We’ve had the Momofuku Milk Bar cookbook by Christina Tosi for a couple years now but we only actually got to try something from one of their bakeries last week! We went on a last minute trip to go surprise Rock’s mom in Las Vegas and we ourselves were pleasantly surprised to find that a Milk Bar (and a Momofuku!) had opened up right next to our hotel. We got one of their bagel bombs and a half dozen assorted cookies and now I want to bake everything from the book. This is only the second recipe I’ve tried from the book (the first was 2 years ago – I made the birthday cake for Aymeric’s first birthday and it took me an entire day) and the recipes can be a bit complicated, as well as very specific, but you just need follow the directions in the recipes exactly. (I learned this the hard way with that birthday cake. When it says mix for 6 minutes, you mix for the damn 6 minutes!)
Anyway, these chocolate cookies are AMAZING. INDESCRIBABLE. Rock just said these are the best cookies we’ve ever made. You have to try them.
Makes 10 – 15 cookies.
There’s 2 parts to the recipe: the chocolate crumb that gets mixed into the cookie and the cookie dough itself.
Chocolate crumb: 1/3 cup all-purpose flour / 1/2 tsp cornstarch / 1/4 cup sugar / 1/3 cup cocoa powder / 1/2 tsp kosher salt / 3 tbsp unsalted butter, melted
Dough: 225 grams (16 tbsp) unsalted butter, room temperature / 1 and 1/2 cups sugar / 2 tbsp corn syrup / 1 egg / 1/4 tsp vanilla extract / 2 ounces semi-sweet chocolate / 1 and 1/4 cups all-purpose flour / 3/4 cup cocoa powder / 3/4 tsp baking powder / 1/4 tsp baking soda / 1 and 3/4 tsp kosher salt (I went out and bought kosher salt just for this and I’m gonna have to say it was worth it.)
Start with the chocolate crumb by heating the oven to 300F. Using a stand mixer with the paddle attachment on low speed, mix together all the ingredients except for the butter. Add the butter and mix on low speed until the mixture starts forming small clusters. Spread the clusters on a parchment-lined baking sheet and bake for 20 minutes, breaking them up every now and again. Let the crumbs cool.
Using a stand mixer with the paddle attachment, cream together the butter, sugar and corn syrup on medium-high speed for 2 to 3 minutes.
Scrape down the sides of the bowl and then add in the egg, vanilla and melted chocolate. Beat for 7 to 8 minutes.
Turn the mixer speed down to low and add the flour, cocoa powder, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minute. (The recipe specifies: “Do not walk away from the machine during this step, or you will risk overmixing the dough” !!!)
Scrape down the sides of the bowl again and then add in the chocolate crumbs. Mix on low speed just until incorporated, about 30 seconds.
Using a 1/3 measuring cup, portion out the dough onto a baking sheet lined with parchment paper. Pat down the tops of the dough so they are a bit flat and then wrap the entire sheet pan in plastic wrap and refrigerate for at least 1 hour. (Here the recipe says: “Do not bake your cookies from room temperature – they will not bake properly.”)
Heat the oven to 375F and arrange the chilled cookies at least 4 inches apart on a parchment-lined baking sheet. (I had to do 2 batches.) Bake for 18 minutes. Let the cookies cool completely on the sheet pans.
I’m so stoked, these turned out PERFECT. Possibly even better than the one we bought in Vegas ‘cus they’re fresh out of our oven. It says the cookies can keep fresh in an airtight container for 5 days or you can freeze them for up to 1 month. Let’s be real though, these cookies aren’t going to last the 5 days.