Wednesday, May 12, 2010

Momofuku Compost Cookies



Now I'm a cookie fan just like the rest of you but these cookies that I made today quite honestly need a 12 step program to go along with them. Can something come from Heaven but also be pure evil? This may be proof that it can indeed. So what's the deal with the name? Well, these evil little pillows of goodness come from Momofukus Milk Bar and are comprised mainly of bottom of the bag left over snack food, like potato chips, pretzels, coco krispies and chocolate chips. The restaurant version even has coffee grounds in it but I decided against adding that mainly because I was planning on taking them to Chloe's Mommy and Me class and the idea of a toddler accidentally getting a hold of a cookie with coffee grounds just didn't sound like a good idea to me.

I played it somewhat safe and just used potato chips and pretzels, but if you like living on the edge you could put really anything in these. Goldfish crackers? Mars Bars? Captain Crunch?

So, here it is, yours completely free....

Momofuku Compost Cookies

INGREDIENTS:
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup (I didn't add this and they turned out fine)
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(chocolate chips, raisinettes, rollos & cocoa krispies)
1 1/2 cups Your favorite snack foods (chips, pretzels, goldfish, ritz, & fritos)

DIRECTIONS:
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. Scrape down the sides of the mixing bowl with a spatula.

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. Scrape down the sides of the mixing bowl with a spatula.

On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.

Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.

Heat the conventional oven to 400F. (350F in a convection oven)

Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.

DO NOT BAKE your cookies from room temperature or they will not hold their shape.

When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction. (DO NOT miss this step of spacing out your cookies or they could turn out like my first batch in this photo here...)

the 1st batch never turns out

Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.

At 9 min the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don't match up and your cookies stills seem pale and doughy on the surface.

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.

Yield: 15 6oz cookies

Recipe compliments of



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