Hey! I've made these cookies before and they haven't made cookie dough as loose as that one before! Christina Tosi has some tips in her cookbook: - Use bread flour for the cookies, she says that extra little bit of protein helps to bind the dough together. - I like using a cold egg for the cookies, there's less of a chance of the butter, sugar, eggs turning to soup! She said if the mixture starts looking soupy or broken at any point, throw the bowl in the fridge for 5 minutes to let the butter solidify again and mix again. Your butter looked a little melty on the plate and that might've affected the texture of the dough. - Like what Nate Johnson said, use a stand mixer and freeze the dough! Using a stand mixer really paddles the dough together and creams the dough properly. Freezing the dough makes sure it won't spread and get a little thicker. My tip: - Her instructions say 375 F but I've always found that to be too hot! The cookie browns too fast and the middle is undercooked. Go for 350 F and if you have a fan/convection oven, go for 325 F if you use the fan setting. Hope these help for your next Milk Bar cookie project! :)
Great tips! I knew about that bread flour one, and I was gonna follow through with it, but decided against it(for some reason) at the 11th hour. I know exactly what you mean with that butter looking melty, I thought that. Next time I get it back in the fridge to firm up. I’ll refer back to these next time I make these types of cookies...Or maybe I’ll just put the milk bar cookies on hold until I get that stand mixer...
@@antichef Hope the next ones turn out better! I love Milk Bar and can be quite obsessive about getting them like the ones in the store as well! I found that they're constantly tweaking their recipes so the ones from the cookbook are probably the original versions of their recipes. I found pictures from when they first opened Milk Bar around 2009-ish and the cookies look VERY similar to what you got for the compost cookies and the other ones! If you go on their website, they have a list of ingredients for each of their baked goods and their cookies have flaxseed meal in them and such. I like that they do that though, they're constantly evolving the recipes. I've had the cookies from the store but they're missing that from scratch element... they taste almost stale and they're packaged in plastic like you would get them in a supermarket :( If you ever head to any of their flagship stores in Los Angeles and a new one that opened today (11/15 here in the US) in New York, they have freshly baked cookies I believe! Their New York flagship has cool interactive features like building your own layer cake or making your own giant cookie flavor... I would love to do that someday!
@@antichef DUDE I KNOW THIS VIDEO IS OLD BUT YOU SHOULD REDO IT WITH MORE BLUEBERRYS AND ADD LEMON ZEST TRUST ME ON THE LEMON ZEST APOLOGIZE FOR ALL CAPS TO LATE TO TURN BACK NOW
I worked myself through all Cookie Recepies in the milkbar Book. I do love them all but from my german perspective I find them EXTREMELY sweet. I reduce the sugar by half. (Not the glucose)And they are still very sweet. I put the dough in a plastic container and chill it in the fridge till it is firmed up. Than I roll it into balls. I use a tablespoon to portion them. Than I bake them for 12 minutes. As Long as they are hot they feel like they are raw. After cooling down they are the perfect consistency . You can keep the dough in the fridge for some days and bake yourself fresh cookies every day.
watching your later videos and then coming back to this is surreal. 'oh, this guy REALLY couldn't cook 4 years ago--he's still got the jerky movements and anxiety. Julia Child trained him well.'
Good video, 2 thoughts: (1) If you want excellent cookies, I think you need a stand mixer. I remember seeing a Tosi video where she says that she creams together the sugar and butter for 10 minutes (at highest setting). I've started doing this, and it really makes a difference - I think your arm will get tired before you can get the sugar creamed sufficiently. (2) I really recommend freezing the cookie dough on the pan it is going into the oven on. It looked like you froze half and fridged half. If you freeze, you'll get a lot more time in the oven, and it helps to prevent spreading (from what I could see your cookies looked a little flat). Anyway - really enjoy your channel - hope this is helpful!
Thanks Nate! I promise the stand mixer is on the horizon. I didn’t want to buy one just yet only to be moving to another country and have to buy again because of euro power cord. Soon! The only reason I didn’t leave the baking tray with the cookies in the freezer is because it won’t fit in that tiny freezer! I tried! Hmm, All I got is excuses for ya...
Hmmm...I have one request. Bring one of those things home with you for Christmas. They look amazing. I would love to see them made with wild northern Ontario blueberries. They make every blueberry recipe better!
A hint. When you measured your glucose syrup oil the measuring cup first. In this case you could have filled the 1/4 cup with your melted butter. The syrup will slide right out.
Christina Tosi uses a convection oven in her bakery and the recipes are written to be modified for a conventional (regular at home) oven. Rule of thumb is to increase the oven temp by 25 degrees F and then increase the cooking time. I do not agree with this calculation. I think there is a disconnect in the times and temps they came up with for the at home cook. You were right in your cornflake cookie video to lower the temp and reduce the cooking time. I typically cook most of my cookies at 350F for 12 - 15 minutes. ALSO in regards to creaming the butter for 10 minutes, Christina has said that when she is home and using room temp butter, she is fine with mixing it for only a few minutes. In her bakery though they are using cold butter straight from the fridge to control the temp used by each different baker. I have experimented with both methods of butter (room temp vs cold) in the 10 minute creaming process. I find the cold butter keeps a good consistency and the friction of the stand mixer over the course of 10 minutes softens the butter enough to emulsify the sugar and butter together quite well. I know it would be a pain in the ass to try and use the hand mixer with cold butter, so maybe cut down on the time you spend mixing? Or just get a stand mixer, it's a good investment and saves a lot of headache. One more thing, your cookie sheet might be a little too thin and is causing your cookies to heat up faster, hence the melted out look and over browning. I use thicker cookie sheets specifically meant for baking cookies on them, but that's kind of a personal preference.
thanks!! I need to save all this for next time I'm making cookies, so many helpful tips in here. Next time I'm referring back to this to save me. The stand mixer investment is on the horizon...one day!
This video is 2 years old, so you probably don’t need this advice anymore, but I think the problem is your butter is too soft. If you’re using a microwave to soften it, don’t do that for baked goods. Melted (or very, very soft) butter causes cookies to spread out a lot in the oven. If you’re going to bake, leave the butter on the counter for a day before using it. I’ve been loving your show. My partner and I found you about a week ago and have been watching everything in order. It’s been a blast watching your skills improve. Thanks for taking the time to share your journey.
so baking wise I'm probably in the same boat as you, if anything less experienced. When I make her cookies, I tend to bake at a lower temperature, convection on, take the cookies out while they're still somewhat mushy in the middle, sides are slightly tough. By the time they cool down, the middle solidifies and they tend to look like the ones in the book (this is at least true for when I tried making the corn cookie and marshmallow chocolate cornflake cookie. Not sure if you're in America, but depending on your country the amount of voltage traveling through your appliance can affect the oven's heat. Even within the same country, each oven is different in its distribution and intensity of heat. tldr; play around with oven temp and time
same boat👊I think I messed up a little bit on each step, so by the time I got to baking them in the oven, it was game over. I'll try a lower temp next time!
I love my stand mixer but when I started baking I used the hand mixer and didn't have issues. I did think it was odd that you mixed for time rather than by eye. With cookies I would do it until just combined. And as for the blueberries and the crumb, those should've been folded by hand. I think you over-developed the gluten which in turn made it stickier and harder to work with. Also I agree with the freezing suggestion as I assume Christina makes those in bulk and they're stored in a frozen state. Every oven is different and lets out heat differently. 18 minutes with 6 trays of 12 cookies each is different to 18 minutes with a tray of 5 cookies each. Lastly, how did you store your cookies? The difference between a cake and a cookie is that a cookie goes soft as it ages and a cake gets harder.
lots to learn from on this one. Her recipes are very thorough and detailed so its hard to separate yourself from what she says and draw the line when it comes to certain steps. I find her cookies to be the most challenging thing she makes, especially when comparing to something like that Levain Bakery cookie. Lots of good tips here, I'll refer back next time I want to pain myself with making cookies like this again
Great video! I'm trying these on the weekend. La Tosi does say that the cookie is based on her love of blueberry muffin tops so maybe that's why they're a bit weird. I'm giving them a whirl anyway!
Awesome job as usual! Highlight was the LOTR break. Very relatable. I've actually eaten these at milk bar and made them. I don't think you did anything wrong in the mixing. I'm wondering about the amount of glucose syrup you used. That is the key to the texture in this one. I noticed you used a dry measure not a liquid.. and it also looks like you might have been eyeballing it. Very well done anyway!!
Here is a BIG TIP. Bake cookies at 398 F Like 12min That’s at they will be done faster stay soft on the inside Browned on the inside And not flat puddles (400 works too but I like fkn around with people who HAVE to follow a recipe)
You are using a rather small oven so your cook time is going to be different due to compact size of the oven. The heat in a large oven is spread out over the large area vs a compact oven like yours
You let your butter get too soft before creaming, I’ve made the same mistake before in other cookie recipes. There was liquid on the butter plate meaning the butter was really really soft, which is also why your dough couldn’t hold a scoop shape. Since then, I only take my butter out to sit for 1-2 hours before use or until the butter is soft enough to indent when pressed but still holds its shape.
Your blueberries ended up costing 3 million dollars on hydro for 3hrs. In the oven. I think there might be a misprint on the ingredients? Might be 2 much liquid not enough dry? I think putting the dough in fridge then using a ice cream scoop to form wee balls then back in fridge before baking? Doesn't matter you did an excellent job and I enjoyed your show, lots of giggles.
I at first thought it was a misprint too, then I cross checked the recipe a few times and nope, I’m the misprint. I’m scared to look at the electrical bill to be honest
I know this is a late post, so sorry about this. Post from Australia here. :) How did you stop the milk crumb from being gluggy after you added the white chocolate? mine being a giant, sticky globby mess so in the end I gave up, spread it out a baking sheet and then broke it up into pieces when it set / became dry I have crumbs but it was a slower process...Tossing didn't really help for me and when I stirred it in - glug resulted :(
Does your oven have any regular wire racks on which you can put other types of pans? It looks like the pan you use slides right onto the grooves of the oven.
@@antichef I think that flat pans with maybe 1/2" lip that sit on the wire rack and lets air circulate around the edges will give you better results. I think your dough was loose because of the glucose. Cooling it down is the right thing to do.
I'll tell you why your cookies don't look like hers, it's plain old witchcraft and sorcery. Her recipes are ridiculously difficult and fussy! You're brave to try so many of them!
![Summer Walker - Heart Of A Woman [Official Lyric Video]](http://i.ytimg.com/vi/SFddctbZzw8/mqdefault.jpg)
Hey! I've made these cookies before and they haven't made cookie dough as loose as that one before! Christina Tosi has some tips in her cookbook:
- Use bread flour for the cookies, she says that extra little bit of protein helps to bind the dough together.
- I like using a cold egg for the cookies, there's less of a chance of the butter, sugar, eggs turning to soup! She said if the mixture starts looking soupy or broken at any point, throw the bowl in the fridge for 5 minutes to let the butter solidify again and mix again. Your butter looked a little melty on the plate and that might've affected the texture of the dough.
- Like what Nate Johnson said, use a stand mixer and freeze the dough! Using a stand mixer really paddles the dough together and creams the dough properly. Freezing the dough makes sure it won't spread and get a little thicker.
My tip:
- Her instructions say 375 F but I've always found that to be too hot! The cookie browns too fast and the middle is undercooked. Go for 350 F and if you have a fan/convection oven, go for 325 F if you use the fan setting.
Hope these help for your next Milk Bar cookie project! :)
Great tips! I knew about that bread flour one, and I was gonna follow through with it, but decided against it(for some reason) at the 11th hour.
I know exactly what you mean with that butter looking melty, I thought that. Next time I get it back in the fridge to firm up.
I’ll refer back to these next time I make these types of cookies...Or maybe I’ll just put the milk bar cookies on hold until I get that stand mixer...
@@antichef Hope the next ones turn out better! I love Milk Bar and can be quite obsessive about getting them like the ones in the store as well! I found that they're constantly tweaking their recipes so the ones from the cookbook are probably the original versions of their recipes. I found pictures from when they first opened Milk Bar around 2009-ish and the cookies look VERY similar to what you got for the compost cookies and the other ones!
If you go on their website, they have a list of ingredients for each of their baked goods and their cookies have flaxseed meal in them and such. I like that they do that though, they're constantly evolving the recipes. I've had the cookies from the store but they're missing that from scratch element... they taste almost stale and they're packaged in plastic like you would get them in a supermarket :(
If you ever head to any of their flagship stores in Los Angeles and a new one that opened today (11/15 here in the US) in New York, they have freshly baked cookies I believe! Their New York flagship has cool interactive features like building your own layer cake or making your own giant cookie flavor... I would love to do that someday!
@@antichef DUDE I KNOW THIS VIDEO IS OLD BUT YOU SHOULD REDO IT WITH MORE BLUEBERRYS AND ADD LEMON ZEST TRUST ME ON THE LEMON ZEST APOLOGIZE FOR ALL CAPS TO LATE TO TURN BACK NOW
I worked myself through all Cookie Recepies in the milkbar Book. I do love them all but from my german perspective I find them EXTREMELY sweet. I reduce the sugar by half. (Not the glucose)And they are still very sweet. I put the dough in a plastic container and chill it in the fridge till it is firmed up. Than I roll it into balls. I use a tablespoon to portion them. Than I bake them for 12 minutes. As Long as they are hot they feel like they are raw. After cooling down they are the perfect consistency . You can keep the dough in the fridge for some days and bake yourself fresh cookies every day.
I really like how you include the waiting bits. Really comforting vibe and good cookie.
watching your later videos and then coming back to this is surreal. 'oh, this guy REALLY couldn't cook 4 years ago--he's still got the jerky movements and anxiety. Julia Child trained him well.'
Good video, 2 thoughts:
(1) If you want excellent cookies, I think you need a stand mixer. I remember seeing a Tosi video where she says that she creams together the sugar and butter for 10 minutes (at highest setting). I've started doing this, and it really makes a difference - I think your arm will get tired before you can get the sugar creamed sufficiently.
(2) I really recommend freezing the cookie dough on the pan it is going into the oven on. It looked like you froze half and fridged half. If you freeze, you'll get a lot more time in the oven, and it helps to prevent spreading (from what I could see your cookies looked a little flat).
Anyway - really enjoy your channel - hope this is helpful!
Thanks Nate! I promise the stand mixer is on the horizon. I didn’t want to buy one just yet only to be moving to another country and have to buy again because of euro power cord. Soon!
The only reason I didn’t leave the baking tray with the cookies in the freezer is because it won’t fit in that tiny freezer! I tried!
Hmm, All I got is excuses for ya...
I truly appreciate the dedication to doing the recipe right!!!
Beautiful
Shot of the properly melted white chocolate!
Hmmm...I have one request. Bring one of those things home with you for Christmas. They look amazing. I would love to see them made with wild northern Ontario blueberries. They make every blueberry recipe better!
I can do better than these!
A hint. When you measured your glucose syrup oil the measuring cup first. In this case you could have filled the 1/4 cup with your melted butter. The syrup will slide right out.
What?
Love your Beatles mug. I have ALWAYS had a problem with her cookies, except her cookie mixes. 18 minutes and I get charcoal
Christina Tosi uses a convection oven in her bakery and the recipes are written to be modified for a conventional (regular at home) oven. Rule of thumb is to increase the oven temp by 25 degrees F and then increase the cooking time. I do not agree with this calculation. I think there is a disconnect in the times and temps they came up with for the at home cook. You were right in your cornflake cookie video to lower the temp and reduce the cooking time. I typically cook most of my cookies at 350F for 12 - 15 minutes. ALSO in regards to creaming the butter for 10 minutes, Christina has said that when she is home and using room temp butter, she is fine with mixing it for only a few minutes. In her bakery though they are using cold butter straight from the fridge to control the temp used by each different baker. I have experimented with both methods of butter (room temp vs cold) in the 10 minute creaming process. I find the cold butter keeps a good consistency and the friction of the stand mixer over the course of 10 minutes softens the butter enough to emulsify the sugar and butter together quite well. I know it would be a pain in the ass to try and use the hand mixer with cold butter, so maybe cut down on the time you spend mixing? Or just get a stand mixer, it's a good investment and saves a lot of headache. One more thing, your cookie sheet might be a little too thin and is causing your cookies to heat up faster, hence the melted out look and over browning. I use thicker cookie sheets specifically meant for baking cookies on them, but that's kind of a personal preference.
thanks!! I need to save all this for next time I'm making cookies, so many helpful tips in here. Next time I'm referring back to this to save me.
The stand mixer investment is on the horizon...one day!
This video is 2 years old, so you probably don’t need this advice anymore, but I think the problem is your butter is too soft. If you’re using a microwave to soften it, don’t do that for baked goods. Melted (or very, very soft) butter causes cookies to spread out a lot in the oven. If you’re going to bake, leave the butter on the counter for a day before using it. I’ve been loving your show. My partner and I found you about a week ago and have been watching everything in order. It’s been a blast watching your skills improve. Thanks for taking the time to share your journey.
so baking wise I'm probably in the same boat as you, if anything less experienced. When I make her cookies, I tend to bake at a lower temperature, convection on, take the cookies out while they're still somewhat mushy in the middle, sides are slightly tough. By the time they cool down, the middle solidifies and they tend to look like the ones in the book (this is at least true for when I tried making the corn cookie and marshmallow chocolate cornflake cookie. Not sure if you're in America, but depending on your country the amount of voltage traveling through your appliance can affect the oven's heat. Even within the same country, each oven is different in its distribution and intensity of heat.
tldr; play around with oven temp and time
same boat👊I think I messed up a little bit on each step, so by the time I got to baking them in the oven, it was game over. I'll try a lower temp next time!
I love my stand mixer but when I started baking I used the hand mixer and didn't have issues. I did think it was odd that you mixed for time rather than by eye. With cookies I would do it until just combined. And as for the blueberries and the crumb, those should've been folded by hand. I think you over-developed the gluten which in turn made it stickier and harder to work with. Also I agree with the freezing suggestion as I assume Christina makes those in bulk and they're stored in a frozen state.
Every oven is different and lets out heat differently. 18 minutes with 6 trays of 12 cookies each is different to 18 minutes with a tray of 5 cookies each.
Lastly, how did you store your cookies? The difference between a cake and a cookie is that a cookie goes soft as it ages and a cake gets harder.
lots to learn from on this one. Her recipes are very thorough and detailed so its hard to separate yourself from what she says and draw the line when it comes to certain steps. I find her cookies to be the most challenging thing she makes, especially when comparing to something like that Levain Bakery cookie. Lots of good tips here, I'll refer back next time I want to pain myself with making cookies like this again
Great video! I'm trying these on the weekend. La Tosi does say that the cookie is based on her love of blueberry muffin tops so maybe that's why they're a bit weird. I'm giving them a whirl anyway!
ok these look really good. I tried making the compost cookies and that dough was THICK
I love this channel so much. And I loved how you turned a frown upside down with the blueberries-good save!
Yes!! Love hearing that so much. Some say those blueberries are still dehydrating in that oven to this very day
Awesome job as usual! Highlight was the LOTR break. Very relatable. I've actually eaten these at milk bar and made them. I don't think you did anything wrong in the mixing. I'm wondering about the amount of glucose syrup you used. That is the key to the texture in this one. I noticed you used a dry measure not a liquid.. and it also looks like you might have been eyeballing it. Very well done anyway!!
busted! sometimes I use the dry measure for the liquids...sometimes! I need to stop that asap!! thanks Anthony!!
Here is a BIG TIP.
Bake cookies at 398 F
Like 12min
That’s at they will be
done faster
stay soft on the inside
Browned on the inside
And not flat puddles
(400 works too but I like fkn around with people who HAVE to follow a recipe)
I did the chocolate cookies ande it said 20 min at 375° (190 C°) and has to re do them at 170 C° for 10 min. WTF
You are using a rather small oven so your cook time is going to be different due to compact size of the oven. The heat in a large oven is spread out over the large area vs a compact oven like yours
You let your butter get too soft before creaming, I’ve made the same mistake before in other cookie recipes. There was liquid on the butter plate meaning the butter was really really soft, which is also why your dough couldn’t hold a scoop shape. Since then, I only take my butter out to sit for 1-2 hours before use or until the butter is soft enough to indent when pressed but still holds its shape.
Ah interesting...Good to know! Thanks!!
LOVE your channel!
THANKS so much!! 🙌🏼
Beautiful. What are they supposed to look like
Oh man, those look soo good :3 I really want to give them a shot :3
You should...but learn from alllllll my mistakes
Your blueberries ended up costing 3 million dollars on hydro for 3hrs. In the oven. I think there might be a misprint on the ingredients? Might be 2 much liquid not enough dry? I think putting the dough in fridge then using a ice cream scoop to form wee balls then back in fridge before baking? Doesn't matter you did an excellent job and I enjoyed your show, lots of giggles.
I at first thought it was a misprint too, then I cross checked the recipe a few times and nope, I’m the misprint. I’m scared to look at the electrical bill to be honest
Your videos are so good!
And your chef skills are getting better all the time!
thanks so much Rich! Appreciate that big time... I have good days and BAD days
8:51 Omg, I just died...and it was just cookies! 🤣
I know this is a late post, so sorry about this. Post from Australia here. :) How did you stop the milk crumb from being gluggy after you added the white chocolate? mine being a giant, sticky globby mess so in the end I gave up, spread it out a baking sheet and then broke it up into pieces when it set / became dry I have crumbs but it was a slower process...Tossing didn't really help for me and when I stirred it in - glug resulted :(
Is it a Milk Bar recipe if you don't start the video by pre-baking a bunch of clusters?
no!
Does your oven have any regular wire racks on which you can put other types of pans? It looks like the pan you use slides right onto the grooves of the oven.
Yeah it does have a wire rack, do you suggest another type of baking pan?
@@antichef I think that flat pans with maybe 1/2" lip that sit on the wire rack and lets air circulate around the edges will give you better results.
I think your dough was loose because of the glucose. Cooling it down is the right thing to do.
I think I need to consult with you before I do anything ever. I plan on reinvesting in some pans soon, I’ll add to the list.
Maybe the Milk Bar cookie was made with only white sugar while u used brown sugar and perhaps white? Using only white sugar would make a paler cookie
looks way too sweet for my taste - I would like to try completely without the glucose (even more unhealthy than sugar itself).
🤣😂🤣Three hours🤣😂🤣
😭😭😭
Oven too high? Airtight container to stop the sogginess?
Birdy
The blueberries were a bad idea - I would have gone with walnuts myself - that with the crumb idea =awesome.
She might chill the dough first
Funny, not enough flour.. They will always come out too flat.
I'll tell you why your cookies don't look like hers, it's plain old witchcraft and sorcery. Her recipes are ridiculously difficult and fussy! You're brave to try so many of them!
Hahaha! They are pure sorcery but they make entertaining videos!.
Mixed too long too hard too much
agreed!