• Soda Shop Cookies

    Treats With A Hint Of Cherry

    By now we’ve all heard of Milk Bar (yes, that crack pie) and Christina Tosi’s awesome new cookbook. I, for one, am a huge fan of her creative baking style. I’ve been adapting her recipes left and right and these soda shop-style cookies are one of my favorites. These creamy, milky morsels are so chewy and satisfying. Give them a try, I’m sure you’ll be hooked too! —

    adapted from Christina Tosi for Bon Appetit

    3/4 cup nonfat dry milk powder
    1/2 cup all-purpose flour
    3 tablespoon cornstarch
    3/4 teaspoon kosher salt
    6 tablespoons unsalted butter, melted

    2 cups unsalted butter, room temperature
    1 1/2 cup sugar
    1 1/2 cups plus 2 tablespoons light brown sugar
    1/2 cup plus 2 tablespoons light corn syrup
    2 large eggs
    5 1/4 cup all-purpose flour
    2 teaspoons baking powder
    1 teaspoon baking soda
    1 teaspoon kosher salt
    1 1/2 cups milk crumbs
    1 1/2 cup dried cherries

    1. For the Milk Crumbs: Preheat oven to 275F. Line a large jelly roll pan with parchment. Combine milk powder, flour, sugar, cornstarch and salt in a medium bowl. Toss evenly to mix. Add the butter, stir it with a fork until clusters form. Spread the mixture evenly onto the prepared sheet. Bake for about 10 minutes, or until crumbs are dry and crumbly, but still pale. Allow to cool on a baking sheet. These can be stored in an airtight container at room temperature for up to 1 week.

    2. For the cookies: In a mixer fitted with a paddle attachment, combine butter, sugars and corn syrup. Beat on medium-high speeds until fluffy and pale, occasionally scraping down sides of bowl, about 3 minutes. Add the eggs, beat on medium-high until mixture is very pale and sugar is dissolved. About 10 minutes. Add flour, baking powder, baking soda and salt, beat on low speed until just incorporated. Add Milk Crumbs, beat again until just incorporated. Stir in cherries with a spatula until evenly distributed. Dough will be sticky.

    3. Wrap dough tightly in plastic wrap and store in the refrigerator for up to 48 hours.

    4. Preheat oven to 375F. Line two jelly roll pans with parchment or SILPAT. Drop by round teaspoonful onto baked sheets and bake cookies until golden and just set in the center. About 10-13 minutes. Transfer cookies to racks and cool completely.

    Kelsey Banfield, the Naptime Chef, will be releasing her first cookbook in March 2012. Titled The Naptime Chef: Fitting Great Food Into Family Life, the book will feature full-color photographs and plenty of mouth-watering naptime recipes. Stay tuned!