I'm a fan of trying new things. I believe mixing random combinations of foods is... genius. Really. Honey goes with just about anything, and so does brown sugar. Ok ok, so maybe it's my sweet tooth talking, but nevertheless, mixing and matching flavours is awesome in my books.
When I first heard about the 'Compost Cookie' on Regis & Kelly, I knew I had to try it. I especially liked the ingredient "your favourite snack food". It caught my attention immediately so off I ran to the store to pick up some hickory sticks, pretzels and ringolos!
What I ended up with was a super ginormous cookie stuffed with the perfect amount (I really did pack the thing!) of chocolatey and salty goodness. Did I ever mention I have a sweet tooth? The hubby didn't particularly like it *gasp* but the recipe is a keeper! Kettle corn, watch out!
Compost Cookie
By Christina Tosi
Ingredients
- 1 cup Butter
- 1 cup Sugar
- 3/4 cup Light Brown Sugar
- 1 Tbsp Corn Syrup
- 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! (Kelly used mini chocolate chips, Raisinettes, Rollos & Cocoa Krispies)
- 1 1/2 cups Your favorite snack foods (chips, pretzels, etc. - Kelly used Goldfish, Ritz, & Fritos)
Directions
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.
Scoop cookies onto a baking sheet and refrigerate for 1 hour.
Bake at 400 degrees for 9-11 minutes.
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.
Scoop cookies onto a baking sheet and refrigerate for 1 hour.
Bake at 400 degrees for 9-11 minutes.
sounds kinda scary..haha
ReplyDeleteHaha, I was worried at first but they tasted REAL good!
ReplyDelete