Chocolate Chip Cookies from Milk Bar Life

milk_bar_chocolate_chip_cookies5I’ve heard a lot about Momofuku Milk Bar over the years but I’ve never been able to visit. Their desserts are well-known (especially Karlie’s Kookies and Crack Pie) and when I saw that Momofuku Milk Bar founder Christina Tosi was releasing a new cookbook, Milk Bar Life, I had to try it. If I can’t visit the Milk Bar in person, at least I can make some of the recipes at home. Unlike Tosi’s first cookbook, Momofuku Milk Bar, Milk Bar Life does not focus extensively on desserts. Instead, Tosi includes more savory foods and focuses on simple and nostalgic recipes featuring supermarket ingredients.

milk_bar_life_coverMilk Bar Life was a little disappointing to me. It does not have two of my must-haves for cookbooks: pictures of every recipe and sections that make sense. While I will make a recipe that sounds good even if there isn’t a picture of it, photos of the food are what really draws me in. Seriously, a cookbook without pictures of everything?! Why does this even exist? I also like clear sections for recipes (ie Breakfast, Main Courses, Desserts). Milk Bar Life contains categories like Hand-Me-Downs, We Are Family, and Craft Night/Sleepover. It makes it much harder to find recipes and the book feels scattered and not very cohesive. Some of the recipes sound really good and interesting (Maple Pecan Cookies, Fruity-Pebble Meringues with Passion Fruit Curd, Roast Chicken) while others fall flat (Cheesy Onions, Ritz Cracker Ice Box Cake, Grilled Ham and Cheese Corn Cookie).

milk_bar_chocolate_chip_cookiesDespite being disappointed by the initial read through, I decided to try the Chocolate Chip Cookies. It’s pretty hard to get a chocolate chip cookie wrong and I was intrigued by Tosi’s note that her grandmother used to add Rice Krispies to her cookies.

milk_bar_chocolate_chip_cookies1{The recipe said to use a wooden spoon, so naturally I used one of the glitter wooden spoons Stacie made for me}

milk_bar_chocolate_chip_cookies2{Carefully mixing the chocolate chips and Rice Krispies into the batter}

milk_bar_chocolate_chip_cookies3{“Cookie-sized” cookies}

milk_bar_chocolate_chip_cookies4{The end result}

Chocolate Chip {and Rice Krispies} Cookies from Milk Bar Life

Yield: 1 1/2 dozen cookies

1/2 pound (2 sticks) unsalted butter, melted and still warm (not hot) to the touch
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour {or 1 1/2 cups if adding Rice Krispies}
2 tablespoons nonfat milk powder
1 1/4 teaspoons kosher salt
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 (12-ounce) bad semisweet chocolate chips
{1/2 cup Rice Krispies, optional}

Heat the oven to 375°.

With a wooden spoon or sturdy spatula, mix together the butter and both sugars in a large bowl, flexing your biceps, until homogenous, about 1 minute. Add the egg and vanilla and stir until combined, about 1 minute.

Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined, about 30 seconds. Add the chocolate chips {and Rice Krispies} and mix until evenly distributed, about 30 seconds. (If your dough is exceptionally wet, it’s a factor of too-hot melted butter. Throw it in the fridge for a few minutes to firm up before baking.)

Portion 2 3/4-ounce scoops of dough 2-3 inches apart on a greased or lined baking sheet {I have no idea how much cookie dough weighs and thought it was silly of Tosi to only use weights for this step. I used a heaping tablespoon worth of dough and made each cookie “cookie size” or about 1 1/2 to 2 inches. I ended up with about 2 dozen large cookies.}. Bake the cookies for 10 to 12 minutes, until golden brown. Cool completely on the pan {I set them on cooling racks so they wouldn’t bake any more}.

milk_bar_chocolate_chip_cookies6The recipe was a little different than I was used to as it called for melted butter, not much sugar, and a lot of salt. I was a little worried about finding the nonfat milk powder at my grocery store but it was right there in the baking section. These cookies were really good. I mean really good. They weren’t super sweet and actually tasted a little buttery and salty, but in a good way. These called for a lot of chocolate chips (much more than I’m used to using) which added enough sweetness. The Rice Krispies were a fun addition that added a little crunch. When these came out of the oven, they were very thin and I thought they would be hard and crunchy. Instead, they were chewy with a great texture. While the layout of the cookbook is disappointing and some of the recipes sound very strange, I’m glad I got Milk Bar Life for this recipe alone.


milk_bar_chocolate_chip_cookies83 out of 5 for Milk Bar Life, 5 out of 5 for the Chocolate Chip Cookies.

I received a copy of this book from Blogging for Books in exchange for my review.


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