The crazy, messy batter. I hate trying to cream butter and sugar without a paddle attachment! BOOO.
Ugh, my burned cookies before I used the cookie cutters to cut out the unburned centers. Good grief.
*END*
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Recipe Song: None. I listened to the latest installment of the Sookie Stackhouse mysteries on CD :) Dead and Gone by Charlaine Harris. Pretty good idea, except when I washed dishes or blended things and couldn't hear it anymore. But that's what the rewind button is for, right?
So I was crazy enough to try this recipe. I say crazy because I don't have a stand mixer so I had no paddle attachment to make this. However, I didn't realize that til after I started mixing with my hand mixer and was trying to figure out why it wouldn't mix well and kept spattering all over.
Huh. No wonder they always tell you to recipe through your recipe thoroughly before you attempt it.
Anyways, that combined with an error with the baking temperature, and distractions in the form of a telephone call resulted in not so great cookies. I once again cooked using the convection oven which kinda screwed things up because I entered 400 degrees, and my oven usually converts it to the proper temp for convection oven baking. But for some reason, this time, it stayed at the temp entered and I ended up burning my cookies. I also forgot to check on them part way through because I got caught on the phone and I totally forgot about my cookies. Totally my bad. Needless to say, these didn't turn out at all like the ones pictured. Even after refrigerating the dough for almost 3 hours, they spread so thinly that it turned into one big cookie sheet with dented lines where the spaces between used to be. One sheet was so browned around the edges due to uneven cooking at too high a temperature, that I resorted to using two different sized cookie cutters to cut out the non-burnt centers and tossed the outer edges.
I must say, even tho one entire sheet was burned (even the bottoms), they were miraculously still pretty decent tasting. I was adventurous and used tortilla chip pieces and butterscotch morsels. Interesting combination? I think so! It gave a nice sweet-savory contrasting taste.
I don't know if I'll be making this again because it made a fair mess with only satisfactory results. Maybe I'll try it again when I have a paddle attachment. But until then...no thanks. :) I took pictures of my mishap, but now I'm a tad embarrassed to post them. Maybe one day. But until then, the nice poster of the website I took this from posted more than enough detailed pics of all his steps and that'll help you should you decide to make them as well. Happy baking!
3.5 out of 5 stars (but I would say that's due to my many errors...kitchen adventures indeed.)
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Below from here.
The Momofuku Milk Bar Compost Cookie
recipe by Christina Tosi
(Courtesy of Regis & Kelly's website)
Ingredients:
1 cup butter (that's two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup [Note: I left this out; not because I'm against corn syrup, I just didn't have it. The cookies came out fine, though may have had a nicer sheen with the 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 your favorite baking ingredients (options: chocolate chips, Raisenettes, Rollos, Cocoa Krispies)
1 1/2 cups your favorite snack foods (chips, pretzels, etc.)
Note: as said above, I used chopped up bittersweet chocolate and crushed pretzels. Next time I'd definitely add potato chips.
1. In a stand mixer with the paddle attachment, 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 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.
4. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 - 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
5. Using a 6 oz. ice cream scoop (I'm not sure how many ounces mine is, but it worked well), 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.
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