It’s not that often that someone comes up with an entirely new kind of cookie. Even in the grocery store aisles, I feel like food manufacturers are spending their days coming up with variations of existing cookies (like Oreos with different fillings, or chocolate chip cookies with whole grain flour) rather than making something wholly new. So when a friend sent me the recipe for Pastry Chef Christina Tosi’s Momofoku compost cookie, I was really excited. It’s not just that concept is pretty brilliant – take a traditional chocolate chip cookie and stuff it full of your favorite salty and sweet snack foods – it’s that the cookie itself was really different. Deliciously so.
Usually when you’re making a chocolate chip cookie, you cream your butter and sugar for several minutes until it’s light and fluffy, and then keep the mixing to a minimum when adding the other ingredients. But Tosi has you cream the butter, sugar and eggs for a full ten minutes, creating an incredibly light and fluffy dough and producing a gloriously shiny coat on the outside of the cookie. The finished cookie is tender and melting in the center, with crisp and snappy edges – it’s like a regular chocolate chip cookie taken to the max.
Of course, loading a cookie with pretzels, potato chips, Reece’s Peanut Butter Cups, or any other snack food you can think of will make even a substandard cookie pretty damn tasty. It just helps if the snack food is embedded in a gloriously buttery and gooey cookie to begin with. I played it conservative this time around, only adding pretzels and semi-sweet chocolate chips. The pretzels lost some of their crunch in the baking process, but overall, the salty pretzels, sweet chocolate, and buttery, chewy cookie were an irresistible combination. In fact, I had to get rid of them on Facebook (I gave them out to the ModernDomestic Facebook Fans) just to get them out of the house before I devoured them all.
1 cup (2 sticks) unsalted 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 tsps baking powder
1 tsp baking soda
2 tsp Kosher salt
1 1/2 cups your favorite baking ingredients (such as chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (such as chips, pretzels, etc.)
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.
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 6oz 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.
Yield: 15 6oz cookies