All About Cookies: A Milk Bar Baking Book

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Revolutionary Milk Bar founder and baker Christina Tosi has an expansive definition of cookies, along with generous ideas about what can be used for flour and other ingredients. I guess my tastes are just more simple, but I'd rather have a really great chocolate chip cookie than one with 10 different mix-ins. I’ve gone deep into our bag of tricks, brushed up on baking science, even reinvented a few of the Milk Bar classics or some of our favorite flavor stories.

I'm one of those people that loves all things Tosi, because I usually find a flavor combination that I have never had before. All About Cookies will have you rushing to preheat your oven and push your culinary boundaries to the next level.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. 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. And all that creativity is meant to rub off: Through dozens of recipes, she shows you how to mix and match ideas, flavors, and textures to turn you into a cookie wizard.

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. 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. I took the leap to move to New York City, hone my skills, and sharpen my craft—and find direction in my life.It's really delicious, and when a baker can make me love something that I normally don't like, it's an achievement. This action packed cookbook walks you through cookies in all shapes and sizes, from the classic drop cookie to crunchy cookies and XXL cookie pies. 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. She remixes an old classic into the S’Moreo, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich. I was happiest when my head was down, when I was lost in my own imagination, a wooden spoon and a beat-up bowl ready for magic to be made.

Blueberry Corn bars - as with her Blueberry and corn cake from All about cake, this one was absolutely delicious. I recommend a heavy bottomed baking sheet as they are less likely to warp - a flimsy baking sheet results in uneven heat distribution, which means some of your cookies will bake unevenly, usually burning at the bottom. The book starts off with her discussing her love of baking, her love of cookies, recommended ingredients, and recommended methods. I loved everything about them, even the fake banana extract flavor (which reminded me of banana laffy taffy. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.She remixes an old classic into the marbled chocolate s’more cookie, takes us on a flavor journey with blueberry-and-corn bars, and introduces us to a new favorite with the jelly-donut cookie sandwich.