WARNING: There is a high amount of butter and sugar and I've learned that consuming raw cookie dough is highly addicting. Please proceed at your own risk.
Since I didn't start cooking until a few years ago I never really baked anything when I was younger. I had never heard of the concept of eating raw cookie dough nor fought with my sister over who got to lick the mixing spoon from making brownies. Er, maybe Koreans don't do that? Until...today!! This Korean ate raw cookie dough - and she liked it! Thank goodness I left most of the dough in the bowl and there was just a little left on the paddle of the mixer or else it could have gotten a little ugly around here.
Since I love all things salty and sweet I knew I had to make these cookies. I'd seen these monstrous cookies all over the Internet on various blogs and people were raving about how good they were. They take a bit of time to make but the recipe is fairly simple. The most difficult part is waiting for the dough to set before you can make them and pop them in your mouth. They're called compost cookies because you basically throw whatever scraps you have lying around your kitchen into them OR if you're like me, you deliberately go out seeking ingredients to put in them. I put a combo of Munchos potato chips, pretzels, wheat thins, chocolate and peanut butter chips, and a Heath bar.
I was a bit disappointed with the cookies considering all the rave around them but the pizookie and raw cookie dough were sublime. For some reason the cookies didn't have as strong of a salty sweet taste as I would have liked. Most of the flavors kinda got lost and I couldn't distinguish one flavor from the other. Perhaps I needed to use more of a salty potato chip rather then a wheat thin...boooo! Oh well, at least the pizookie made up for it. I think since you bake the pizookie until it's just underdone the sweetness comes through much more then when it's fully cooked. The contrast of the hot cookie and the cold ice cream was soooo goooood. But then again, that combo would be good with any cookie recipe I suppose not just these. Well, if you don't try this particular recipe at least you'll know how to turn your favorite cookie into a pizookie.
Momofuku's Compost Cookies
Adapted from here
Yield: 15 6oz cookies
1 cup Butter
1 cup Sugar
3/4 cup Light Brown Sugar
1 tbs corn syrup (I omitted this)
1 tsp Vanilla Extract
2 Large Eggs
1 3/4 cups AP Flour
2 tsp Baking Powder
1 tsp Baking Soda
2 tsp Kosher Salt
1 1/2 cups Your favorite baking ingredients!
(I used 1/2 cup semi-sweet chocolate chips, 1/2 cup peanut butter chips, one Heath bar)
1 1/2 cups Your favorite snack foods (chips, pretzels, etc)
(I used 3/4 cup pretzels, 1/4 cup Munchos, 1/2 cup wheat thins)
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.
*I used a 1/4 cup measuring cup and got HUGE cookies. Baked at 400F for 15 minutes
Adapted from here
2″ ramekins (or other small baking dish)
Vanilla Ice Cream
Preheat oven to 375° F (350° for convection ovens)
1. Fill ramekins 1/2 way deep with raw cookie dough. Place ramekins on sheet pan and put in middle rack of oven. Bake 15-18 min., or until top starts to turn golden brown. (remember you want them slightly undercooked, but not too doughy, basically still a little soft when you touch them)
2. Remove from oven and place each ramekin on a napkin (this allows you to hold the hot dish as you eat your dessert delight.) Top with a couple scoops of ice cream.
*Mine took 16 minutes
Labels: Cookies - Thursday, April 22, 2010