Wednesday, August 3, 2016

Momofuku's compost cookies

Momofuku's compost cookies are chewy, salty and sweet mounds of goodness. They contain pretzels, potato chips and two kinds of baking chips for a perfect round bite of heaven.

I need to fully disclose that I did not bake these cookies. My kind and generous friend E baked them and brought them to me. She and her family were in the area on an annual family trip and E took a detour to my house on the way home. She had baked these at her house and wanted to share them.

Both E and I own the Momofuku cookbook and have tried a few recipes from it. Due to the volume of ingredients in each recipe, I have been hesitant to try many. Luckily, E made these so I didn't have to.

I'm also a visual person, and since this particular recipe did not contain a photograph, I remember skipping past it when I was browsing the cookbook. Thankfully, E is smarter than I am and gave this recipe a try.

She purchased every required ingredient and the cookies turned out to be really phenomenal. The glucose gave it a slight chewiness, and the pretzels and chips provided some nice crunch to the texture. Two different types of chips gave the cookies a much-loved sweetness, and everything works in harmony for a beautiful, balanced cookie.

Now I am inspired to give some other recipes a try because I'm sure I'm missing out on a lot of gems.

Compost cookies
  • 16 Tablespoons (2 sticks) unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar, tightly packed
  • 2 Tablespoons glucose (can substitute with 1 Tablespoon corn syrup)
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 and 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup mini chocolate chips
  • 1/2 cup mini butterscotch chips
  • 1/4 recipe graham crust (recipe below)
  • 1/3 cup old-fashioned oats
  • 2 and 1/2 teaspoons ground coffee (NOT instant coffee)
  • 2 cups potato chips
  • 1 cup mini pretzels
Directions
Make the graham crust: In a food processor or high speed blender, process enough graham crackers to produce 1 and 1/2 cups (about 10-12 crackers). Transfer to a medium bowl and add 1/4 milk powder, 2 Tablespoons of granulated sugar and 3/4 teaspoon of salt. Melt 4 Tablespoons (1/2 stick) of butter in a small bowl in the microwave. Add 1/4 cup of heavy cream and mix together. Add this to the bowl with the graham crackers and mix well. The crumbs should hold their shape if you press down on it. Use 1/4 of the recipe for the cookies and save the rest for another use (maybe a pie!).

In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl if using a handheld mixer, cream the butter, sugars and glucose together on medium speed for 2-3 minutes. Then add the egg and vanilla and continue to eat for 7-8 minutes.

Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix until everything just comes together. Then add the chocolate chips, butterscotch chips, graham crust, oats and coffee. Mix until just incorporated - do not over mix.

Using a cookie scoop, scoop out portions of dough onto a parchment or silicone-mat lined baking sheet. Gently flatten the tops of each mound. Wrap in plastic and refrigerate for at least 1 hour (and up to 1 week).

Preheat your oven to 375 degrees F.

Make sure the cookie dough mounds are at least 4 inches apart on a parchment or silicone-mat lined baking sheet. Bake in your preheated oven for 18 minutes. Cookies will expand, crack and spread.

Cool the cookies completely before serving. Leftover cookies should be stored in an airtight container and will keep for 5 days (or 1 month in the freezer).

Yield: About 15-20 cookies

Source: Momofuku Milk Bar by Christina Tosi; pages 114-115

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