Recently I embarked (and completed, for that matter) a 2 week journey through America, from the salty seas of the East Coast to those of the West. Below are the Instagram (@julieskarwecki) photos of that voyage, in no particular order and with no explanation.
This weekend while visiting my parents, I was struck by a very rare, but very strong urge to bake. Not a fan of anything too sugary, I set about searching the internet for a salty/sweet recipe for novices. What I found were Compost Cookies, a treat that originated at Momofuku Milk Bar in NY. The recipe calls for any combination of sweet and salty mix-ins – I chose 1.5 cups of coconut, toffee, butterscotch and chocolate chips (combined, not each), and 1.5 cups of crushed Ritz crackers. I threw in some extra salt at the end and subbed in salted butter over unsalted, but unless you prefer a salty cookie (which I obviously do), I wouldn’t recommend altering the recipe too much. That said, this was the best cookie I’ve ever eaten. I can not stress this enough.
- 1 cup butter (unsalted)
- 1 cup granulated sugar
- 3/4 cup light brown sugar
- 1 Tbsp corn syrup
- 1 tsp vanilla extract
- 2 large eggs
- 1 3/4 cups all purpose flour
- 2 tsps baking powder
- 1 tsp baking soda
- 2 tsps Kosher salt
- 1 1/2 cups baking ingredients
- 1 1/2 cups snack foods (chips, pretzels, etc.)
1. In a stand mixer, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.
2. 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.
3. When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.
Mix 45 – 60 seconds just until your dough comes together.
4. On the same low speed, add in the baking ingredients and mix for 30 – 45 seconds until they evenly mix into the dough. Add in snack foods last, paddling again on low speed until they are just incorporated.
5. Using a 6 oz. ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
6. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
7. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, 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 still seem pale and doughy on the surface.
8. Cool the cookies completely on the sheet pan (good luck!) before transferring to a plate or an airtight container or tin for storage. At room temp, they’ll keep five days.
*Recipe from some website that I can’t remember.