October 12, 2014

Compost Cookies

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These cookies are said to be the best in the world.


They are the creation of the Momofuku Milk Bar's Christina Tosi.

These gooey cookies have grown over the years to have several names, 'Kitchen Sink Cookies', 'Spring Clean Cookies', or just simply 'the leftovers'. 

The idea that you can throw a mixture of goodies into this mix and they will turn out as simply the best cookies you have ever tasted, not only that but you have managed to clear out a few odds and ends from your over flowing cupboards too. 

I decided to start with the traditional ingredients list. Seeing as they are filled with american goodies this took a bit of work and research to find the list in the UK. 

In the end Partridges in on the Kings Road happened to have all of the extra American add-ins that you can't find so easily in English supermarkets. 

To make 10-12 large gooey cookies, the Momofuku way you will need...

225g Butter, softened
1 cup Granulated Sugar
2/3 Cup Light Brown Sugar 
1 Egg
1 tsp Vanilla Extract
225g Plain Flour
1/2 tsp Baking powder
1/4 tsp Baking Soda 
1 tsp Salt 
3/4 Cup Chocolate Chips
1/2 Cup Butterscotch Chips
1.2 Cup Graham Cracker Dust (Momofuku actually make a crust mix, the recipe can be found here....)
1/3 Cup Rolled Oats 
2 tsp Ground Coffee
2 cups Kettle Chips (these are good as they are thickly cut so keep their shape once in the cookie)
1 cup Mini (salted) Pretzels

First Mix all the butter and sugar in a bowl or mixer until well combined together. 

Nest add in the egg and the vanilla extract. 

Once mixed in add the flour, baking powder, baking soda, and salt. Mix until all of these ingredients are combined (but be careful not to over mix) 

Now add all your goodies, chocolate chips, butterscotch chips, oats, kettle chips, graham dust. mix of this together before adding the pretzels. mix these in with care, your aim to have an unbroken pretzel on the top of a cookie!

Place the mixture in large dollops on a baking tray, with lots of space in between each dollop as these cookies really spread. I put four on each baking sheet. 

Bake at 180C for 18 minutes. you want the edges to be golden brown, but the centre to still be pale. 

leave to cool on the baking sheet as they will need to set. 




Pile high on a plate and enjoy!



These will keep for about 5 days in an air tight tin.


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