This recipe should come with a warning for various reasons.
Reason #1 : I’ve eaten 5 since I’ve baked them yesterday…FIVE.
**slaps herself in the forehead**
Reason #2 : There are more than 2 sticks of butter in this recipe.
Reason # 3 : People that try these will ask you to bake them again and again. You will, and then you’ll eat five more when that happens.
Reason #4 : People that you give this recipe to will hate you afterward because they will have eaten five of them in one sitting.
****BAKE AT YOUR OWN RISK****
The first time I ate this cookie was at Ma Peche (part of the Momofuku family). I have since then been obsessed with all things David Chang and/or Christina Tosi (you understand if you’ve tried the crack pie — click here for the recipe for that one). Momofuku’s wonderfully creative dessert chef is Christina Tosi. This is her recipe that is cut & pasted from Oprah’s website. Photos and obscene commentary by yours truly. You knew O would be all over this shizzle.
The cookie is kind of a 2 parter. You need to make the Graham Crust Recipe first. The recipe makes 4 times the amount you need for 1 batch of Compost Cookies. You can save the rest of this graham stuff in the fridge for up to a month for the next time you want to make these cookies.
It won’t be longer than a few days before you want to bake them again though.
Don’t say I didn’t warn you.
Don’t hate me.
Original Content | November 08, 2011
- 190 grams (1 1/2 cups) graham cracker crumbs
- 20 grams (1/4 cup) milk powder
- 25 grams (2 Tbsp.) sugar
- 3 grams (3/4 tsp.) kosher salt
- 55 grams (4 Tbsp. or 1/2 stick) butter, melted, or as needed
- 55 grams (1/4 cup) heavy cream
Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
Original Content | November 08, 2011
In a pinch, substitute 18 grams (1 tablespoon) corn syrup for the glucose.For the coffee grounds in this cookie, we tested the recipe with freshly roasted and ground artisanal coffee from Stumptown as well as with craptastic coffee grounds that you can find just about anywhere. We discovered that it doesn’t make a difference what kind you use; the cookie is delicious every time. Just make sure you don’t use instant coffee; it will dissolve in the baking process and ruin the cookies. And, above all else, never use wet, sogalicious grounds that have already brewed a pot of coffee. We use Cape Cod potato chips because they aren’t paper thin, so they don’t break down too much in the mixing process.
- 225 grams (16 Tbsp. or 2 sticks) butter, at room temperature
- 200 grams (1 cup) granulated sugar
- 150 grams (2⁄3 cup, tightly packed) light brown sugar
- 50 grams (2 Tbsp.) glucose
- 1 egg
- 2 grams (1/2 tsp.) vanilla extract
- 225 grams (1 1/3 cups) flour
- 2 grams (1/2 tsp.) baking powder
- 1 1/2 grams (1/4 tsp.) baking soda
- 4 grams (1 tsp.) kosher salt
- 150 grams (3/4 cup) mini chocolate chips
- 100 grams (1/2 cup) mini butterscotch chips
- 1/4 recipe Graham Crust (85 grams or 1/2 cup; see separate recipe)
- 40 grams (1/3 cup) old-fashioned rolled oats
- 5 grams (2 1/2 tsp.) ground coffee
- 50 grams (2 cups) potato chips
- 50 grams (1 cup) mini pretzels
Okay. You know I am a deviant. Sometimes that makes me cooler, but this time, mmmm not so much. Tosi knows what she’s talking about. First of all, I didn’t use parchment paper.
Second of all, I didn’t refrigerate the dough for an hour. Ms. Smartypants put the dough in the freezer for 20 minutes and thought she was the cat’s meow. Popped them into the oven while she took a 7 minute shower. Bad. Move. Mr. FSL ended up banging on the bathroom door because the smoke alarm was going off. I jumped out of the shower with soapy hair to see this:
That would be my kitchen filled with smoke and Rocco running for cover.
Attempt #2 happened the next day. I followed the directions. Seriously.
Heat the oven to 375°.
Arrange the chilled dough a minimum of 4 inches apart on parchment- or Silpat-lined sheet pans. 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.
Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage
shovel into mouth while still hot and make odd groaning noises. At room temp, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month. Psssht! Good luck keeping them in the house and out of your dirty little paws for 2 days!