Oh and thank you to my awesome bro for the sweet new header he created for me! WOOT Go Chief!
Anyways, I've been wanting to try this recipe for soooo long, and since I only just, at the age of 21, GOT MY P's on Friday (YAY!! - for those who live elsewhere on this planet, this basically means I can drive without supervision =P), I thought now's a good time to make them because I can drive my own fat ass to woolies to get all the ingredients =D.
Compost Cookies are a creation by pastry chef Christina Tosi, who works with the one and only David Chang, and together they run the Momofuku Milk Bar in New York which I am dying to go to. My friend recently was on exchange in America and came back with nothing but praise for the place and its famed compost cookies. So I've been searching for the recipe, and it appears that Christina Tosi was on Regis and Kelly (a breakfast talk show in America) a while back, and revealed the recipe to make at home. Yay! Apparently there are some glitches in the recipe, but I decided to give it a go, see how they turned out and then try it again when I feel like clogging up my arteries.
My cookies turned out all demented as usual. But they tasted pretty cool!! Sweet and salty. Quite nice! When I was eating them I felt like how I thought the cookie monster might feel. They just look so much like cookie monster type cookies don't they?
I actually added quite a bit of sweet baking ingredients (about 1 cup more than the recipe suggested), which I might tone down next time - I think the real kick of the cookie would have come through much better if I hadn't added so much. Damn sweet tooth. Next time I actually want to put salt and vinegar chips in, and alot of them......mmmmm. I would also make the chunks of all the baking and junk food ingredients much larger so as to make that sweet-salty contrast much more apparent. Well, the mixer crunched them up real good, maybe I should mix it on very low speed.
|See all the chunks of chocolate chips? The whitish bits are all chips mmmm|
Other than that, I like them! The violet crumble honeycomb chunks were sooo nice. I have nothing to compare them to but =(. Until I go to New York and eat the real thing.....So im not sure how they're actually supposed to taste.....
This recipe yielded alot of large cookies, which is proving to be too much for my familial unit. So if anyone wants any just let me know!
Oh and BEWARE! The raw cookie dough is so nom nom nom its unbelievable.
The Momofuku Milk Bar Compost Cookie
Recipe by Christina Tosi, courtesy of Regis & Kelly's website
1 cup unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup (Note: I don't have this and Im not sure they sell it here But the cookies turned out fine without it - apparently they use glucose at Momofuku...)
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps salt
1 1/2 cups your favourite baking ingredients (e.g. chocolate chips, rice bubbles, marshmallows, rolos - used all these minus the rice bubbles)
1 1/2 cups your favourite snack foods (e.g. chips, pretzels, corn chips)
1. In a 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 colour. 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 colour 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 your favourite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favourite snack foods last, on low speed until they are just incorporated.
|It's like some sort of Frankenstein creation! Chips, pretzels, chocolate chips....|
5. Using a 6 oz ice cream scoop (lol i would use the one you have at home don't bother measuring it), portion cookie dough onto a parchment lined sheetpan.
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. Like this.....
|These 2 didn't fit on my other trays so i decided to bake them early. Giant MUTANT COOKIES RAAAH|
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. At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the centre. Leave the cookies in the oven for the additional minutes if these colours don't match up and your cookies still seem pale and doughy on the surface. (Mine took about 15 minutes)
|Normal sized cookies baking obediantly =).|
8. 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.
|My compost creations. Plus a half eaten one, courtesy of Mama Widge. Plus my polka dot PJ pants. Sexy.|
On another note, I just spat a whole lot of cookie onto my laptop - the Macarena just started blasting through my headphones. Shuffle, I love you!