C Is For Cookie
Do you know whose birthday it is today?
THE ONE AND ONLY…
To celebrate the event we’ve decided to share a recipe developed by Christina Tosi from Momofuku Milk Bar that is really simple to make and that just creates an explosion of flavor in your mouth.
The best thing about this concoction is that you can adapt it to your taste by adding whatever goodies you prefer to it. So you just have to prepare the dough and throw the snacks in … candies, crisps, crackers, chocolate, cookies, nuts, whatever you like, just like cookie monster! Just keep in mind that the dough has to be refrigerated 1 hour before the cookies get baked.
Now get ready to make some Milk Bar Compost Cookies. To do so, you need:
- 1/2 cup butter
- 1/2 cup sugar
- 1/4 cup + 2 Tbsp light brown sugar
- 1/2 Tbsp corn syrup
- 1/2 tsp vanilla extract
- 1 large eggs
- 3/4 + 2 Tbsp cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp kosher salt
- 3/4 cups of your favorite baking ingredients (chocolate chips, mini butterscotch chips, Rollos)
- 3/4 cups your favorite snack foods (pretzels, In Snax Pita crisps, I would use the sea salt and cinnamon flavours)
- In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color.
- On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
- When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough.
- On same low speed, add in the hodgepodge of your favorite baking ingredients. Mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last. I think it would be really nice to try it with the cinnamon pita crisp and the sea salt pita crisp from In Snax! Because of its thickness the texture won’t get too mushy. Mix again on low speed until they are just incorporated.
- Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheet pan.
- Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. * DO NOT BAKE your cookies from room temperature or they will not hold their shape.
- Heat the conventional oven to 400F (350F in a convection oven). When the oven reads 400F, arrange your chilled cookie dough balls on a parchment sheet pan a minimum of 4″ apart in any direction. Bake 9-11 min.
- Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.
I don’t know about you but “Me want cookie! Me eat cookie! Om nom nom nom!”
Have a good day!