With creative concoctions such as crack pie, cereal milk and compost cookies, (just noticing my unintentional alliteration) pastry chef, Christina Tosi has developed quite a following at Momofuku Milk Bar in New York. With the release of her new cookbook, Christina embarked on a nationwide book tour and brought her east coast treats to the Bay Area.
Her stop at Williams-Sonoma Union Square, San Francisco included a demo and samples of her famous cookies. No thanks to city rush hour traffic, I only caught the last bit of her demo, but the cookies did make up for it. FYI, I did not eat all of these on my own. I spread the love for Milk Bar to a few friends 
Here are my notes on each one.
Taste Test:
Compost Cookie- chocolate chips, butterscotch chips, graham crumbs, pretzels, potato chips, coffee grounds and oats. Sounds like something you’d make when you have too many expired things in your pantry, but every one of these ingredients are essential to the incredible flavor of the cookie. The most immediate flavors I tasted were the graham/brown sugar and coffee. It was comforting. My favorite cookie of the bunch.
Corn Cookie- like a sugar cookie but with the sweetness from corn. It is easily recognizable but in no way overpowering. It makes for a very interesting cookie.
Chocolate-Chocolate Cookie- so intensely chocolatey, the name needs to repeat the word twice. It is actually not too sweet. There is much more focus on the cocoa. Must be eaten with a cold glass of milk.
Cornflake, Chocolate Chip, Marshmallow Cookie- this one reminds me of a rice krispie treat. Christina first bakes a sugared cornflake mixture that gets folded into the cookie dough. Its gives a crispy, chewy texture like in a krispy treat.
Blueberry & Cream Cookie- had a bit of cookie overload so I didn’t get one, but I did get it from the actual Momofuku Bakery in NY. Its like a blueberry muffin in cookie form. A bit too sweet for me.
Christina Tosi’s tips for great cookies:
- 10 minute creaming process! I have never heard of creaming that long but if that’s what it takes to create her delicious cookies I won’t argue.
- Refrigerate for 1 hour before baking so the butter in the cookies can firm up again after the creaming process. The cookies will then bake before spreading. From experience, unless you like a sheet pan of one cookie, this is an important step.
- Pat down cookies slightly before putting in the oven. This will help the cookies have an even spread.
If you can’t make it to NY, luckily Momofuku cookies can ship!
Momofuku Milk Bar
251 e 13th st
new york, ny 10003
Order online
