New Years Eve and I have always had a bit of a love / hate relationship since living in New York. There is always a constant pressure to do something fabulous and usually I end up a little disappointed. This year I decided to have a chill night with friends, play poker and eat well. When I saw the recipe for these cookies, I knew they were perfect for the occasion. NYE especially after last year when I somehow ended up in Times Square private viewing area, 10 feet New Kids on the Block- covered in a stream of gold confetti. (. True Story)
This wonderful recipe comes from one of my new Christmas Presents: The Momofuku Milk Bar Cookbook. I am ashamed to say I never went to the Milk Bar, but after reading all the amazing recipes in the book that I'm sure I'll be there soon headed. The book is full of fanciful and complex desserts that seem too good not to try. (Cereal Milk Ice cream anyone?) Even the recipes simple biscuits are more involved than others, but I think it would be a good New Year challenge to try some more difficult recipes! (I'm thinking about trying to cook my way through it- anyone interested in this?)
What makes these unique is the use cookies a "crumb" incorporated into the cookie dough. The concept of "crumbs" is used a lot in the book and I really like the idea. In this Case- I made some birthday cake crumbs, then mixed into the dough. It really gave these cookies cake batter / funetti taste that I love. By tasting them, I think there is no better way to describe that: Crispy on the outside, soft centers, taste like birthday cake. perfect right ??
* Note- the Momofuku recipe is written in both grams and cups / spoons. I did not bother with any weight, but I left that if you choose to. Also- I know that this recipe contains a lot of steps, but believe me it is worth it. These cookies are so good.
- 16 tablespoons (225 grams, 2 sticks) butter, at room temperature
- 1½ cups (300 grams) sugar
- 2 tablespoons (50 grams) of glucose or 1 tablespoon (25 grams) of corn syrup
- 2 eggs
- 2 teaspoons (8 grams) extract light vanilla
- 2½ cups (400 grams) of flour
- ⅔ cup (50 grams) of milk powder (* really the star ingredient in these cookies!)
- 2 teaspoons (9 grams) cream of tartar
- 1 teaspoon (6 grams) of baking soda
- 1¼ teaspoons (5 grams) kosher salt
- ¼ cup (40 grams) sprinkles arc
- ½ birthday cake recipe Crumb (recipe below - I halved the recipe, but by all means do all thing- serait- it great in ice cream?)
- for Confetti cookies Combine butter, sugar and glucose (corn syrup) in the bowl of a stand mixer fitted with the paddle attachment and medium-high heat cream for 2 to 3 minutes. Scrape the bowl, add the eggs and vanilla and beat for 7-8 minutes. ? (Do not skip this 10 minutes creaming the fine it is what makes their cookies so good! You want the mixture to get really soft, pillowy and pale.)
- Reduce speed to low and add mixer the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Stir until the dough comes together, no more than 1 minute. (Do not leave the machine during this step, or you risk over mix the dough.) Scrape the bowl with a spatula. ??
- Still on low speed, add the birthday cake crumbs and mix for 30 seconds until they are incorporated. ??
- Using a spoon ice cream 2¾-ounce (or an ⅓ cup), the portion the dough on a baking sheet with parchment paper. Pat the tops of flat cookie dough domes. Wrap the pan of the sheet in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake your cookies to room temperature, they will not cook well. ??
- Heat oven to 350 ° F
- Place the chilled dough a minimum of 4 inches apart on parchment or metal sheets lined Silpat. Bake for 18 minutes. (Again the necessary mine less: 14 minutes is the ideal time to mine I keep checking on your own to find the sweet spot..)
- The puff cookies, cracked, and spread. After 18 minutes, they should be very lightly browned at the edges (golden brown on the bottom). The centers will show only the color of early signs. Let the cookies in the oven for an additional minute or the colors do not match and cookies still seem pale and doughy on the surface.
- Cool cookies completely on sheet pans before transferring them on a plate or an airtight container for storage. At room temperature, the cookies keep fresh for 5 days; in the freezer, they will keep for 1 month.
- ½ cup (100 grams) granulated sugar
- 1½ tablespoons (25 grams) light brown sugar, lightly packed
- ¾ cup (0 grams) cake flour
- ½ teaspoon (2 grams) baking powder
- ½ teaspoon coffee (2 grams) kosher salt
- 2 tablespoons (20 grams) sprinkles arc
- ¼ cup (40 grams) of grapeseed oil (or oil canola.)
- 1 tablespoon (12 grams) extracted clear vanilla
- for the birthday cake Crumb: Heat oven to 300 ° F. ??
- Combine sugar, flour, baking powder, salt, and waters in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined . ??
- Add oil and vanilla and paddle again to distribute. Wet ingredients act as glue to help dry ingredients in small groups; keep paddling until happens.??
- Spread the clusters on a plate lined with parchment or Silpat. Bake for 20 minutes, breaking sometimes. The crumbs should still be slightly moist to the touch; they will dry and harden on cooling ???. (Mine necessary WAY less time. They were made after 10/12 minutes. I put your timer for 12 and check on them. You do not want browned.)
- Cool crumbs completely before using in a recipe or scarfing by the handle. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the refrigerator or freezer.??
Recipe: Momofuku Milk Bar by Christina Tosi