There’s a theme to many of my food posts. Have you noticed? Things I made that I miss from New York.
You were thinking: things that are bad for you? Fair enough. (Actually, before we left, I truly made a list of things from NY I’d like to learn to replicate. This pizza was step one.)
These were easier. Anyone can make Momofuku Milk Bar cookies now, because they sell a mix in a box!
Knowing we would at some point start waxing nostalgic about that crazy butterscotch-chocolate-coffee-powdered milk-pretzel-potato chip-combination of a cookie, we picked up a box of cookie mix before leaving town. I bought ours from the Milk Bar around the corner from our apartment (danger, danger) and they sold me small bags of Cape Cod Potato Chips and Snyder’s Pretzels alongside it; the box mix includes chocolate and butterscotch chips, oats, graham crackers and coffee, but you need to add your own favorite potato chips and pretzels.
Crispy on the edges, chewy in the center–and straight out of the East Village.
Compost Cookie Mix (And I just learned that you can take baking classes from Milk Bar, too!)
P.S. My other favorites in NY: Levain bakery and (seasonal) City Bakery Cookies.
{ 8 comments… read them below or add one }
yours look better!
Thanks! To be honest, I think they may be better than the current ones. I feel like Milk Bar changed the recipe after a year or so, when they started selling them for shipping. You used to be able to go in and get them fresh from the oven and now they only sell them prewrapped, with a list of ingredients that includes a lot of preservatives for longer shelf-life. Aron and I thought these tasted more like the ones we loved so much when Milk Bar first opened.
in that case, i’ve never had the original! only the cellophane wrapped goodness 3 blocks down, which i no longer hold in such high regard.
these look heavenly. i found a recipe for the compost cookie; but the mix seems a heck of a lot simpler. may have to indulge; there is nothing like sweet and salty cookies.
I agree! I always add a little extra salt to chocolate chip cookies.
I just got the cookbook and attempted the fruity pebble marshmallow cookies. I thought I had failed big time, but the cookies looked much like yours do in these pictures. Since you’ve been to Milk Bar, can you tell me if they should be more thin, with very brown edges? I’m going to retrace my steps and attempt again, but maybe I’m expecting something different.
Also, I can’t wait to try the compost cookies. I’ve only had the prepackaged delivered to Atlanta, so it’ll be nice to taste the real thing. Love this post!
Thanks, Beth! I have a feeling, if they tasted good, that you succeeded then! They didn’t sell fruity pebble ones in the shop by our house, so that could be a cookbook specific one… but they did have a cornflake cookie that featured marshmallow and I recall there being some variation in how thin or thick it was. I liked the ones best that were puffier in the middle so that the dough almost tasted a bit undercooked and then crispy at edges. But some days we went and the cookie was more uniform and thinner. I’m not sure which the bakers themselves would call more desirable, but I think as long as you were happy with the flavor… Success!
Love Milk Bar’s Compost Cookies – these look absolutely scrumptious!
{ 1 trackback }