New Years Eve and I have always had a bit of a love/hate relationship since living in NYC. There’s always a constant pressure to do something fabulous and more often than not I end up a bit disappointed. This year, I’ve decided to have a chill night with friends, playing poker and eating good food. The moment I saw the recipe for these cookies I knew they were perfect for the occasion. Especially after last year’s NYE where I somehow ended up in a private Times Square viewing area, 10 feet away from New Kids on The Block- covered in a stream of gold confetti. (True Story.)
This wonderful recipe comes from one of my new Christmas Presents: The Momofuku Milk Bar Cookbook. I am ashamed to say I’ve never actually been to the Milk Bar, but after reading all of the amazing recipes in the book I’m sure that I’ll be heading there soon. The book is full of whimsical and complex desserts that sound too good to not try. (Cereal Milk Ice Cream anyone?) Even the simple cookie recipes are more involved than some, but I think it would be a good New Years challenge to attempt some more difficult recipes! (I’m actually thinking of trying to bake my way through it- anyone interested in this?)
What makes these cookies unique is the use of a “crumb” integrated into the cookie dough. The “crumb” concept is used a lot in the book and I really like the idea. In this case- I made some Birthday Cake crumb and then mixed it into the dough. It really gave these cookies that cake batter/funetti taste that I love so much. Upon tasting these, I think there’s no better way to describe them than: Crispy on the outside, soft centers, taste like birthday cake. Perfect right??
*Note- the Momofuku recipe is written in both grams and cups/spoons. I didn’t bother with weighing everything, but I left that in if you choose to. Also- I know this recipe contains lots of steps, but trust me it’s worth it. These cookies are SO good.
- 1/2 cup 100 grams granulated sugar
- 1 1/2 tablespoons 25 grams light brown sugar, lightly packed
- 3/4 cup 90 grams cake flour
- 1/2 teaspoon 2 grams baking powder
- 1/2 teaspoon 2 grams kosher salt
- 2 tablespoons 20 grams rainbow sprinkles
- 1/4 cup 40 grams grapeseed oil (or canola oil.)
- 1 tablespoon 12 grams clear vanilla extract
- For the Birthday Cake Crumb: Heat the oven to 300°F.??
- Combine the sugars, flour, baking powder, salt, and sprinkles in the bowl of a stand mixer fitted with the paddle attachment and mix on low speed until well combined.??
- Add the oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.??
- Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.??? (Mine needed WAY less time. They were done after 10/12 minutes. I'd set your timer for 12 and check on them. You don't want them to be browned.)
- Let the crumbs cool completely before using in a recipe or scarfing by the handful. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer.??
Nutrition Information:Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g
Recipe from: Momofuku Milk Bar by Christina Tosi