Actually, the first thing we had from Milk Bar was from Momofuku next door. After our lunch there, we ordered Milk Bar’s (Christina Tosi started at Momofuku so they stay tight) crack pie off the Momofuku dessert menu:
It has an oat-filled crust, and the filling is like it wants to be a really thick custard but is so much more sweet and sticky than that. I’m all about pies so I know my ideas about them can be a little critical, but this wasn’t one of my faves. With a big howEVER, though, a few years ago, crack pie got a crazy amount of attention from the media (think Magnolia Bakery cupcake level), and people were just super enthusiastic about it. I’m sure I’m in the minority. I hope if you try a slice, you’ll be a fan of it. The recipe is available here at BA. Thing is, we decided to run next door to Milk Bar proper and just pick up a couple of cookies for later and see what we thought of those. We weren’t wild about these corn cookies:
Or these compost cookies. Now, they weren’t bad at all. They just weren’t faaaaabuloussssss.
Anyway, last week the boys didn’t have a lot of homework one night so I decided to make the batter for the compost cookies from one of her cookbooks (the recipe is on the Milk Bar official site, too) to give the boys an opportunity to get a little creative in the kitchen. Maybe if we did our own thing with it, we could make them more to our liking. No matter what, it would be fun to play around with.
If you have a chocolate chip recipe that you like, making it minus the chips will give you an excellent base for the next part.
I made just a half batch of batter from the compost cookie recipe so we didn’t have too many going on (seriously the more we make, the more I’m going to have to think about NOT eating). On the kitchen island, I put out a selection of things the boys could choose from to include — which is why they’re called ‘compost’ cookies — you just put in whatever sounds good. Oats? Choc chips? Pretzels? Leftover Halloween candy? Any or all. That’s the fun part.
I made each of them a bowl of half the batter, and a few salty and sweet things put out. Of *course* they thought it was super fun, and the final dough they made didn’t share very much in common. It was a great way to finish off partial bags of chips and a peanut butter jar that was getting low too.
Shugie, a little of everything. Have to say, the salty pretzels MADE it.
The cookies rested in the fridge as dough for 24 hours, then we baked them.
Second only to cold raw cookie dough, in my world, is a cookie so hot out of the oven that you have to eat it with a spoon.
Really, really, really good.
Right now on the Milk Bar site is the recipe for their ‘Really Big Holiday Chocolate Cookie‘ which is one of those giant cookies the diameter of a pie and yeah, that does sound like fun too.
Merry Christmas to all of you who celebrate today! Xoxo!