One of Christina Tosi’s creations which I thought was quite creative. Her unique technique using cold butter allows jam packing of maximal butter and sugar to achieve the crust and melt-in-your-mouth texture. And then, she severely underbakes it, not just the typical underbaking of normal chocolate chip cookies for the fudgy interior, but at a very high temperature to develop the crust first sort of like a shell, then take it out of the oven to allow the insides to finish baking .. Ex-vivo? Ok, on the counter haha. One can also place it in the fridge quickly to stop the baking process for greater textural contrast
The result is a natural lava-like texture, crisp exterior and a flowy cookie dough interior. I may be biased as I’m a cookie dough lover (there isn’t any cookie dough of mine that I don’t taste before going into the oven… my guilty pleasure). But two main thoughts of this recipe:
- You may need to introduce this cookie to your guests properly before serving that it is meant to be a cookie dough cookie, not a severely underdone cookie failure, so that they know what to expect in order to enjoy your intentions behind this creation. Of course that kind of defeats the purpose a little. But it’s still something interesting for people to try I feel
- The crispy exterior may not hold up so well in the Singaporean humidity, so it may become floppy easily. I think a possible solution would be to perhaps increase the temperature even more, or to place cookies on a lower rack so that the cookie bottom becomes a solid and stable base. It may compromise the cookie dough texture, but if done properly the top half may still be lava like.
I would keep the flavors simple and classic for this recipe – the texture variation is good enough to prevent tons of confusion on the palate. Another idea is to make them bigger next time (Momofuku style)! This will create a higher “cooked edges” vs cookie dough interior ratio, that more conservative cookie-eaters may enjoy more. Side note: I’ve also seen a recipe where they inject baked chocolate chip cookies with brownie batter as a lava interior. Might be interesting to try also next time!
Cookie Dough Cookies adapted from Momofuku Milk Bar’s Christina Tosi
2 sticks unsalted European-style butter, room temperature, cut into cubes
|To make Cookie Dough Cookies
Heat oven to 500° F (260 ° C)
Combine butter and both sugars in a standing mixer with a paddle attachment. Mix for 1-2 minutes, or until ingredients are fully mixed.
Add in egg, vanilla, and splash of whole milk. Mix on high for 2-3 minutes, or until it becomes fluffy. It should double in size and be a pale color.
Add in flour, baking soda, baking powder, salt, milk powder (if using), and chocolate chips. Mix 1 minute, or until dry ingredients are just incorporated.
Scoop cookie dough balls, about 1/4 cup each, onto a parchment paper-lined baking sheet 2-3 inches apart, and flatten with the palm of your hand.
Bake for for 3-5 minutes, or until the cookies are golden brown on the edges but still raw in the middle. Throw in freezer immediately to stop the baking process. Store and serve directly from fridge.