New Cookie Classics | Milk Street TV Season 8, Episode 22

Milk Street takes your favorite cookie recipes to the next level! Christopher Kimball begins with a grown-up version of the ultimate classic: Rye Chocolate Chip Cookies. Then, Bianca Borges combines sweet and salty with crunchy and chewy to bake Peanut-Butter Miso Cookies. Finally, Rose Hattabaugh looks to the Middle East for inspiration and prepares Tahini Swirl Brownies.
Get the recipes:
Rye Chocolate Chip Cookies: bit.ly/4hh8u19
Peanut-Butter Miso Cookies: bit.ly/4aatRgo
Tahini Swirl Brownies: bit.ly/40Qu06Y
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[@maurice491]

Everything I cook from milk street has been outstanding. The chocolate rosemary honey cake is outstanding.

[@berserkirclaws107]

I really like your technique of toasted rye flour.
I only ever toasted flour to make Navajo coffee (which doesn't use rye flour).
As you say chocolate cookies recipe are may and everyone got the best.
I don't have the best recipe but i have been working at it for a while so long that I wouldn't share it anymore by now, it becomes too personal.
And I'm always looking into making it better, that's why I'll try your technique with the rye flour in my recipe.
Thank you.

[@alb2620]

Excited to try these. Great episode.

[@geezermann7865]

I never considered using a different flour for a cookie recipe, but I must try that chocolate chip one with the rye flour for extra flavor. And the peanut butter cookies look so yummy. I have all the ingredients to make them, including the sesame oil, I have toasted sesame oil, but I never use any kind of soy product, so I may still make these but without the miso.

[@shadowguard3578]

I’ve made pain d’epice from the Milk Street ‘Bakes’ cookbook at least half a dozen times. The only sweetener it uses is honey. It’s a quick bread therefore it’s an easy and tasty recipe.

[@imronibon867]

How many ovens do you have?

[@owilliams7449]

Wondered why only the rye flour, and not the AP flour, in the chocolate chip cookies was toasted.

[@excalibur7185]

No, thanks, no miso in my peanut butter cookies. Plus, we already eat too much soy anyway.