Christina tosi shares sweet recipes in cookie cookbook | members only access

Cookies are always in season, but they particularly shine in December when they make appearances at holiday fetes. Those seeking inspiration for the holidays and beyond can find it in

Christina Tosi’s latest cookbook, _All About Cookies: A Milk Bar Baking Book _(November 2022). Random House BAKE WITH CHRISTINA Tosi shared three recipes from _All About Cookies _for AARP

members to try: MILK BAR PIE BARS It’s no surprise that this dense, sweet, gooey monster is a deep part of Milk Bar’s flavor and textural heritage. CRUNCHY CONFETTI COOKIE The sprinkles are

the star of the show in these confetti cookies gone crispy. CHOCOLATE PEPPERMINT PRETZEL SNAPS Snaps are a Milk Bar invention — cookie on the bottom with a spreadable layer on top, paired

with something salty or crunchy then dunked in something to merge the flavors. And these are the very first snap in Milk Bar history. Tosi, a chef, best-selling author and founder of Milk

Bar, brings us into a cookie wonderland, sharing recipes from and inspired by Milk Bar’s fan favorites. The chain of dessert and bakery restaurants began in 2008 inside Chef David Chang’s

restaurant, Momofuku. Today, Milk Bar has branches in multiple cities including New York City, L.A., Boston, Las Vegas, and Washington, D.C. _All About Cookies_ contains some of the

celebrated pastry chef and 41-year-old entrepreneur’s most coveted recipes, such as the crunchy corn cookies (a cornbread-like cookie “cranked up to an 11” by sugar and butter, Tosi writes

in the book) and compost animal crackers. There are also gooey cookies, crispy cookies, bar cookies and even cookie cakes that bakers of all levels can make. In true Tosi fashion, her

cookies go beyond the ordinary, though she uses simple, accessible ingredients to create whimsical treats that delight. “Sometimes, even the most basic ingredients have an opportunity to

contribute to the flavor story, or in this case, drive it,” Tosi writes of her jelly doughnut cookie recipe. This recipe relies on leftover fryer oil to imbue these cookies with a classic

doughnut taste (no worries, if you don’t have leftover fryer oil, she has substitutions). Similarly, the pumpkin dulce bars make use of ingredients often found in the pantry (surely you have

a couple of cans of pumpkin left over from the fall tucked away). “I fell in love with the combo of pumpkin and dulce de leche when we dreamed it up as the star layers of a

cinnamon-butterscotch sponge cake at Milk Bar,” Tosi writes in the book. Now, this combo is the star of its own bar cookie that’s probably best enjoyed with a cup of coffee. Cookies captured

Tosi’s heart as a child. She shares in _All About Cookies_ that she dreamed of opening a bakery dedicated to cookies. “Cookies were the secret to living my life on my terms,” she writes.

“Decades later, not a single thing has changed.”