But I was curious about this version because of the strong flavor of molasses; I was sure it would be overpowering. I made this twice, and the picture is the 2nd time, because the first time had the entire top of each cookie covered in blueberry compote. After recently reading Christina Tosi's memoir/cookbook Dessert Can Save the World, I wanted to check out some of her cookbooks. Chipless Wonders: I can’t even believe I made a cookie without chocolate, or coconut, or some other kind of add-in. Milk Bar has a roster of triedand-trues that we’ve made for years: the cornflakechocolate chip-marshmallow cookie, the compost, the confetti, the corn, the chocolate-chocolate, the blueberry and cream.

Cashew Praline Blondies, but with pistachios - I burnt the brittle for this as well, so I had to redo that. Our bakery has cranked out a few thousand batches of cookies in our day - whether you're making them in a 140 quart industrial mixer or with a mixing bowl and spatula in your home kitchen, the tools of the trade are largely the same. Bring 1/4th of the sugar to a dry amber, and then add another 1/4th, etc etc, until you have a caramel. It's not something for the casual cookie baker, but there are some incredible ideas and recipes in here that can really make deserts next level. Known for baking outside of the lines and turning dessert on its head, Christina founded Milk Bar in 2008, with locations now in New York City, Toronto, Washington DC, Las Vegas, with a Los Angeles location coming soon.

These felt more reasonably like cookies you could make at home without access to a commercial kitchen and obscure ingredients. 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. But some people thought I had overcooked them, as they tasted a tiny bit bitter, so I would recommend if you make them, to not take the caramel for the praline to too deep an amber color. This offer may not be combined with certain other offers or discounts and cannot be applied to previous purchases.

Cashew Praline Blondies - I expected to love these so much, but the addition of cashews didn't really impact the flavor too much for me. Chocolate Peppermint Pretzel Snaps, for which you make chocolate wafers, caramel and a peppermint white chocolate coating. NEW YORK TIMES BESTSELLER • 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. Blueberry Corn bars - as with her Blueberry and corn cake from All about cake, this one was absolutely delicious.She was also a judge on Fox's MasterChef Junior series, was featured on the hit Netflix docu-series Chef's Table: Pastry , and hosts the Netflix series Bake Squad .

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.

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. While I like Tosi's story and she seems like a super fun and creative person, her desserts are just too over the top for me.

Tosi doles out more than 100 dreamy concoctions in her fourth cookbook, All About Cookies, from French Toast Cookies to Strawberry-Pretzel Ice Cream bars, and if my early years had signature flavors, she somehow found them. I tried them with both bagged marshmallows cut in half, and with mallows mixed in the dough for half size cookies.

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? I am going to attempt some bookies inside, but a lot of the cookies, for my tastebuds, I'd skip over.