Welcome back to Cookie Monday! Enjoy this week’s installment:
I found the Momofuku Milk Bar Cookbook at the library recently, and have spent the past week pouring over all the recipes and techniques. The base recipes and ingredients that are used by Christina Tosi at this legendary bakery in New York City seem incredibly unique, which is no doubt why her cakes, cookies, and ice creams are so renowned.
One of the chapters in the book is based on something that she calls “the crumb.” It’s essentially a very stiff cake dough, moistened only with melted butter, that’s baked in small pieces and then folded into other desserts. There are quite a few variations of crumb recipes, from milk, to vanilla, to birthday cake, but I chose the chocolate crumb because it uses basic pantry ingredients. I know that milk powder and invert sugar (glucose) are common staples in commercial kitchens, but I wanted to make a recipe that can be made from everyday ingredients.
With a cup of peanut butter chips (a new addition to Trader Joe’s—hurry and buy them before they sell out), the chocolate crumbs are folded into a cookie dough based off of Cook’s Illustrated’s recipe for Brown Sugar Cookies. The cookies smell incredible even before going into the oven, but when they are freshly baked, chewy on the inside and crisp on the outside, with melted pockets of peanut butter, and chunks of chocolate crumb, it will take a lot of restraint to avoid eating the whole batch.
Peanut Butter Chip, Chocolate Crumb Cookies
Inspired by the Momofuku Milk Bar Cookbook
Makes about 32-34 cookies
¼ cup sugar
1/3 cup all-purpose flour
1/3 cup cocoa powder
½ teaspoon cornstarch
3 tablespoons unsalted butter, melted
12 tablespoons (1 ½ sticks) unsalted butter, melted
1 cup light brown sugar
½ cup granulated sugar
½ teaspoon table salt
1 egg plus 1 egg yolk
2 teaspoons vanilla
2 cups plus 2 tablespoons all-purpose flour
½ teaspoon baking soda
1 cup peanut butter chips
- For the chocolate crumb: Preheat the oven to 300F and line a baking sheet with parchment paper. Combine all the ingredients except for the butter in a medium bowl and stir to thoroughly combine. Add the butter and mix until a coarse mixture forms. Pour the crumbs out onto the baking sheet, and bake for 20 minutes, until just slightly moist. Let cool to room temperature before using in the cookie recipe.
- For the cookies: Preheat the oven to 325F and line two baking sheets with parchment paper. In a large bowl, combine the melted butter, brown sugar, and granulated sugar, and whisk to combine. Add the egg, egg yolk, and vanilla, and whisk to combine. Add the flour and baking soda, and fold gently with a spatula to combine. Add the peanut butter chips and the chocolate crumb and fold in gently to combine. Try not to break up the chocolate crumb too much.
- To form the cookies, take 2 tablespoons of the dough and roll it into a ball. Split the ball in half and essentially turn it insides out. Place the rough edges of the split dough ball facing out, while the smooth sides, now become the middle of the cookie. Place the cookie on the baking sheet, 1 rough side facing up and 1 facing into the sheet. Repeat with the remaining dough. Bake for 12-14 minutes, switching the positions of the pans halfway through the baking period. Once they have set on the edges and have fissures on top, remove from the oven and let cool on the baking sheets for 3 minutes before transferring to wire racks to cool completely.