Monthly Archives: June 2010
Just as these cookies are a composition of an array of ingredients, these past few weeks are jumbled in my mind, from prom and graduation festivities, to my cousin’s beautiful wedding in Maine, to college orientation. These experiences have been thoroughly enjoyable, overwhelming at times, but now that everything’s over, I have time to sit back and reflect. My cousin Daniel sent this recipe to me, encouraging me to “experience the magic,” and as always, I was a little leery at first… potato chips in cookies? Anyway, I tried them, because I was thoroughly intrigued, and of course, they were a huge hit. They were so easy, and very impressive. DEFINITELY make these.
Compost Cookie – Momofuku Milk Bar (Courtesy of The Amateur Gourmet)
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 Tbsp Corn Syrup
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients! (I used chocolate chips and rolos)
1 1/2 cups Your favorite snack foods! (I used ruffles potato chips and pretzels)
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.
Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
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 375F
When the oven reads 375F, arrange your chilled cookie dough balls on a parchment-lined sheetpan a minimum of 4″ apart in any direction.
Bake 18 min. While in the oven, the cookies will puff, crackle and spread.
At 18 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.
These cookies truly define the phrase “on a whim.” Last night, around 8 o’clock, I decided I wanted to bake. With no ideas in mind, I baked the first recipe that was suggested to me: peanut butter chocolate chip cookies. Why though? For my entire life, so far, I’ve NEVER enjoyed the combination of peanut butter and chocolate. My friends make fun of me all the time for not liking the beloved Reese’s peanut butter cups, or drooling over the said combination, but I’ve gotten over my unique palate. Regardless, I went with the suggestion, baked the first recipe I encountered, and was surprisingly met with luck, and lots of it. Not only did the recipe work, but also it was delicious (apparently). Different from an average peanut butter chocolate chip cookie, these have chopped up Butterfinger in them as well, making these cookies one of the most novel things I’ve ever made. Take a look!
Bon Appetit Test Kitchen
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F. Line 2 baking sheets with parchment paper. Whisk flour, baking powder, and salt in medium bowl to blend. Using electric mixer, beat peanut butter, butter, 1/3 cup sugar, and brown sugar in large bowl until smooth. Beat in egg and vanilla extract, then flour mixture (dough will look crumbly). Stir in bittersweet chocolate chips and chopped Butterfinger candy.
Place remaining 1/4 cup sugar in small bowl. Using 1 1/2 tablespoons dough for each cookie, roll dough between palms to form balls. Roll balls in sugar and place on prepared baking sheets, spacing 1 inch apart. Using bottom of glass or measuring cup, press cookies into 1/3-inch-thick rounds.
Bake cookies until edges are golden brown, 15 to 16 minutes, reversing sheets halfway through cooking time for even baking. Transfer parchment paper with cookies to rack and cool.