I appreciate that they give the ingredients both by weight and not, and I love an opinionated section at the front that specifies brands of ingredients and where to obtain them. Whether you're swapping out peanut butter for marshmallow fluff or adding Milk Bar's famous Birthday Crumbs to a recipe, this cookbook will reimagine the cookie game for new bakers and pros alike. I’ve gone deep into our bag of tricks, brushed up on baking science, even reinvented a few of the Milk Bar classics or some of our favorite flavor stories. I tried them with both bagged marshmallows cut in half, and with mallows mixed in the dough for half size cookies.

She is also the author of two additional cookbooks, Momofuku Milk Bar (2011) and Milk Bar Life (2015). There are several recipes here on my to try list and I really enjoyed the section on how to build a cookie cake.Cashew Praline Blondies - I expected to love these so much, but the addition of cashews didn't really impact the flavor too much for me. It also has recipes that empower you to make decisions, and none of the ingredient lists are a mile long. I'd recommend it more for serious bakers and Milk Bar fans - Tosi is extremely thorough and many of these recipes are pretty involved. NEW YORK TIMES BESTSELLER • A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad , and inventor of the Compost Cookie.

Milk Bar has a roster of triedand-trues that we’ve made for years: the cornflakechocolate chip-marshmallow cookie, the compost, the confetti, the corn, the chocolate-chocolate, the blueberry and cream.I remember my father making me drink the cereal milk when we were on camping trips because he didn’t want to put milk in the trailer’s septic tank or whatever. There are a lot of bonus toppings, icings and glazes in here, so you're really getting even more recipes than are in the book. These felt more reasonably like cookies you could make at home without access to a commercial kitchen and obscure ingredients. Update: ON the 2nd batch I made, I used corn powder from freeze dried corn that I pulverized myself, and I also used bread flour (like she recommends in her first book), and it made SUCH a difference! And what’s come out is a collection of brand-new cookie recipes, ideas, and even cookie forms that I have never been more excited about.