Confetti Cookies a la Momofuku Milk Bar

My friend Bora got me a Momofuku Milk Bar Cookbook as an awesome housewarming gift.  I was eager to try out a cookie recipe, especially since I recently indulged myself with some new sheet pans as a birthday gift to myself. 

I gotta say a lot of David Chang's recipes are a bit more involved than your standard cookie recipe, requiring a separately baked item as an ingredient.  It was tough enough trying to bake one thing with all 3 kids so I omitted the crumbled birthday cake in this cookie recipe.  It's probably what makes the cookie, but alas some things have to give.  I'll try it another time though.  Without having tasted the original version to compare, I thought this cookie was pretty good.  I liked its snickerdoodle chewiness.  Though my cookie did not have the same cracked look like the ones pictured in the book.

Original recipe available here:

Confetti Cookie
16 T (225 grams, 2 sticks) butter, at room temperature

1 1/2 c (300 grams) sugar 

2 T (50 grams) glucose or 1 tablespoon (25 grams) corn syrup 

2 eggs
2 tsp (8 grams) clear vanilla extract   

2 1/2 c (400 grams) flour    
2/3 c (50 grams) milk powder    
2 tsp (9 grams) cream of tartar*
1 tsp (6 grams) baking soda*
1 1/4 tsp (5 grams) kosher salt
1/4 c (40 grams) rainbow sprinkles
1/2 recipe Birthday Cake Crumb (recipe below)

* I used 3 tsp of baking powder to substitute for the cream of tartar and baking soda

Birthday Cake Crumb
1/2 c (100 grams) granulated sugar
1 1/2 T (25 grams) light brown sugar, lightly packed
3/4 c (90 grams) cake flour
1/2 tsp (2 grams) baking powder
1/2 tsp (2 grams) kosher salt
2 T (20 grams) rainbow sprinkles
1/4 c (40 grams) grapeseed oil
1 T (12 grams) clear vanilla extract

For the Birthday Cake Crumb:
Heat the oven to 300°F

Combine the sugars, flour, baking powder, salt, and sprinkles and mix on low speed until well combined.

Add oil and vanilla and paddle again to distribute. The wet ingredients will act as glue to help the dry ingredients form small clusters; continue paddling until that happens.

Spread the clusters on a parchment- or Silpat-lined sheet pan. Bake for 20 minutes, breaking them up occasionally. The crumbs should still be slightly moist to the touch; they will dry and harden as they cool.

Let the crumbs cool completely before using. Stored in an airtight container, the crumbs will keep fresh for 1 week at room temperature or 1 month in the fridge or freezer 

For the Confetti Cookies
Combine the butter, sugar, and glucose and cream together on medium-high for 2 to 3 minutes.

Add the eggs and vanilla, and beat for 7 to 8 minutes.

Reduce the mixer speed to low and add the flour, milk powder, cream of tartar, baking soda, salt, and rainbow sprinkles. Mix just until the dough comes together, no longer than 1 minute.

On low speed, add the birthday cake crumbs and mix in for 30 seconds—just until they are incorporated

Using a 2 3/4-ounce ice cream scoop portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature—they will not bake properly.

Heat the oven to 350°F

Arrange the chilled dough a minimum of 4 inches apart on parchment lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very lightly browned on the edges (golden brown on the bottom). The centers will show just the beginning signs of color.

Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.