Last week I was faced with the task of completing a lot more baking than I normally get done in one day let alone three. A few friends of mine were shooting a short film with the subject being cookies and guess who got stuck with the job of making all the cookies for the film? Of course I couldn't complain because I knew I would be able to tie them in to the blog, but it was definitely a lot of hard work to get them done on time. Luckily I got them done just under the wire and it was fun to test out some new recipes and techniques. First up were the famous "compost" cookies which are sold at Momufuku Milk Bar in NY. After my fabulous success with the crack pie, I was definitely excited to try another one of their popular recipes. These cookies are interesting in that you cream the butter, egg, and sugar mixture for a full ten minutes. In that time, the sugar dissolves into the butter and the mixture doubles in size. It's a pretty amazing transformation and nothing I had ever tried. I tried to keep my mix-ins on the not too sweet side, but it was the perfect opportunity to use up the butterscotch chips and Heath toffee bits I've had laying in my kitchen for longer than I care to admit. To counteract the sweetness, I used white cheddar crackers, pretzels, and plain kettle chips as my salty mix-ins. The kettle chips were a bit lost in the mixture, but I loved the flavor and texture of the white cheddar crackers and pretzels. I would definitely add more of them next time. These cookies are fun to make and even better to eat. Don't tell anyone, but I had two of them instead of a real dinner the night I made them. Believe me, it's worth it.
(From Christina Tosi)
Makes about 2 dozen cookies
1 cup butter, at room temperature
1 cup sugar
3/4 cup light brown sugar
1 tablespoon light corn syrup
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons Kosher salt
1 1/2 cups of your favorite baking ingredients (I used chocolate chips, butterscotch chips, and Heath toffee bits)
1 1/2 cups of your favorite snack foods (I used pretzels, kettle chips, and white cheddar crackers)
In a stand mixer fitted with the paddle attachment, cream the butter, sugars and corn syrup for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula.
On a lower speed, add the eggs and vanilla to incorporate. Increase the mixing speed to medium-high. Set a timer for ten minutes and let the mixer go.
Meanwhile, whisk together the flour, baking powder, baking soda, and salt. When the ten minutes are up, reduce the speed of the mixer to low and add the flour mixture. Mix for 45-60 seconds until the dough just comes together. Do not over mix. Scrape the sides of the bowl with a spatula.
Continuing on low speed, add the baking ingredients and mix for 30-45 seconds until the are incorporated. Add in the snack foods and again, mix until just incorporated.
Line a few baking sheets with parchment paper. Using a standard ice cream scoop, portion the cookie dough onto the parchment paper, about 3 inches apart. Wrap the baking sheets in plastic wrap and refrigerate for one hour or up to one week.
Preheat an oven to 400 degrees. Bake the cookies 9-11 minutes until the cookies are browned on the edges and just beginning to brown in the center. Cool the cookies completely on the sheet pan before transferring to a plate or airtight container for storage. Cookies will keep fresh for up to 5 days stored in an airtight container at room temperature.