I recall promising some more healthy savory recipes a few days ago. Who was I kidding? That trend didn't last too long. This is the last cookie recipe for the week. My tummy needs a break. I just couldn't help myself with this recipe though. It is fabulous. See when I lived in NY I used to watch this show from 5-6pm while I was at the gym. It was a hodgepodge of topics kind of like the last hours of the Today show but all about NYC. At the end of each episode there was always a cooking segment. Many times they would invite a local chef from some Hot Spot in NYC. The Milk Bar pastry chef made many appearances. Everything always looked good but a bit crazy too. I never attempted any of the recipes till now. I occasionally read The Amateur Gourmet. During his year end recap he mentioned these cookies. In my current cookie obsession, I knew I had to give them a try.
The Momofuku Milk Bar Compost Cookieoriginal recipe by Christina Tosi
(Courtesy of Regis & Kelly's website)
I modified it slightly
1 cup butter (that's two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp salt
1 cup your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)
1. In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.
2. 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.
3. When time is up, on a lower speed, add the flour, baking powder, baking soda and salt. Mix 45 - 60 seconds 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.
4. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
5. Portion cookie dough onto a lined sheet pan.
6. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week. DO NOT BAKE your cookies from room temperature or they will not hold their shape.
7. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
8. At 9 minutes, 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 still seem pale and doughy on the surface.
9. Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, they'll keep five days.
Having these cookies cool in front of you is the ultimate test in resistance. Mr. J had to leave for about 20 minutes in order to keep his mind off of the cookies. I have heard from several people they taste like a Take 5. I have never had one of these candy bars but these cookies are out of this world.