Wednesday, 8 May 2013

Game Day Compost Cookies

I first had these cookies at Momofuku Milk Bar a year ago or so. They were quite amazing but I had been on a sugary-stuff bender and ate one of them after already having eaten a piece of crack-pie with some cereal milk the night before and after having come back for some cereal milk ice-cream and one of those super chocolatey cookies earlier that day. The compost cookie was my mid-afternoon snack and it was good but I was not really blown away. Regardless, I had been meaning to make my own from the cookbook for a while now. I mean you have to give every cookie a second chance. Last week I finally got around to making some and after people in my lab loved them (including me - if you don't eat lots of sugar beforehand they are actually quite amazing :) ) I decided to make some for Saturday because we had a match. It was sunny, it was warm enough for me to contemplate playing without a base-layer and we sat around having a fantastic time eating cookies. We had a fantastic time playing later on but there were no cookies involved so that part is less important for now. 
Because the comments were so amazing/hilarious I thought I should share them with you.

'What is in those cookies?' 

'Why would you put potato chips into cookies?!?' 

'Did Katharina make those cookies? Only Katharina would put mini pretzels and potato chips into a cookie!' (well, no, Christina Tosi obviously thought about that one first, but over here people are a lot less adventurous where cookie flavours are concerned).

And my favourite of all times: 
'I ate too many cookies! I think if I run too fast I'll end up throwing up cookies all over the field' 
'As long as you puke in the direction of the other team that should be fine'

You see, it was a good Saturday :)

Compost Cookies (adapted from Tosi)

Before we start, I know that is the longest ingredient list in quite a while. If you can't be bothered to make cornflake crunch you could also leave out the cornflakes. You could also use butterscotch chips or peanut butter ones…or mini marshmallows. That's what is so fantastic about these cookies. I can't think of many combinations that I wouldn't want to try. The coffee adds depth of flavour and a really interesting texture. Also, the combination of sweet and salty with some maltiness from the cornflake crunch turns these cookies (as some of the quotes might have already given away) into something else. 

225g Butter (at room temperature)
200g Granulated Sugar
200g Light Brown Sugar
1 Egg
½ tsp Vanilla Extract
225g Flour
½ tsp Baking Powder
¼ tsp Bicarb
4g Salt
150g Chocolate Chips
100g Almonds (toasted in your oven until they are fragrant, then broken up into pieces)
40g Rolled Oats
5g Ground Coffee (yes, you are not dreaming, trust me on this one. DON'T USE INSTANT!!!) 
40g Cornflakes or Cornflake Crunch (see this recipe or better: buy the cookbook because it's awesome!)
50g Potato Chips (the simple salted kind, kettle chips work better because they are more sturdy)
50g Mini Pretzels

Cream the butter and the sugars (give them some time to become all fluffy), then add the egg and the vanilla extract and beat until the mixture has nearly doubled in size. This will take some time. Give it 5 and things will look good, apparently if you give it 7 or 8 minutes things will be amazing but I'm always too lazy to do that.
Add the flour, baking powder, bicarb and salt. And mix until just combined.
Stir in the chocolate chips, almonds, rolled oats, and ground coffee.
If you are using a food processor for this be careful to not overmix things and be very careful to definitely not overmix things when you add the cornflake crunch, potato chips and mini pretzels.
If you are using a spoon or spatula by now, I would crush the potato chips and pretzels just a tiny bit. I don't know about you, but I don't like having a cookie that has more potato chip than cookie dough to it and they didn't break down at all when I mixed them in - I had to specifically break down some of them with the spatula which was a bit of a pain.
Scoop out 2 tbsp size portions, slightly flatten them and either set them on a sheet pan or stick them in a tupperware box. Cover and refrigerate for an hour. They last for up to a week in the fridge. That way you can have fresh cookies whenever you feel like it! How cool is that?!?
Apparently this step is crucial. I haven't tried baking them sooner but what's the point in trying to find out whether that's true if you can just clean your kitchen or watch some TV while you are waiting...
Preheat your oven to 190˚C.
Stick the cookie portions onto a lined baking sheet. Leave at least 2.5cm between them, I would probably go for something closer to 5. 
Bake until the tops are nice and golden and your kitchen smells amazing. This should happen after 15-17 minutes but check before. I took mine out after 17 minutes in the end but I didn't feel like my oven was actually giving me the temperature it said it was giving me. 

Now, go and make some cookies and then tell me all about it!
I hope you have a fantastic rest of your week!

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