Cookie Overload

While I can't quite claim that these cookies are savory, they at least make an attempt to balance sweet components with salty ones.  Momofuku Milk Bar, in New York, has built quite a reputation for its sweet creations, especially for their Crack Pie, and aptly named Compost Cookies. 

I chose to make these cookies for several reasons (other than their incorporation of salty ingredients).  For one thing, it's an open and adaptable recipe, that is different from any cookie recipe I have come across.  The equation is simple: a silky beaten-into-submission cookie dough base mixed with 1 part sweet and 1 part salty ingredients.  Your imagination, or the contents of your cabinets are the limit when it comes to the salty and sweet ingredients.  Suggestions include: chocolates, caramels, candies, coco-puffs, bugels, chips, cheese-its, pretzels, and corn flakes.  It's like a kitchen sink salad or quiche, but in cookie form.  Unfortunately, just before making these I watched an episode of "Jamie's Food Revolution," where Jamie Oliver comes to America to confront the Obesity Epidemic, so I ended up feeling incredibly apprehensive about everything that went into these cookies.  I want to join the revolution!  

The other reason, probably the real reason I chose to make these cookies is this:

Kitchenaid Mixer initiation.  Up until yesterday evening, I mixed everything by hand.  While not a process that particularly bothers me, there are some things that are simply not achievable.  Like the ten-minute-straight beating that these cookies required.  Welcome to my kitchen, shiny new Professional Kitchenaid Mixer.  

The conclusion: these cookies are very rich and tasty, deliciously crispy and buttery, but in the future I want to try to use my mixer for some good healthy whole wheat bread.  

Momofuku Milk Bar Compost Cookies

1 cup unsalted butter (2 sticks)

1 cup granulated sugar

3/4 cup brown sugar

1 Tbsp corn syrup

1 tsp vanilla extract

2 eggs

1 3/4 cups all purpose flour

2 tsp baking powder

1 tsp baking soda

2 tsp kosher salt

1 1/2 cups sweet baking ingredients (chocolate, raisenettes, rollos, cocoa krispies, english toffy)

1 1/2 cups snack foods (chips, pretzels, goldfish)

In a stand mixer with the paddle attachment, cream the butter, sugars, corn syrup on medium-high for 2-3 minutes (until fluffy and pale yellow).  

On a lower speed, add the eggs and vanilla.  When they are incorporated, increase the speed to medium-high and mix for an additional 10 minutes.  When it is done, it should be pale and fluffy, and almost doubled in size.

Lower the speed and add the flower, baking powder, baking soda, and salt.  Mix it for 45-60 seconds, just until everything is incorporated (don't over mix at this stage).  

Still mixing on low, add in the additional ingredients of your choice, and mix until evenly incorporated.  

Line a baking sheet with parchment paper and scoop the dough into 6 oz balls (this is pretty large).  It will make about 16 cookies altogether.  Space the cookies so that they are not touching, and cover the tray with plastic wrap.  

The whole tray needs to be refrigerated for at least 1 hour (it can keep for up to a week).  My suggestion is to place 1 or 2 (preferably 2, because the cookies are very large and need all the room they can get) more baking sheets underneath the one with the cookies on it, then when everything is chilled, quickly redistribute the dough (don't forget the parchment paper underneath) onto the extra chilled sheets.  Alternatively you can chill the cookies on several sheets, but then you will need to free up a lot more space in your fridge.  

Pre-heat the oven to 400

Take the plastic wrap off of the cookies, redistribute them leaving plenty of space between each cookie.  Bake for 9-11 minutes (mine took several minutes longer), they should brown around the edges and not be too pale and doughy in the center.  

Cool the cookies completely on the baking sheets.  Don't eat too many!