Monday, June 9, 2014

The Everything but the Kitchen Sink Cookie

Compost Cookie
I made this cookie for the first time a couple years ago and never posted it.  I have since made it several times and still, no post.  So, I finally have this up.  This, how should I describe, jacked up cookie, was adapted from the Momofuku Milk Bar cookbook.  Although I love the Momofuku recipes, I have to modify almost all of them.  I have an aversion to glucose and corn syrup and this book includes those two ingredients liberally.  Don't worry, this cookie is plenty sweet without the extra sugar nudge.

You will want to follow the directions below carefully.  Beat the eggs for the time outlined, refrigerate the dough as directed.  I tried to skimp on some of the steps in a few batches and they were not as good.


16 tablespoons or 2 sticks of Kerry Gold butter, just slightly cooler than room temperature
1 cup granulated sugar
2/3 cup tightly packed light or dark brown sugar
1 egg
1 teaspoon vanilla extract
1 1/3 cup white, unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup mini chocolate chips
1/2 cup butterscotch chips
1/4 recipe graham cracker crust (see recipe below)
1/3 cup old fashioned rolled oats
1 1/2 teaspoon ground coffee
2 cups firm potato chips (like Cape Cod)
1 cup mini pretzels


1.)  Combine the butter and sugars in the bowl of a stand mixer fitted with a paddle attachment and cream together on medium-high for 2-3 minutes.  Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes. (This is where not to skimp)

2.)  Reduce the speed to low and add the flour, baking powder, baking soda, and salt.  Mix just until the dough comes together, no longer than 1 minute.  Scrape down the sides of the bowl.

3.)  On low speed, add the chocolate chips, butterscotch chips, graham cracker crust, oats, and coffee and mix just until incorporated, about 30 seconds.  Add the potato chips and pretzels and mix until just combined.  You might want to whip out the rubber spatula and finish mixing with that.  You will want to try and keep the chips and pretzels as intact as possible.

4.)  Using a 2 3/4 ice cream scoop or 1/3 cup, portion out the dough onto a parchment-lined sheet pan.  Pat the tops of the cookie dough domes flat.  Wrap the sheet tightly in plastic wrap and refrigerate for a least 1 hour or up to 1 week.

5.) Heat the oven to 375 degree fahrenheit.

6.)  Arrange the chilled dough a minimum of 4 inches apart on parchment or Slipat-lined sheet pans.  Bake for 18 minutes.  They should be barely brown of the edges and still bright yellow in the center.  Check the cookies at 15 minutes.  My oven runs hot and I was taking these out at around the 16 minute mark.    You know your oven best, just be careful here.

7.)  Cool the cookies completely on the sheet pans before transferring to a plate or container.

Graham Cracker Crust Recipe:
1 1/2 cups graham cracker crumbs
1/4 cup milk powder
3/4 teaspoon kosher salt
4 tablespoons or 1/2 stick melted unsalted butter
1/4 cup heavy cream

Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.

Whisk the butter and heavy cream together.  Combine the wet and dry ingredients together and mix together.  Proceed to use in the recipe above.

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