I just got back from Spring Break (a trip to Florida with the family) and a trip to New Orleans with my good friends from college. The last time the BFC got together, it was for Ally's wedding, and I brought these compost cookies along, because they are possibly my favorite cookies in the world. Nino mentioned she attempted to duplicate them, so I promised to post the recipe for her.
Momofuku’s Christina Tosi, via “Live With Regis and Kelly”
1 cup butter
1 cup sugar
3/4 cup light brown sugar
1 Tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1 3/4 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp kosher salt
1 1/2 cups of your favorite baking (sweet) ingredients, such as chocolate chips, peanut butter cups, etc*
1 1/2 cups of your favorite crushed snack foods, such as potato chips, corn chips or pretzels**
The picture features all my mix-ins in my 4 cup measuring cup : my preferred combination is toffee bits, chocolate chips, potato chips and coffee grounds.
In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
(Note: the butter and sugar really need to be beaten for 10 minutes, at the least maybe longer with a hand mixer. You will see and taste the sugar almost completely dissolve, a stand mixer makes this easier, but just be prepared with a hand mixer)
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 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 time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your 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 the sides of the mixing bowl with a spatula.
On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Using a 6 oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat the conventional oven to 400F. (350F in a convection oven)
When the oven reads 400F, arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction.
Bake 9-11 min. While in the oven, the cookies will puff, crackle and spread.
At 9 min 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 match up and your cookies stills 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 temp, cookies will keep fresh 5 days. In the freezer, cookies will keep fresh 1 month.