When I got my hands on a copy of the gorgeous Momofuku Milk Bar cookbook a few months ago, I wanted to dive in right away and bake some of my favorite cookies from the original East Village shop. But I’ll admit: I was intimidated by a few of the ingredients and the multiple components involved, so I never got around to it.
Fortunately for me and my fellow lazy bakers, there’s now an easier way to get Milk Bar goodness at home. Boxed mixes for some of pastry chef Christina Tosi’s most popular cookies recently hit the shelves at Williams-Sonoma.
“I started baking with cookie and cake mixes, before I branched out into making my own recipes, so having a line of cookie mixes has always been near and dear to my start as a home baker,” explains Christina. It took “months and months” of testing to get the mixes just right, and as a result, the Compost cookies I made at home tasted pretty spot-on. Williams-Sonoma is also stocking Blueberry & Cream and Corn cookie mixes, which a couple of my fellow Cooking Channel colleagues tested out.