Most of the recipes require out-of-the-ordinary ingredients that I'm pretty sure the local supermarket doesn't carry. Stuff like freeze-dried corn and gelatin sheets and glucose syrup. I'm lucky I can get real vanilla extract around here.
But! These cookies can be made with anything you happen to have in your kitchen, and although the recipe calls for glucose, a simple corn syrup substitution does just fine. Also, I skipped the step of making and crumbling a graham cracker crust and just threw in some graham cracker crumbs.
The basic recipe, which you can also find in the cookbook, can be found on various blogs, including this one, which I referenced.
I made my own substitutions though. Heath bar bits, tortilla chips, praline crunch ice cream topping, fruit loops...whatever I had that looked good. I love sweet and savory snacks, and this cookie delivers that in one small (actually pretty big for a cookie) package.
These are rich, delicious, extra-buttery cookies that aren't for the faint of heart. If you don't like cookies that coat your mouth in butter - if you, I don't know, use applesauce in place of fat when you bake - these aren't the cookies for you.
But I happen to like butter. A lot.
About my only complaint is that they could use less time in the oven. 18 minutes browned them a little too much for my taste.
Here's the recipe with my substitutions. I adapted this from loveveggiesandyoga (link above), and, of course, originally from Momofuku Milk Bar.
1/2 cup butter, softened
1/2 cup white sugar
1/3 cup light brown sugar, tightly packed
1/2 tablespoon light corn syrup
1 egg white
1/4 teaspoon vanilla extract
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1/2 cup chocolate chips
1/4 cup toffee bits
1/4 cup graham cracker crumbs
1/4 cup rolled oats
2 teaspoons ground coffee (honestly, since I love coffee I think this could use more)
1/2 cup tortilla chips (this could really stand to be more as well ... I like my salty snacks salty, and potato chips would probably work better)
1/2 cup Fruit Loops
handful of crushed pecans
good sprinkle of praline crunch ice cream topping
Combine the butter, sugars, corn syrup 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 and vanilla, and beat for 7 to 8 minutes.
Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. Do not walk away from mixer or overmix. Scrape down the sides of the bowl.
Still on low speed, add your chosen mix-ins, and mix until just incorporated, about 30 seconds.
Using a 1/3 cup measure ( or 2 3/4 ounce ice cream scoop) portion out the dough onto a parchment lined or Silpat baking sheet. After portioning the dough, pat the top of the cookie dough domes flat. Wrap the sheet pan (or plate) tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly. I left them overnight, for reference.
Heat the oven to 375F. Bake for 18 minutes (this should be cut down). 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. Note that because of the high butter content in these cookies, they will be prone to burning around the edges; watch them closely.
Cool the cookies completely on the sheet pans before transferring to an airtight storage container. At room temperature the cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
No comments:
Post a Comment