Karlie’s Coco Kookie

Last night, the Chefs for Kid’s Cancer Gala (hosted by nonprofit Cookies for Kids’ Cancer) saw the likes of every top NYC chef cooking for the evening; that included Karlie Kloss. Yes, you heard us correctly. Karlie Kloss lights up the scene in a number of ways, pastry chef-ing being one of them. While we’re already in love with Kloss’ Milk Bar favorites like the Perfect Ten, we found out how to make the Coco Cookie, the latest addition to the Momofuku Milk Bar menu. Christina Tosi and Karlie Kloss are – and always will be – honorary potato heads. Now start baking.

Karlie’s Coco Kookie

1 ¾ Cup almond flour

½ Cup cup 4 cup flour blend

½ tsp baking powder

½ tsp cornstarch

1 tsp salt

½ tsp cinnamon

¼ Cup coconut flakes

½ Cup pecans, toasted

1 ½ Cup maple syrup, the higher quality the more delicious

½ tsp vanilla extract

1 tsp maple extract

1. Heat oven to 325 F. Line sheet tray with parchment paper.

2. Place all dry ingredients in the bowl of a mixer. Mix on low until all ingredients are dispersed evenly.

3. On low speed, slowly stream in the wet ingredients. Batter will be very wet.

4. Scoop into balls, flatten with your hand and let refrigerate for at least one hour before baking.

5. Scoop into 12 small balls, flatten into discs, and refrigerate for at least 1 hour. Bake for 9 minutes, then turn the sheet tray around and bake for another 9 minutes, or until golden brown.

6. Cool on the baking tray at room temperature of flash-cool in the fridge or freezer if you’re in a hurry to serve Kookies!