Momofuku’s Compost Cookies

Momofuku’s Compost Cookies
If 37 cents per serving falls in your budget, Momofuku’s Compost Cookies might be a spectacular vegetarian recipe to try. This recipe makes 12 servings with 337 calories, 3g of protein, and 16g of fat each. If you have eggs, brown sugar, baking soda, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.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.
Ingredients you will need
Baking SodaBaking Soda
Corn SyrupCorn Syrup
VanillaVanilla
ButterButter
CreamCream
All Purpose FlourAll Purpose Flour
SugarSugar
EggEgg
SaltSalt
Equipment you will use
Stand MixerStand Mixer
SpatulaSpatula
Kitchen TimerKitchen Timer
2
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. 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.
Ingredients you will need
DoughDough
Equipment you will use
Mixing BowlMixing Bowl
SpatulaSpatula
BlenderBlender
3
Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.Using a 6 oz. ice cream scoop, portion cookie dough onto a parchment lined sheetpan.Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week. (I put plastic wrap over my baking sheet and stuck the whole thing in the fridge for an hour.)DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Ingredients you will need
Cookie DoughCookie Dough
Ice CreamIce Cream
CookiesCookies
WrapWrap
Equipment you will use
Ice Cream ScoopIce Cream Scoop
Baking SheetBaking Sheet
Plastic WrapPlastic Wrap
OvenOven
4
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.Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, they’ll keep five days.
Ingredients you will need
CookiesCookies
SpreadSpread
Equipment you will use
OvenOven
Frying PanFrying Pan
DifficultyHard
Ready In45 m.
Servings12
Health Score1
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