COMPOST COOKIES
The compost cookie has nothing to do with garbage. It's a butter and brown sugar cookie loaded with bits of candy and snack food. It sounds strange but it tastes divine. Invented by Christina Tosi, the sugar genius behind Momofuku Milk Bar, the cookie has become an Internet sensation. It's no wonder. It's a brilliant idea and a truly decadent dessert. But what if you want to put your own spin on it? The compost cookie can be your edible canvas. The recipe is easy to alter to any specifications or cravings. But do take care. A loaded compost cookie can go from delicious to disgusting in a flash.
Provided by Samantha Seneviratne
Time 2h35m
Yield About 2 1/2 dozen cookies
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F.
- In a medium bowl, toss together the oats, cereal, melted butter and 1/8 teaspoon salt. Spread the mixture onto a rimmed baking sheet and bake until deep golden brown and fragrant, about 10 minutes, stirring halfway through the baking time.
- In another medium bowl, whisk together the flour, coffee, baking soda and 3/4 teaspoon salt.
- In a large bowl, mix together the room-temperature butter, granulated sugar and brown sugar with a wooden spoon until creamy. Stir in the egg and vanilla. Stir in the flour mixture. Then carefully fold in the chocolate, peanuts, cherries, potato chips and the cereal mixture. Scoop the dough into 2-tablespoon scoops on a baking sheet lined with parchment paper and roll each one into a neat ball. Freeze the dough balls for at least 1 hour.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F.
- Set the dough balls at least 3 inches apart on parchment-lined baking sheets and sprinkle with flaky sea salt. Bake on the upper and lower racks until the cookies are golden brown and the centers are just set, 18 to 22 minutes, rotating the sheets halfway through. Let the cookies cool on the baking sheets for 10 minutes, then transfer to a rack to cool completely.
MOMOFUKU MILK BAR'S COMPOST COOKIES
These famous cookies incorporate whatever sweet & salty snack foods you like. Momofuku Milk Bar's pastry chef Christina Tosi shared this recipe on the Live Regis and Kelly television show.
Provided by blucoat
Categories Drop Cookies
Time 35m
Yield 15 large cookies
Number Of Ingredients 12
Steps:
- 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 oven to 400°F (350°F in a convection oven). Arrange chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction. Bake 9-11 minutes. While in the oven, the cookies will puff, crackle and spread.
- At 9 min, cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional 2 min if the cookies still seem pale and doughy.
- 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 and in the freezer, 1 month.
CHRISTINA TOSI'S COMPOST COOKIES
Number Of Ingredients 19
Steps:
- in a mixer, blend butter,sugars,syrup, mix until creamy.(2-3 mins.) add egg,vanilla and beat 7-8 minutes. reduce speed and add flour,baking powder,baking soda,salt and mix for 1 minute only.(do not walk away) Scrape the bowl down. Add all of the compost ingredients by hand being careful to keep them from crushing into small pieces. Refrigerate the dough for at least 2 hours. use a medium cookie scoop and place the cookies 4 inches apart on a baking sheet with a Silpat or parchment paper. Flatten the tops,slightly, with your finger. Bake at 375 degrees for 10 minutes. Temperature and time may vary according to your oven. They should be brown on the edges and golden in the middle. Keep an eye on them so they don't burn. They will be flat and crisp on the edges.
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COMPOST COOKIES® RECIPE | LEITE'S CULINARIA
2020-04-02 Directions. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and glucose (or corn syrup) on medium …
From leitesculinaria.com
5/5 (1)Total Time 2 hrsCategory DessertCalories 377 per serving
From leitesculinaria.com
5/5 (1)Total Time 2 hrsCategory DessertCalories 377 per serving
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars, and glucose (or corn syrup) on medium-high for 2 to 3 minutes.
- Scrape down the sides of the bowl with a spatula, add the egg and vanilla, and beat for 7 to 8 minutes more.
- Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no more than 1 minute. (Do not walk away from the machine during this step or you risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
- With the mixer still on low speed or with a wooden spoon, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, just until incorporated. Be careful not to overmix the dough or you’ll break too many pretzels and potato chips.
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From huffpost.com
From huffpost.com
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