Christina Tosi’s All About Cookies Cookbook
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.
From day one Milk Bar has been All About Cookies and now Christina Tosi is letting you in on the fun.
This action packed cookbook walks you through cookies in all shapes and sizes, from the classic drop cookie to crunchy cookies and XXL cookie pies. Along the way Tosi helps you stock your pantry with all the tools and ingredients you need to get down, and shares her time-tested tips and tricks for cookies that pack in the flavor and the fun, and challenges the home baker in all of us to put their imagination to the test.
Cookie Recipes
Looking for a taste of what this book has in store? Here are a few of our favorite recipes from the over 100 cookies included. The Jelly Donut Cookie Sammie combines one of our favorite flavors - fried donuts! - with the classic cookie sandwich format for something new and unexpected. The classic confetti cookies get a new crunchie makeover. Our go-to fall ingredients come together in your new fall fave the Pumpkin Dulce de Leche bars,
More recipes from the book
- Peachy Shortcake Cookies
- CTC Cookies
- Little Motivators
- Cocoa Mint Chip Cookies
- Sugar Sugar Cookies
- Dulce de Leche Cookies
- Cheesecake Cookies
- Cereal
Shop Our Favorite Cookies
Baking Tools
Our bakery has cranked out a few thousand batches of cookies in our day - whether you're making them in a 140 quart industrial mixer or with a mixing bowl and spatula in your home kitchen, the tools of the trade are largely the same. Here are a few of go-tools for ultimate cookie success.
Cookie Scoops
2 ¾ ounce metal scoops - or blue scoops as most kitchens call them, as their handles are blue - give the size cookie we like most: not too big (if there is such a thing), not too small, perfectly crushable. A scoop helps guarantee your cookies are the same size, which will help ensure they bake consistently.
Parchment paper
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. Parchment paper creates a layer between the baking sheet and the cookie - creating a more even baking surface and therefore a more even baking
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temperature. It also makes transfering your cookies off the hot baking sheet to cool much easier. Do not sub it out for aluminum foil, which will have the opposite effect.
When rolling dough for cut out cookies, snaps or even hot honey grahams page xxx, sandwiching the dough between two sheets of parchment paper is life changing (you will remain cool, calm, sane!)
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Stand Mixer
Listen, I’ve made a few batches of cookies in my day, and when there isn’t a mixer handy, I roll up my sleeves and flex my biceps, but a stand mixer saves a lot of hassle and helps make sure every single batter and batch is completely homogenous. If there is one mistake I see more often ... Read more than others in the cookie making process, it’s rushing the creaming stage and a mixer fitted with a paddle attachment helps enormously. Read Less
Tune in!
We're taking the cookie show on the road! Pop some popcorn and dial in here to watch Christina Tosi share selected recipes and tips from the book on your favorite shows.
Scheduled Programming
Christina will be talking All About Cookies on The Today Show, Rachael Ray, CBS This Morning, and Kelly Clarkson
