Compost Cookies

I’m back to my much-neglected blog to talk about cookies. Our Neighborhood hosts a cookie exchange each year and while I always push it to the last minute, it’s fun to bake some cookies. This year, Jeff and I had been watching the Chef’s Table on Netflix and we were SO inspired by Christina Tosi, of Mylkbar. Her Instagram is adorable. With that in mind, I set out to make some of her cookies. I found the recipe on Brown Eyed Baker.

This recipe will yield 20 or more cookies and it did take some time to prepare, as well as a lot of ingredients… but if you love sweet and salty, I promise this is perfect for you.



Ingredients
For the Graham Crumb Mixture:

  • 1/3 cup graham cracker crumbs
  • 1 tablespoon milk powder
  • 1 1/2 teaspoons granulated sugar
  • 1/8 teaspoon kosher salt
  • 1 tablespoon unsalted butter melted
  • 1 tablespoon heavy cream
For the Cookies:
  • 1 1/3 cups bread flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2/3 cup light brown sugar
  • 2 tablespoons glucose (alternative is 1 tablespoon light corn syrup)
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 3/4 cup mini chocolate chips
  • 1/2 cup mini butterscotch chips
  • prepared graham mixture
  • 1/3 cup old fashioned rolled oats
  • 2 1/2 teaspoons ground coffee (do not use instant coffee or expresso powder in place of the ground coffee)
  • 2 cups potato chips (preferred brand: Cape Cod)
  • 1 cup mini pretzels (preferred brand: Synders Mini Pretzels)
Cooking Instructions
  1. Prepare Graham Mixture: in a small bowl, stir together the graham cracker crumbs, milk powder, sugar and salt. Whisk together the butter and heavy cream, then add to the dry ingredients. Toss with a fork until the mixture is evenly moistened, set aside.
  2. Prepare the Cookie Dough: In a medium bowl, whisk together the flour, baking powder, baking soda and salt; set aside.
  3. Combine the butter, both sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high speed for 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and continue to beat for 7-8 minutes.
  4. Reduce the mixer speed to low and add the flour mixture. Mix just until the dough comes together, no longer than 1 minute. Scrape down the sides of the bowl with a spatula.
  5. Still on low speed, add the chocolate chips, butterscotch chips, graham mixture, oats and coffee, and mix until just incorporated, about 30 seconds. Add the potato chips and pretzels and again, mix only until barely incorporated, 15-20 seconds.
  6. Using a 2 3/4 ounce ice cream scoop (or a 1/3 measuring cup), portion out the dough onto a parchment-lined baking sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour.
  7. Bake the Cookies: preheat the oven to 375 degrees. Arrange the chilled dough a minimum of 4 inches apart on parchment or silpat-lined sheet pans (6 cookies per sheet).
  8. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
  9. Cool the cookies completely on the sheet pans before serving or storing. The cookies can be kept in an airtight container at room temperature for up to 5 days, or frozen for up to 1 month.

Molly Knorr