice cream scoop (1/3 cup measure) portion out the dough onto a parchment paper lined baking sheet – you should get 15-20 large balls of dough.
  6. Pat the tops of the cookie balls flat – wrap the sheet pan tightly in plastic wrap and chill for at least 1 hour or up to 1 week.  Do not bake the cookies from room temp – they will not bake properly!IMG_0046
  7. Heat the oven to 350°F
  8. Arrange the chilled dough at least 4 inches apart on the baking sheet (I fit 6 on each sheet) and bake for 18 minutes – the cookies will puff, crackle and spread.  The cookies should look lightly browned on the edges (golden brown on the bottom) – the centers will show just the beginning signs of color.  If they haven’t reached that color yet, leave them in a for an extra minute or two .
  9. Cool the cookies completely on the sheet pans before transferring to a plate or airtight container for storage.IMG_0048

Cornflake-Chocolate Chip-Marshmallow Cookies from Momofuku Milk bar

Kevin here. You would think we had a white Christmas in Florida by the looks of our kitchen – flour, confectioner’s and granulated sugar is everywhere. We have been wanting a Kitchen Aid mixer for years and finally got one for Christmas (thanks to our wonderful and generous parents; I mean Santa). The newness hasn’t worn off and I have been baking up a snow storm!IMG_0009
We have been hoarding baking cookbooks for years but I knew exactly which one I wanted to work through first: Chrstina Tosi’s Momofuku Milk Bar Cookbook.  She is a baking genius that matches expert techniques with the familiar flavors of the American South and our collective childhoods. Her recipes incorporate latch key cupboard staples such as Ritz Crackers, Fruity Pebbles, Funfetti Cake and Kellogg’s Cornflakes. Match these with familiar Southern favorites such as kitchen sink cookies (she calls them Compost Cookies) and Crack Pie (her version of Chess Pie) and you are on a trip down a delicious memory lane.
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What follows is the first recipe I tried. I loved them and immediately made another batch to share with our friends. We took them to a New Year’s Eve party and not a single crumb was left at the end of the night. Proceed at your own risk…these are highly additive!

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 2/3 cup packed light-brown sugar
  • 1 large egg
  • 1/2 teaspoon pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/4 teaspoons coarse salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 cups Cornflake Crunch
  • 2/3 cup mini chocolate chips
  • 1 1/4 cups mini marshmallows

Directions

  1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.IMG_0005

  2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.IMG_0011

  3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.IMG_0006

  4. Line a baking sheet with parchment paper. Using a 2 3/4-ounce ice-cream scoop or 1/3-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape. IMG_0007

  5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or non-stick baking mats.

  6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.

Cookies can be stored in an airtight container at room temperature for up to 5 days, and frozen for up to 1 month.
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