One day, I’m like: “look at me making healthy changes!” The next, “put every delicious item in your pantry into buttery cookie dough and then put it in your face”. In my defence? Christina Tosi is clearly a psycho, in the best possible way. I also hasten to add: I’m giving all of these away,
after I eat a couple.
These cookies are sisters with the cornflake-marshmallow cookies I made earlier this year, because they were both birthed by Momofuku Milk Bar. Speaking of sisters, I love both of mine. In one week, one of them got a cooler-than-thou (and by thou I mean me) cartilage piercing and the other applied to go on exchange in Vienna and be a boss. This is just the usj in my family. Also it was my beautiful, wonderful mother’s birthday yesterday so like, shoutoutz mama! You da best. (Not that I don’t do a shoutout to my mother in every single post I’ve ever written, ever..). Dad, you rock too, I hope you are wearing your snazzy pink pinstriped shirt to work today. Keep on keeping on.
Make these cookies. They have a cup of butter in them and butter makes people happy. I suggest you give these away to everyone you love, like, or see on street, because they are day-makers. Bonus: you can put absolutely anything you want in them, sky’s the limit. I used peanut butter M&Ms, mini chocolate chips, and salt-and-vinegar potato chips (yes I did)(and it was awesome)(so there).
After a thoroughly over-cooked first batch, I learned that right around the 14 minute mark is good for these babies. Also, do not skimp on your refrigeration time. Even after chilling the dough balls for over 24 hours, they spread out and melted almost instantly in the oven. If you didn’t chill them beforehand, I’m guessing you’d pull out a tray that was just corner-to-corner, tray-sized cookie. Of course, if that’s what you’re into, all the power, my friend.
Happy eats, and Happy Monday. This going to be an amazing week for all of us, I am sure of it. xo.