Despite the rainy and unforgiving weather here in Chicago, our contribution to the National Food Blogger Bake Sale to benefit Share our Strength was successful. Over $1,000 was raised and 30 people (bloggers and non-bloggers) volunteered to make it happen. (I’m including links for the other bloggers that came in case you want to check out their recaps or snag a recipe for their tasty treats.) Thanks again to the fantastic Maris of In Good Taste for hosting.
I baked three treats for the sale and am going to share the recipes with you this week starting with some fantastic Compost Cookies, of Momofuku fame.
I’ve been salivating since I saw these cookies on Amateur Gourmet. They caught my eye because they’re made with unorthodox mix-ins. And no, not bacon (Though it may be featured in one of the other bake sale treats I’m sharing this week.), but…
broken pretzels, oats, potato chips, graham cracker crumbs, butterscotch chips, and chocolate chips. This combo struck me as amazing because weirdly I’ve always been more of a savory girl than a sweets girl. It’s not unusual for me to opt for chips or french fries over a cupcake. It just seems to be how I’m wired and perhaps it’s genetic as my father is the exact same way. Because of this, I don’t bake a lot of sweets unless I’m sharing them with others.
So to me, a cookie that could win over my salty tooth = pure genius. And these cookies weren’t just good in theory.
They were amazing in person with sweet and salty intermingling in every bite. What I loved was how well balanced this cookie was. The pretzels and potato chips kept the sugary dough and chocolate chips from being cloying and also added a nice crunch to offset the softer dough. Honestly I know this combo sounds odd but just trust me on this (or trust Christina Tosi, Momofuku’s pastry chef and the mastermind behind the recipe), these are addictive, a bit as if you’re having a cookie for the first time
They are also very versatile. In researching this recipe it seems that bloggers have thrown all manner of mixins into the dough including Rolos and peanut butter pretzels. To customize, just replace the chocolate chips through pretzels with 1 1/2 cups mixins. I tried to keep it close the original minus the coffee grounds they also add, because those didn’t sound appealing to me. But whatever you choose to throw in, these cookies are definitely a winner.
Adapted from Cookie Madness – there are countless variations of this cookie on the web, but she made some adjustments to the recipe after there were complaints that the original, which was posted on the Regis and Kelly website (though it doesn’t seem to be up any longer) spread too much. Her recipe worked beautifully
Yields 7 giant cookies
-4 oz cold unsalted butter, chopped up
-1/2 cup granulated sugar
-1/4 cup plus 2 tablespoons light brown sugar, packed
-1/2 tablespoon corn syrup
-1 teaspoon vanilla
-1 large egg
-4.5 ounces flour (measured by weight not volume)
-1 tsp baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon kosher salt
-1/2 cups semi-sweet chocolate chips
-1/4 cup butterscotch chips
-2 tablespoons old fashioned oats
-2 tablespoons crushed graham crackers
-1/4 cup crushed plain potato chips
-1/4 cup broken pretzels, plus additional whole pretzels for topping if desired
In a stand mixer with the paddle attached, cream the cold butter, both sugars and corn syrup on medium high for 2-3 minutes until fluffy. Scrape down the sides of the mixing bowl.
Add eggs and vanilla and stir to incorporate. Increase mixing speed to medium-high and run mixer for 10 full minutes. During this time the sugar granules will dissolve, the mixture will become an almost pale white color and mixture will double in size.
Meanwhile, stir together flour, baking powder, baking soda and salt.
By hand or using lowest speed of mixer, stir in the flour mixture – don’t beat it in or the cookies won’t be as tender. Stir in the remainder of the ingredients
Using about a heaping 1/3 cup measure or a large cookie scoop, scoop up dough and form rounds onto cookie sheets lined with parchment paper. Cover with plastic wrap and refrigerate for a few hours or over night before baking. (DO NOT BAKE your cookies from room temperature or they will not hold their shape.)
Preheat your oven to 400 degrees F.
Bake 9-13 or until lightly brown on the edges and just about to brown in the center.
Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage.
Other participating bloggers included: