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.
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Hassan Mangasha
[email protected]These cookies were a fun and easy project to do with my kids. They loved helping me measure and mix the ingredients, and they were so excited to see the finished product.
Thato Chuene
[email protected]Not a fan of these cookies. The texture was a bit too dense and the flavor was just okay.
gulnaz haider
[email protected]These cookies are amazing! The perfect combination of sweet, salty, and chewy.
All HafiZ Steel Art
[email protected]These cookies were a little too sweet for me. I think I'll reduce the amount of sugar next time.
Ritah misanya
[email protected]I love the idea of using potato chips in cookies. It adds a really unique flavor and texture.
Matshediso Mathabasebata
[email protected]These cookies were so easy to make and they turned out perfectly! I'll definitely be making them again.
Hadi Nyass
[email protected]Meh.
MR mounna Mokiulhoshin
[email protected]I've made these cookies several times now and they're always a hit! My friends and family love them.
Corne Tolmay
[email protected]These cookies were a bit too salty for my taste. I think I'll omit the potato chips next time.
Qamar Taji
[email protected]Wow!
ULTRADraiden
[email protected]Not bad! The cookies had a nice texture and the flavors were interesting. I think I would have liked them more if they were a bit sweeter.
Donavan Colella
[email protected]These cookies were a hit! They were soft and chewy, with a perfect balance of sweet and salty. I loved the unique flavor combination of oats, potato chips, and chocolate. Definitely a new favorite recipe!