I thought for sure that the Ritz crackers would not be crispy on the second (or third) day, but they were, and what I have learned is that I can never be alone in a room with these cookies because I cannot be trusted. 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. She is the author of Momofuku Milk Bar , Milk Bar Life , All About Cake , Milk Bar: Kids Only, Dessert Can Save the World , and, for children Every Cake Has a Story . She remixes an old classic into the marbled chocolate s'more cookie, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich. The Caramel Apple-Walnut bars are good, but only if you really love Walnut, because these are like 95% taste of walnut.

The book starts off with her discussing her love of baking, her love of cookies, recommended ingredients, and recommended methods. However, by the time you get to the end, it's a VERY deep caramel, and when I added the apple juice, cream, butter, etc, it was so dark it overpowered the other flavors.Listen, I’ve made a few batches of cookies in my day, and when there isn’t a mixer handy, I roll up my sleeves and flex my biceps, but a stand mixer saves a lot of hassle and helps make sure every single batter and batch is completely homogenous. I wonder if baking them like that dried them out too much, baking out the taste of the brown butter, and making the texture not as great as they could be?

There are several recipes here on my to try list and I really enjoyed the section on how to build a cookie cake. I'll admit my bias--I'm a cookie girl, so I was primed to like the content, but she's had cookies in all of her other cookbooks, many of which did nothing for me. So many innovative ingredients and flavors entice just as the clear directions, preface and overview of preferred ingredients, photography, helpful hints, and accessible Tone and Style make me keep flipping pages as I drooled and jotted down what I wanted to bake soon.Too many a batch of cookies has been lost because someone foolishly told themself “I’m sure I’ll know when 12 minutes is up” - trust me, you won’t. In All About Cookies, Christina Tosi brings us into a cookie wonderland, with recipes from and inspired by Milk Bar’s fan favorites. I recommend a heavy bottomed baking sheet as they are less likely to warp - a flimsy baking sheet results in uneven heat distribution, which means some of your cookies will bake unevenly, usually burning at the bottom. Chipless Wonders: I can’t even believe I made a cookie without chocolate, or coconut, or some other kind of add-in. This is a great book on cookies and covers several unique cookie categories and almost all the recipes are creative and fresh.

It also has recipes that empower you to make decisions, and none of the ingredient lists are a mile long. I also liked that, unlike most of her other books, this one felt a lot more accessible in terms of ingredients and difficulty.Christina Tosi is the two-time James Beard Award-winning chef and owner of Milk Bar, with locations in New York City, Toronto, Washington, D. A mind-blowing collection of over 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.

your pantry with all the tools and ingredients you need to get down, and shares her time-tested tips and tricks for cookies that pack in the flavor and the fun, and challenges the home baker in all of us to put their imagination to the test. I guess my tastes are just more simple, but I'd rather have a really great chocolate chip cookie than one with 10 different mix-ins.And all that creativity is meant to rub off: Through dozens of recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard. Plus, the cookie flavors I chose have been hits for so long that the recipes for them are actually in Tosi’s first cookbook and not the new one, so my idea of replicating the real Milk Bar cookies with her new book wasn’t going to work out. A scoop helps guarantee your cookies are the same size, which will help ensure they bake consistently. But I did find a couple recipes I'd like to try and if you're looking for some new cookie recipes you could definitely find something new to try in here. I was never crazy about cereal milk, though, as a kid I ate the cereal and poured the milk out afterward, and I still do.