I generally don’t buy cookies – store- or bakery-bought ones almost always disappoint me, as homemade ones are so much better. Unless, of course, you are talking about cookies from Momofuku Milk Bar, where baking genius Christine Tosi whips up some pretty amazing treats. She has developed a
cult following for her desserts – particularly her Crack Pie – and is now sharing her recipes in a new book. Momofuku Milk Bar (Clarkson Potter, 2011; $35) is a collection of recipes for the bakery’s favorite items, from savory to sweet. The book includes recipes for Momofuku classics such
as the addictive Crack Pie, Compost Cookie, Cereal Milk Ice Cream and Kimchi and Blue Cheese Croissants. Christine Tosi’s road to baking fame began several years ago when Momofuku founder David Chang asked her to make a dessert for service at Ssäm Bar one night.
Just like that, the pastry program at Momofuku was born, and Christina’s lighthearted desserts helped Ssäm Bar earn three stars from the New York Times and Ko two stars from the Michelin Guide. Soon enough, Christina and company opened their own bakery, and the rest, as they say, is history.
One of my personal favorites among the Milk Bar repertoire is Tosi’s Chocolate-Chocolate Cookies, which are big, moist, really chocolaty and a bit salty. Like her Crack Pie, they are very addictive.
