I made them several years ago after seeing the pastry chef from Momofuku Milk Bar on Martha Stewart making them. They are kind of a pain but oh so good.
I finally made them again last week with Karlie's help. She got mad because I cracked the eggs while she wasn't in the kitchen and she didn't get to do it. This two and half year old niece of mine is fiercely independent and likes to do everything herself. I had to remind her repeatedly that these cookies would not involve sprinkles. She wasn't quite sure if she would like these sprinkle-less cookies, but finally tasted one and approved. Everyone loves these cookies, they are phenomenal.
There are two steps to this recipe and I did the Milk Crumbs in advance, quadrupling the recipe and freezing half of that. I doubled the cookie recipe and it made 6.5 dozen cookies. The recipe says 14 cookies, so those must be huge cookies! I used my 1 ounce cookie scoop for these. Cookie scoops have totally changed my baking life, by the way. So much easier than spoons. My local restaurant supply store has them in a whole range of sizes.
These cookies are not cheap to make but are really worth the cost and effort. I made one batch for company the first night, some for my parents to take home, another batch for us and mailed some to my friend Christi who I know loves them.
Today I am catching up on Etsy orders, and hopefully sewing a bit.
I work for the next six days which will be pretty crazy with Valentines madness at work.
Monday and Tuesday I will be helping out in the floral department. I wish I had gotten a bit more practice as I will be in the midst of the craziest department in the store on Valentines, yikes! It should be fun though.
I'm thinking about making truffles for Valentines gifts but I'm not sure if I can make it happen since I will be at work everyday. We shall see. I missed taking a truffle making class by the creator of Vosges chocolates last weekend at work and was really bummed about that.
2 comments:
Hi there,
your cookies look amazing! They look closest to the ones from the actual milk store. Was there anything you did differently to the recipe? I've been racking my brain to figure out what I can do differently to get the same results...if you could help I would appreciate any feedback! Thanks!
Hi, thanks for your comment. It has been a while since I made these but I do like to freeze my balls of dough before baking. I do this with most types of cookies that I make and bake straight from the freezer. You may have to adjust the baking time a bit but they don't spread as much and stay softer in the middle, which I love! Did you use the glucose? I think using that instead of corn syrup really helps with the texture as well. Good luck! By the way, I never blogged them but did make the Milk Bar compost cookies last Fall and they are great too!
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