I have made five cookies from the Momofuku Milk Bar cookbook so far: Cornflake Chocolate Chip Marshmallow, Blueberries and Cream, Compost, Chocolate Chocolate, and Confetti. I have also gained about three pounds since buying this book.
The basics are as follows: 1) prepare sub-recipes for Cornflake Crunch, Milk Crumb, Graham Crust, Chocolate Crumb, and Birthday Crumb for each cookie, respectively; 2) cream together two sticks of butter with sugar and glucose syrup (corn syrup can be substituted) in a stand mixer; 2) whip creamed butter and sugar with egg and vanilla for about seven minutes; 3) mix in dry ingredients like flour, milk powder, cream of tartar, baking powder, baking soda, and a good amount of salt; 4) mix in other ingredients like dried blueberries, chocolate chips, marshmallows, potato chips, and pretzels, and the sub-recipe Crumb or Crunch; 5) scoop out 1/3 cup portions onto parchment paper and refrigerate for at least one hour, or the dough can be frozen for later baking; 6) bake at 350 or 375 for 18 minutes and let cool on the baking sheet. Each batch makes about 15 cookies.
The cookies are characteristically very rich, buttery, sweet, and salty with great texture and a lot of flavor. They are all delicious, but my favorite is the Cornflake Chocolate Chip Marshmallow, followed closely by Chocolate Chocolate and Compost, then Blueberries and Cream, and then Confetti. They are a lot more work than your average cookie but are doable if you have a stand mixer (a digital kitchen scale is useful but not absolutely required). I froze down cookie dough after making different types over the past few weeks and then baked them all to make some sampler packages that I will be giving away over the holidays. A Momofuku Milk Bar Cookie Christmas, followed by a no-added sugar New Year!
Link to Compost Cookie and Blueberry and Cream Cookie recipes here.