Momofuku MilkBar Confetti Cookies

If you weren’t already in love with Christina Tosi from Momofuku MilkBar, you will be now.

Before owning Momofuku Milkbar Cookbook or even going to Milkbar in NYC, I was fascinated by Christina Tosi. I want to be her friend. Her style in the kitchen has a childish and whimsical flare to it, but in the best possible way possible. She is known for her cereal milk creations, crack pie, and compost cookies… frankly the woman is a genius.

I could talk about her and that cookbook for hours, but if I tell you any more about her I’ll sound like I have a crush.

I was given this cookbook as a gift right when it came out a few months back, but was a little intimidated by it. I wanted to make everything in it, but each recipe calls for special ingredients that the average baker doesn’t really keep in the pantry, such as gelatin and milk powder. Even if you aren’t a baker, this book is beautiful and if I had a coffee table, I’d put it on it.

The first recipe I tried was for the Cornflake Marshmallow Chocolate Chip cookies. I did everything perfectly and according to the instructions, I even patiently waited while they chilled in the fridge for hours, which is generally something I try and skip due to lack of patience. But when it came to actually baking them, they spread out 3 times their size! Something was oh so wrong.

Tosi’s cookie recipes all have this special “creaming” process. Instead of just whipping together the butter and sugar until combined, like most cookie recipes, this recipe goes for 7 minutes! I thought that maybe it was because of this oh so special process that the cookies spread out so much.

After doing a little reasearch, and re-reading the intro to the book where she talks about her ingredients, I found that my solution to the problem was bread flour! Bread flour has a higher protein content, or a higher gluten content, which kept everything together and made for a chewy delicious cookie.

Funfetti cake was THE cake/sweet/dessert of my childhood. You know, straight from the box with a can of frosting, and it tasted damn good! And honestly, I probably would still love it if I made some today. Unfortunately (or fortunately?) I haven’t made Funfetti cake from the box in maybe 5 years or more, but these cookies sent me back to those box cake years in a second.

Colorful. Sweet. Smile inducing. Addictive. Crack-like. Perfection.



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