Back in October we had Iron Chef Chips and I was tasked to make a dessert utilizing the "secret" ingredient chips. Well, I tried a lot of recipes before I eventually settled on the Ice Cream Chipped Pie. One of the recipes I tried is this Momofuko Compost Cookie from Plumpie Cooks. It was actually a pretty big hit amongst my co-workers, but I didn't feel it tasted a lot like chips. However, it was a very tasty cookie. I enjoyed the saltiness that the chip brought to the cookie as well as the combination of reese's peanut butter chips and the variety of chocolate chips. Plus the fun thing about making momofuko compost cookies is you can use a variety of ingredients from oats to rice krispies to ritz crackers. It's all up to you and what you like as far as what to include in the cookie. Enjoy!
1 cup unsalted butter (2 sticks), room temperature
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
1/4 cup graham flour (optional)
2 tsps baking powder
1 tsp baking soda
1 tsp Kosher salt
1 cup oats
2 1/2 cups your favorite baking ingredients (options: chocolate chips,
other flavored chips, Rollos, Cocoa Krispies, m&m’s, reese’s peanut
1 1/2 cups your favorite snack foods (options: chips, pretzels, yogurt covered pretzels, ritz crackers, etc.)
Set your oven to pre-heat at 375 degrees. Take a medium bowl and combine the flours, baking powder, baking soda, and salt. Set aside. Take out your standing mixer with the paddle hook, and beat the butter, brown sugar, and corn syrup for two minutes until fluffy and pale yellow in color. Then add in your eggs and vanilla and mix. Scrape down the sides of the bowl with a spatula as you see fit. Mix for an additional 5 to 10 minutes until the mixture becomes a pale color and kind of doubles in size. Slowly add in the flour mixture. Mix just until the dough comes together being careful not to over-mix. On low speed, add in your favorite ingredients that you will be using; chip, chocolate chips, reese's peanut butter chips, pretzels, etc. Beat until it is just incorporated. Take out your baking sheets and line with parchment paper. Using an ice cream scoop, scoop out the dough onto the sheets.
Once your cookies are portioned onto you baking sheets wrap with plastic wrap and refrigerate for one hour or up to one week. According to Plumpie Cooks; if you bake the cookies while they are at room temperature they will not set properly in the oven. Pre-heat your oven to 375. Remove the plastic wrap and bake for 9 to 12 minutes. You may want to turn the baking sheet half way thru the cooking process to ensure even cooking. Around 9 minutes the edges of the cookies will start to brown; let them bake a couple minutes longer especially if they still look doughy in the center. Remove from oven and let cool on a wire rack.