And the Cure for Your Drunchies

Mall-food-court cookie cakes are quaking. Milk Bar founder and author of All About Cookies Christina Tosi is here with the ultimate version.

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Milk Bar Cookie Cake

MAKES ONE 8-INCH COOKIE CAKE

Corn Cookie Dough Base

1 stick (8 tablespoons) unsalted butter, softened 3/4 cup + 2 tablespoons sugar 1 large egg 3/4 cup flour 1/2 cup corn powder 3 tablespoons + 2 teaspoons corn flour 1 teaspoon kosher salt 1/4 teaspoon baking powder ½ teaspoon baking soda

1. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high for 7 minutes. (No stand mixer? Elbow grease and a spoon work just fine.) Scrape down the sides of the bowl.

2. Add the egg and mix until smooth, about 1 minute.