You know what they say — if it was easy, everyone would do it! I wish that thought entered my mind this weekend before I attempted to make a recipe from Momofuku Milk Bar, a cookbook from New York’s very own dessert legend, Christina Tosi.
The Confetti Cookie recipe looked delicious and relatively easy to make. After a trip to (count them) six different grocery stores, I was ready to bake. All I can say is thank goodness I live in New York, where grocery stores are plentiful and accessible. After botching the first part of the recipe a couple of times, I needed to replenish my previously purchased ingredients. Finally — five hours after the project first began — the dough was mixed, and the Birthday Cake Crumb was prepared. But clearly reading the fine print was essential — “refrigerate [the dough] for up to a week” the recipe says. “Do not bake your cookies from room temperature — they will not bake properly.”
The last photo pictured above is the end result of my labor-intensive efforts: one massive cookie. Sure, there’s more dough to work with, but I’ve made a decision. I’m leaving this one to the experts!