i was also delighted when i discovered the milk bar cook book by christina tosi. i've tried a few of the cookies and i still can't decide which one is my favorite. these salted double-chocolate cookies are definitely fighting for the number one spot.
the goods:
the crumb
- 2/3 cup flour
- 1 tsp cornstarch
- 1/2 cup sugar
- 2/3 cup cocoa powder
- 1 tsp kosher salt
- 6 tbl butter (melted)
the cookies
- 16 tbl butter (room temp)
- 1 1/2 cups sugar
- 1/4 cup glucose (or 2 tbl corn syrup)
- 1 egg
- 1/4 tsp vanilla
- 2 oz 55% chocolate (melted)
- 1 1/4 cups flour
- 3/4 cup cocoa powder
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 3/4 tsp kosher salt
- 1/2 recipe of chocolate crumb
the equipment:
standup mixer, sheet pans, plastic wrap
the how to:
the crumb
- preheat oven to 300F
- combine flour, cornstarch, sugar, cocoa powder, salt into bowl
- add melted butter and mix together until small clusters form
- spread clusters onto sheet pan lined with parchment paper and bake for 20 minutes, breaking them up occasionally
- allow crumb to cool before using in other recipes
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*store crumb in tupperware in fridge for up to 1 month |
- combine butter, sugar and glucose (or corn syrup) on medium-high for 2-3 minutes
- add egg, vanilla and melted chocolate and beat on medium for 7-8 minutes
- on low, add flour, cocoa powder, baking powder, baking soda and salt and mix until dough just comes together for about 1 minute
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batter should feel fluffy and creamy, like icing |
- measure out 1/4 cup of dough and place onto parchment-lined sheet pan
- tightly wrap pan(s) with plastic wrap and store in fridge for 1 hour to 1 week (i recommend 24 hours)
- preheat oven to 375F
- set dough onto parchment-lined sheet pan and bake for approximately 18 minutes
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set cookies 2-3 inches apart before baking |