POV: you’re serving
The high street cookie shops are quaking. Milk Bar founder and author of All About Cookies, Christina Tosi, is here with her ultimate, ultra-indulgent version
Milk bar cookie cake
The more toppings, the merrier. But we don’t need to tell you that
MAKES 8 PIECES
Cookie dough base
155g unsalted
butter, softened
180g sugar
1 large egg
150g plain flour
50g cornflour
¼ tsp baking powder
⅛ tsp bicarbonate of soda
1. Cream together the butter and sugar in a stand mixer fitted with its paddle attachment on medium-high speed for 7 mins (alternatively, elbow grease and a spoon work, too). Then, scrape down the sides of the bowl.
2. Add the egg and mix until smooth.
3. Add the flour, cornflour, 1 tsp of salt, baking powder and bicarbonate of soda, then paddle on low speed until the dough comes together (for no more than 1 min). This dough is now ready to be made into a cookie cake.
CHRISTINA’S FAVOURITE MIX-INS
Chocolate chips
Butterscotch pieces
Salted crisps Mini pretzels
White chocolate chips
Dried blueberries
Mini marshmallows
Sprinkles
Steps to build the cookie cake
1. Preheat the oven to 180°C . Then, grease a 20cm cake tin or ring.
2. Choose 1 to 3 mix-ins (look left) and add around 50g of each to the bowl of dough. Mix on low for 45 secs until they’re evenly distributed.
3. Flatte
