I just participated in the 3rd Annual Great Food Blogger Cookie Swap. It’s an exciting program, hosted by Lindsay of Love and Olive Oil and Julie of The Little Kitchen, which brings together food bloggers from around the world “in celebration of all things scrumptious”. The premise of the program is quite simple. I baked delicious home made cookies and sent a dozen of each to three other assigned food bloggers. In return, I received three dozen cookies from three separate food bloggers: Pecan Cookies from Cats and Commas; Date Pinwheels from Kettler Cuisine; Glazed Lemon Cookies from Mamas Gotta Bake;
The best part about this program is its partnership with Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease. By participating in this cookie swap I not only contributed to the food blogger community, but also supported yet another great cause.
In total, $13,778.40 was raised this year through participation fees, extra donations, and contributions from the generous brand partners who matched our donations, dollar for dollar: OXO, Dixie Crystals, Grandma’s Molasses and Gold Medal Flour.
For my contribution, I decided to create a COMPOST COOKIE recipe that was inspired by Christina Tosi, head pastry chef from celebrated Momofuku Milk Bar in NYC. Last winter I attended a holiday event, hosted by Christina, where I was able to sample and replicate a bunch of her crazy creative sweets like: Fruity Pebble Marshmallow cookies, Blueberry Cream Cookies, Confetti Cookies, and Corn Cookies. I knew I wanted to recreate a version of her Compost Cookies for the cookie swap.
I love Compost Cookies because no two cookies will ever taste the same. As the baker, you can get as creative as you want with the ingredients. That’s right, you can literally use whatever you have on hand to develop your recipe. Since I was baking with my son, we decided to make batches of the cookie using his favorite snacks from the cupboard.
And, as we started combining ingredients, we kept throwing in more – hence the nickname “garbage cookies” or “kitchen sink cookies”. In our version, we added: dried cranberries, potato chips, pretzels, mini marshmallows, and white chocolate chips to Milk Bar’s cookie base batter.
Our final cookies were spectacularly crisp. Each bite yielded a new surprise. Would it be crunchy, or sweet, or savory?
We can’t wait to come up with our next batch. Maybe we’ll add some Graham Crackers and old-fashioned rolled oats to the mix? Perhaps some raisins and butterscotch chips? The possibilities are endless.
Couple helpful hints for the batter:
- Be careful not to over mix the cookies or it will break too many of the pretzels and potato chips (if you decide to use them in your recipe). Just mix so that your ingredients are “just incorporated” into the dough.
- If using potato chips, pick a chip that isn’t paper thin so that they do not break apart too much in the mixing process.
- Christina’s recipe calls for glucose which I didn’t have so I substituted it with 1 tablespoon of corn syrup instead.
- Christina lists the ingredients in grams. I used my kitchen scale to weigh the quantities to be more exact. You can use the American unit of measurement indicated in the recipe too.
- I followed Christina’s batter instructions and made sure to refrigerate the dough for at least one hour before baking (she also says you can refrigerate up to one week). Apparently if you bake these cookies at room temperature they will not bake properly.
- It’s important to arrange the cookies a minimum of 4 inches apart per Christina’s instructions. Heed these instructions. My first batch of cookies was a disaster as all of my cookies merged into one.
Enjoy composting with your cookies!
makes 15-20 cookies
adapted from Christina Tosi’s Momofuku milk bar recipe
- 225g butter (room temperature) 16 tablespoons (2 sticks)
- 200g granulated sugar 1 cup
- 150g light brown sugar 2/3 cup tightly packed
- 50g glucose 1 tablespoon corn syrup
- 1 egg
- 2g vanilla extract 1/2 teaspoon
- 225g flour 1 1/3 cups
- 2g baking powder 1/2 teaspoon
- 1.5g baking soda 1/4 teaspoon
- 4g kosher salt 1 teaspoon
- 3/4 cup dried cranberries
- 1/2 cup white chocolate chips
- 3/4 cup marshmallows
- 2 cups potato chips
- 1 cup pretzels
- Combine flour, butter, sugars, and corn syrup in a mixer bowl and cream together on medium-high for 2- minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7-8 minutes.
- Reduce speed to low and add in the flour, baking powder, baking soda, and salt. Mix just until dough comes together- not longer than 1 minute. Do not over mix.
- Add dried cranberries, white chocolate chips and marshmallows and mix until just incorporated- about 30 seconds. Add the potato chips and pretzels on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels and potato chips.
- Using an ice cream scoop (or 1/3 cup measure0, portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan 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.
- Heat oven to 375 degrees.
- Arrange the chilled dough a minimum of 4 inches apart on parchment-lined sheet pan. Bake for 18 minutes. The cookies should puff, crackle and spread. After 18 minutes, they should be 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.
- Cool the cookies completely on the street pans before transferring to a plate or an airtight container for storage. Cookies will keep fresh for 5 days or in freezer for 1 month.