She always lets you know when ingredients must not be substituted and why; likewise, she also lets you know when it is ok to go for a cheaper or more run-of-the-mill version of an ingredient. I'd recommend it more for serious bakers and Milk Bar fans - Tosi is extremely thorough and many of these recipes are pretty involved. It's not something for the casual cookie baker, but there are some incredible ideas and recipes in here that can really make deserts next level. I was never crazy about cereal milk, though, as a kid I ate the cereal and poured the milk out afterward, and I still do. These felt more reasonably like cookies you could make at home without access to a commercial kitchen and obscure ingredients.

A mind-blowing collection of over 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad, and inventor of the Compost Cookie.

This was the Food52 Baking Club book for the month of May 2023, and I was able to borrow it from the library.

When I was a kid, I passed on dreams of being the first female president or a prized veterinarian to dream about opening Cookies, Cookies, Cookies, my not-so-cleverly-named bakery.I really enjoy her writing style, her explanations and especially her ease of suggestions for substitutions and when not to change things.

Yes, the alluring premise of a quick clean up is one big reason I use parchment paper to line my baking sheets, but it's not the only one. It's really delicious, and when a baker can make me love something that I normally don't like, it's an achievement. I remember my father making me drink the cereal milk when we were on camping trips because he didn’t want to put milk in the trailer’s septic tank or whatever. In the wild, wonderful world of dessert, possibilities are endless when you turn on the oven: crimped pie crusts when the season gives you bushels of fruit, layers of cake (unfrosted on the sides, obvi) when there’s a celebration nigh.

Plus, the cookie flavors I chose have been hits for so long that the recipes for them are actually in Tosi’s first cookbook and not the new one, so my idea of replicating the real Milk Bar cookies with her new book wasn’t going to work out. So there you have it, just a few of the recipes that will be the talk of every bake sale and potluck on your calendar. My 8 inch square pan is old and kind of thin, so it may bake quicker or hotter, because these were extra chewy, especially at the edges. Milk Bar has a roster of triedand-trues that we’ve made for years: the cornflakechocolate chip-marshmallow cookie, the compost, the confetti, the corn, the chocolate-chocolate, the blueberry and cream. I loved everything about them, even the fake banana extract flavor (which reminded me of banana laffy taffy.

NEW YORK TIMES BESTSELLER - A mind-blowing collection of more than 100 new cookie recipes and inspiration to create your own masterpieces, from the founder of Milk Bar, host of Bake Squad, and inventor of the Compost Cookie. I thought for sure that the Ritz crackers would not be crispy on the second (or third) day, but they were, and what I have learned is that I can never be alone in a room with these cookies because I cannot be trusted. You can change your choices at any time by visiting Cookie preferences, as described in the Cookie notice.

While I like Tosi's story and she seems like a super fun and creative person, her desserts are just too over the top for me. There are several recipes here on my to try list and I really enjoyed the section on how to build a cookie cake. I didn’t have a medium-sized scoop, so I used an ice-cream scoop, and the batter made 6 cookies that baked beautifully and evenly, measuring 4 inches in diameter!