For the past 3 months, I’ve been finding joy in the kitchen, baking treats for my family. From tried and tested recipes to new ones that sometimes don’t turn out exactly as I’d hoped. One of the things I enjoy on Instagram is Christina Tosi’s Bake Club. For more than 2 months, she would gather everyone at 2 p.m. (2 a.m. here, so I watch the live recording in the morning when I wake up) to whip up something delicious in the kitchen.
I’ve tried making her soft pretzels (so easy and so fun!), banana pudding (so many steps involved but worth the effort, I promise), Ritz cookies (although I made mine with Fita), and the latest one: Cornflake Marshmallow Chocolate Chip Cookies. If you’re familiar with Milk Bar, you probably know what these cookies are. The thing is, Milk Bar cookies aren’t the easiest to get right. There’s a specific 10-minute creaming technique and the baking temperature and time aren’t always spot-on (unless you’ve got the same oven as them, I guess?). But one of the things I learned in Bake Club is to always do a test batch. That way, you don’t end up with a tray full of cookie fails.
After 3 tries at different temperatures and baking times, I finally got it right. This cookie is not for binging. It’s quite indulgent. Honestly, it’s why I sold the last batch (the ones I finally got right), so I wouldn’t eat them all. But after my friends sent me their feedback, I’m convinced these cookies deserve to be shared with everyone.
So if you feel like treating yourself to a cookie that’s got all the good stuff (it’s sweet and salty, it’s crunchy and gooey), get yourself a box today. Live a little.