If you don't leave this cookie out for Santa, you're making a mistake. A big one. I made these for Hubs this weekend and I've already been promised this, this AND this. I'm just sayin!! That's how good they are.
This recipe comes from the new book Momofuku Milk Bar, which is the desert arm of David Chang's Momofuku empire and all I can say is that it's simply genius. I mean, who thinks of developing recipes from Cereal Milk? Now there are many "recipes within recipes" and none are overly difficult, but you will have to plan on some extra time being involved. Believe me....it's worth it.
Back to the cookies. The name, Compost Cookies, is pretty self explanatory and accurate. You pretty much throw in whatever is in the kitchen....including coffee grounds. Suriously! They're designed to be an oversized cookie which is genius, because you get a little something different in every bit, so you want a lot of bites! It's also that perfect combination of crispy and chewy/salty and sweet. I'm telling you they're quite possible The Best Cookie I've Ever Eaten. I've already called The Food Network about getting on their TV show.
Make the cookies. You'll be richly rewarded!!
Here's the recipe:
Compost Cookies
Momofuku Milk Bar
Ingredients:
16 tablespoons (2 sticks) butter, room temperature
1 cup granulated sugar
2/3 cup light brown sugar, lightly packed
2 tablespoons glucose (you can substitute 1 tablespoon corn syrup if you don't have glucose)
1 egg
1/2 teaspoon vanilla extract
1 1/3 cups all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup mini chocolate chips (I just had regular size)
1/2 cup mini butterscotch chips (ditto)
1/2 cup Graham Crust (recipe follows....this is an example of the "recipe within a recipe")
1/3 cup old fashioned rolled oats
2 1/2 teaspoons ground coffee (This is pre-brewed ground coffee and any kind except instant works fine)
2 cups potato chips (Book recommends Cape Cod potato chips "because they aren't paper-thin, so they don't break down too much in the mixing process".)
1 cup mini pretzels
Directions:
1. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (Don't skimp on the time here. It's really important to beat the mixture for the full time.)
2. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
3. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing up in the center.
4. Using a 2-3/4 ounce ice cream scoop (or a 1/3 cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature - they will not bake properly.
5. Heat the oven to 375 deg. F.
6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. (I only got four cookies on each pan. They really expand.) Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that's not the case.
7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
Graham Crust
Ingredients:
1 1/2 cup graham cracker crumbs
1/4 cup milk powder (powdered milk....I tried to make "milk powder" more difficult that it actually was. Duh)
2 tablespoons sugar
3/4 teaspoon kosher salt
4 tablespoons (1/2 stick) butter, melted
1/4 cup heavy cream
Directions:
1. Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
2. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand, If it is not moist enough to do so, melt an additional 1 to 1-1/2 tablespoons butter and mix it in.
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