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SUGAR & STILETTOS RECIPES
Nanci Christopher
March 6, 2010

COMPOST COOKIES
By Christina Tosi at
THE MOMOFUKU MILK BAR/NYC

Ingredients:

1 cup unsalted butter (2 sticks) at room temperature
1 cup granulated sugar
¾ cup light brown sugar
1 table spoon light corn syrup
1 teaspoon vanilla extract
2 large eggs, at room temperature
1 ¾ cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
2 teaspoons kosher salt
1 ½ cups of your favorite baking ingredients
(chocolate chips/chopped bittersweet chocolate,
Raisinettes, Rollos, Cocoa Krispies)
1 ½ cups of your favorite snack foods (chips, pretzel, etc.)

MAKES about 2 ½ dozen (30) cookies.

IN A STAND MIXER with the paddle attachment, cream butter, sugars and corn syrup on medium high speed for 2 to 3 minutes until fluffy and pale yellow in color. Scrape down the sides of the bowl with a spatula.

ON A LOWER SPEED, add the eggs and vanilla to incorporate.

INCREASE MIXING SPPED to medium-high and start a timer at 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 the time is up, on a lower speed, ADD the flour, baking powder, baking soda and salt.

MIX 45-60 seconds just until the 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 t he sides of the mixing bowl with a spatula.

ON THE SAME LOW SPEED, add in the hodgepodge of your favorite baking ingredients and mix 30-45 seconds until evenly mixed 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 cookies dough onto a parchment lined sheetpan. WRAP cookies dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to one week. DON’T EVEN THINK about baking your cookies at room temperature – they will not hold their shape. Tasting the batter, on the other hand, is always a wickedly good idea.

HEAT THE OVEN to 400F degrees. 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 center. Leave the cookies in the oven for the additional minutes if these colors don’t mach up and your cookies still 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 temperature, they’ll keep for 5 days.

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