Friday, March 15, 2013

The BEST Cookie Mix: Brand: Momofuku Milk Bar

Hello! Happy Friday to you! I'm sorry that I have not  been on here. Let's get right to it. Last month was my birthday and my sister gave me this very cute attractive cookie mix named Momofuku Milk Bar. She had asked me if I've heard of this place when I visited New York last summer. I said "nope". Anyhow, she explained to me briefly the story of these delicious cookies that this bakery serves. Basically, Momofuku Milk bar is a bakery in NYC. They offer cookies, cakes, cereal milk, pies and more.

Christina Tosi is the baker of Milk Bar. She is a 2012 James Beard Rising Star Chef of the Year. If you want to read more on her bio, click here

My sister gave me 2 boxes with 2 different flavors. One being CORN Cookie and the other a COMPOST Cookie Mix.
I opted for the Corn Cookie Mix first as I did not have the other ingredients at the time for the Compost cookie Mix. I normally don't like store bought cookie mixes as you know they taste so artificial. As for these, the ingredients are nicely packaged, labeled and all natural.

So, even though it was a prepared cookie mix, there were still directions that you had to follow to a tee in order to come up with the exact cookie they sell at the Milk Bar.
By reading the directions carefully, I was able to achieve the taste, texture of the cookie!!

By far, this has to be the BEST cookie mix I've ever tried. They sell them at Williams Sonoma. Click the link below:||NoFacet-_-NoFacet-_-Feature_Recipe_Rule-_-

1. When you open the box, it comes with the packaged ingredients, and a small card with Instructions. All you do is just ADD butter and eggs. That's it! Simple.

It came w/ pre packaged fine sugar, & corn mix. All you Add are  1 egg and 2 sticks of unsalted butter (Both Egg & Butter Has to be Room Temperature - VERY IMPORTANT

2. Mix the room temperature butter and sugar. 

3. Next, Add the corn flour

Make sure you follow and beat on Med High for 10 Minutes until you notice that increased it's volume

4. Once done, shape into balls and place on top of a baking sheet lined with parchment paper, Cover w/ Plastic Wrap and chill for about an hour (Don't worry, the instructions are in the box!) I was able to stretch the chilled dough to about 14 balls instead of 12 which is what the recipe called for. Any extra dough you have left, you can chill it for about a week, wrapped in saran wrap.

5. After about an hour, remove from the refrigerator and place in the oven for about 13-16 minutes, following the directions carefully here is what you will end up! It was definitely a big hit w/ my co-workers and my hubby & son! You just have too, I mean have to try this cookie mix! 



  1. Thanks for sharing Darlene! I am so glad I got to taste these. They were delicious!! So Good! Can't wait to make them myself.

  2. Again, your food looks delicious. I wish you lived closer! I've heard of the Momofuku Milk Bar and hope one day when I revisit NY I can go by there.