I bought a copy of Momofuku Milk Bar by Christina Tosi a couple of months ago, and had been drooling over the beautiful desserts featured in the book since then. I had been meaning to make something from the book, but because the recipes are rather time-consuming, I did not get round to making anything.
I had a bit of time the other day, so I decided to make some chocolate crumbs. “Crumbs” is the name the folks at Momofuku Milk Bar have given to the “clumpy, crunchy, yet sandy little bits of flavour”. Crumbs are placed into the cookie dough. The crumbs make the cookies extra flavourful, and the delicious crunchy bits are embedded inside the cookies.
People, I am a cookie-hater. Okay, maybe “hate” is too strong a word to use here, but I really don’t like cookies AT ALL. But I have to admit – I ate 2 cookies off the rack. I was terrible!!! But the cookies were SO DAMN GOOD I went as far as pouring some milk into a glass and stuffed the cookies into my face as fast as I could.
If you have the time, you really must make these cookies.
There are 2 parts to making these evil-yummies. You must start by making the chocolate crumbs.
To do so, place flour, cornstarch, sugar, cocoa powder and salt into a bowl. Here, I got my slave little boy to help.
The dry ingredients were transferred into a mixing bowl, and I used the paddle attachment of my mixer to thoroughly mixed everything.
I reduced the speed of the mixer to low, and carefully poured the melted butter into the mixing bowl.
This was mixed until everything started coming together.
I transferred the crumb mixture onto a baking tray lined with baking paper (I used Silpat), broke the bigger pieces of crumbs into smaller pieces and baked them.
The crumbs were cooled completely (they would harden as they cooled) and stored in an sir-tight container until I needed them.
To make the cookies, I creamed butter, sugar and corn syrup in a mixing bowl until the mixture turned light and fluffy.
I also melted some chocolate in a ban-marie.
While my son (who had obviously caught the baking bug) sifted the dry ingredients into a bowl.
An egg was cracked, and added to the butter-sugar-corn syrup mixture, together with vanilla extract.
Once the egg had been incorporated, I added the melted chocolate.
And the dry ingredients were folded into the batter.
Finally, the chocolate crumbs were folded in.
Using an ice-cream scoop, I dished out the cookies, slightly flattened the tops and placed them in the fridge to chill (minimum one hour).
Then the cookies were baked at 180C for 18 minutes.
And when done, they were just gorgeous.
Just be sure you have milk in the fridge when you make these evil-yummies.
- 105g all purpose unbleached flour
- 1 tsp cornstarch
- 100g sugar
- 65g cocoa powder (preferably Valrohna)
- 1 teaspoon kosher salt
- 85g unsalted butter, melted
- 225g unsalted butter at room temperature
- 300g sugar
- 2 tablespoons corn syrup (or ¼ cup glucose)
- 1 egg
- ¼ teaspoon vanilla extract
- 60g (55%) chocolate (semi-sweet), melted - I used Valrhona, 70%
- 200g all purpose unbleached flour
- 100g cocoa powder, preferably Valrohna
- ¾ teaspoon baking powder
- ¼ teaspoon baking powder
- 1¾ teaspoon kosher salt
- ½ recipe of the Chocolate Crumbs - I used an entire batch of crumbs 😛
- Heat the oven to 150C. Combine the flour, cornstarch, sugar, cocoa powder and salt in the bowl of a stand mixer fitted with the paddle and paddle on low speed until mixed.
- Add the butter and paddle on low until the mixture starts to come together in small clusters.
- Spread the clusters on a parchment lined pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.
- Let the crumbs cool completely before using in a recipe or eating.
- Combine the butter, sugar and corn syrup in a stand mixer fitted with the paddle and cream together on medium-high for 2-3 minutes. Scrape the sides of the bowl, add the egg, vanilla and melted chocolate and beat for 7-8 minutes.
- Reduce the mixer speed to low and add the flour, cocoa powder, baking powder, baking soda and salt. Mix just until the dough comes together, no longer than 1 minutes. Scrape down the sides of the bowl.
- Still on low, add the chocolate crumbs and mix just until incorporated, about 30 seconds.
- Using a 2¾ ounce ice cream scoop (or a ⅓ cup measure), portion out the dough onto a parchment lined sheet pan. Pat the tops of the cookie dough flat. Wrap tightly in plastic wrap and refrigerate for an hour or up to 1 week. Do not bake the cookies from room temperature or they will not bake properly!
- Heat the oven to 180C.
- Arrange the chilled dough at least 4 inches apart on parchment lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. It’s hard to tell when dark chocolate cookies are done. IF they still seem doughy in the center, give them 1 more minute but no more than that.
- Cool the cookies completely on the sheet pan before transferring to a storage container.