Christina Tosi presents this recipe in her new book Milk bar life as a “huge cookie” and a lot thicker than the ones we baked.
We adjusted it from the original squares to hearts and included some new ingredients as well, making our version of these cookies.
2 cups of sugar (used 1 cup of granulated sugar and 1 cup of brown sugar)
2 sticks of butter, unsalted
2 eggs (added 1 extra!)
1/2 cup of Olive oil
1 1/2 tsp of mexican vanilla extract (the best!)
1 tsp salt
1 tsp baking soda
2 1/2 cups of all-purpose flour
Decorate with sprinkles (added chocolate, milk chocolate chips, green and red sprinkles)
The butter, sugar, eggs, oil, vanilla extract in a mixer until all ingredients are combined, about 4 minutes. Add flour, baking soda and a bit of salt at the end and mix well.
Make sure to add lots and lots of sprinkles and bake for 20 minutes at 350F (add 3 to 4 more minutes if you want them firm)