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This one-of-a-kind cookie recipe is courtesy of pastry chef Christina Tosi of Momofuku Milk Bar.

Source: The Martha Stewart Show
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137
  • LMAOgotcha
    12 APR, 2017
    1 egg works better than the Momo[filtered]u Milk Bar's recipe which uses 2.
    Reply
  • ALR7263401DW
    10 JUL, 2016
    This recipe needs some tweaking! If you compare the official recipe with Momofuku Milk Bar's website, they use 2 sticks of butter for their 2 cup flour ratio for the cookie. I just made the Martha Stewart version yesterday afternoon with 16 TB of butter as my only change to the cookie recipe. PLEASE use two sticks of butter instead of one. They end up looking just like the pictures and they're delicious. I now understand why this recipe wasn't getting good reviews and not always turning out.
    Reply
    • rdiazny
      14 MAR, 2017
      The recipe is correct: 1 cup (8 ounces) Plugra European-style unsalted butter = 2 sticks of butter There are 2 sticks of butter in 1 package (8oz.) of Plugra butter
    • LMAOgotcha
      12 APR, 2017
      Oops, meant to talk about the eggs. They use 2 eggs in momo[filtered]u.
    • LMAOgotcha
      12 APR, 2017
      I don't know why I kept thinking butter at the time, I was smoking weed that day wanted to talk about the difference in the eggs.
  • mentos1223
    22 JUL, 2013
    Oh. I understand well the recipe. How will we do it. You clearly explain it well. Thanks for it. how to get more followers in instagram
    Reply
  • Cupcakegirl55
    24 APR, 2013
    I made these cookies for the second time today. The first time I made them, they were absolute perfection! Today, they practically melted on the pan. They were so flat they looked like crepes. I used actual glucose the second time around instead of corn syrup. I wonder if that's what made them so flat? I double checked and I didn't skip any ingredients or add the wrong amount. Ah well, I'll try again tomorrow with the corn syrup again. When you do these cookies right, they're AMAZING!
    Reply
    • rdiazny
      14 MAR, 2017
      I used corn syrup. The cookies need atleast 30 minutes and up to 1 to 2 hours in the refrigerator and then pop them right from the refrigerator into the preheated oven. Maybe they didn't have enough chill time when they melted?
  • Cupcakegirl55
    12 JAN, 2013
    These were fantastic! I substituted light corn syrup for the glucose and used regular butter instead of Plugra, and they came out amazing! I had to add a little more white chocolate to the Milk Crumbs than the recipe called for. Not sure why that happened, but I couldn't get everything coated with the amount listed in the recipe. Also, it might seem like the recipe uses a lot of salt, but the salt actually really adds something extra yummy, so don't cut it down. I highly recommend making these!
    Reply
  • MS112604308
    9 FEB, 2012
    I found glucose at Michael's in the Wilton section. Interestingly, the only ingredient is corn syrup. It's much thicker than Karo syrup but I'll bet you could still do the substitution. This was such a fun cookie to bake with a great taste -- a very nice change. Since I have the ingredients I'm going to measure out a few of the things and weigh them so I don't have to mess with all those measuring spoons and cups. next time. The blueberries were expensive -- I had to sell my dog! ;-)
    Reply
  • mdv24
    6 FEB, 2012
    Where do you buy glucose?
    Reply
  • Samj530
    7 SEP, 2010
    I made some subs for the items that are hard to find. Corn syrup for glucose
    Reply
  • Samj530
    7 SEP, 2010
    I made some subs for the items that are hard to find. Corn syrup for glucose
    Reply
  • Samj530
    7 SEP, 2010
    I made some subs for the items that are hard to find. Corn syrup for glucose
    Reply

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