Friday, February 24, 2012

Momofuku's Milk + Compost Cookies.

I'm a sucker for the new Momofuku Milk cookbook. It's brilliant, well thought-out, and simple. By simple I mean the flavors, some of the ingredients are fairly challenging to source especially when you're needing corn powder and other stuff like that. But Christina Tosi* swears by and says you could probably source most of the ingredients from there. 

Recipes like corn cookies, kimchi and blue cheese croissants, red velvet ice cream, and crack pie are just some of the intriguing things that the cookbook has to offer.

The mess that was the kitchen that morning. Coffee grounds, Cheetos, and oats all went into the cookie. It was something. 

Into the cookie dough now. I know it seems like this whole heaping mess of God knows what but trust me, it was dang great and imaginative.
First, you'll need this graham crust recipe to deploy in your Compost cookie.  

Graham Crust Recipe (Yield 2 cups)

190g graham cracker crumbs

20g milk powder

25g sugar

3g kosher salt

55g butter, melted, or as needed

55g heavy cream

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

2. Whisk the butter and heavy crea,. Add to the dry ingredients and toss again to evenly distribute. The mixture should look like a bunch of small clusters. It should hold together if squeezed tightly in the palm of your hand. If not moist enough, add more butter.

3. Crust is easiest to mold just after mixing. It will keep for a week in a sealed container or a month in a fridge or freezer.

Compost Cookies
from the Momofuku Milk cookbook

225g butter, at room temp.

200g granulated sugar

150g light brown sugar

50g glucose**

1 egg

2g vanilla extract

225g flour

2g baking powder

1.5g baking soda

4g kosher salt

150g mini chocolate chips

100g mini butterscotch chips

85g Graham Crust (As shown above)

40g old-fashioned rolled oats

5g ground coffee

50g potato chips

50g mini pretzels

1. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg, vanilla, and beat for about 7 to 8 minutes.

2. Reduce the speed to low and add the flour, baking powder, baking soda, and sat. Mix until the dough comes together, no longer than one minute.

3. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee, and mix until just incorporated about 20 secs. Add the potato chips and pretzels still on low speed, mix until just incorporated. Be careful not to overmix. 

4. Portion out the dough onto a parchment lined pam. Pat the tops of the cookie dough until it comes flat. Wrap the sheet in plastic wrap and refrigerate for at least an hour, up to one week. DO NOT bake your cookies from room temp.

5. Heat the oven to 375F.

6. Bake the cookies for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be faintly browned on the edges yet still bright yellow in the center. 

7. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temp, the cookies will keep for 5 days, in the freezer, they will keep for a month. 

And this is what they look like afterwards. I know they aren't too attractive, but they sure are tasty.

Edges are crunchy and the middle slightly chewy. Just the way cookies should be in my world. There could be nothing better. 

Cheers to Christina Tosi and the Momofuku Milk Cookbook. 
I seriously advice you to go grab yourself a copy. 

* Chef extraordinaire and driving force behind the Momofuku Milk Bar.

** You can substitute 1 tablespoon corn syrup for the glucose.

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