This is your last chance to enter my Etsy giveaway! Entries close at 11:59 PM, Wednesday night! To enter, all you have to do is “Like” my Spache the Spatula Facebook page.
Last year, right around this time actually, I made my first rendition of Everything (But the Kitchen Sink) Cookies, and while they were extremely tasty, I couldn’t help feeling like they didn’t have the exact toothsome texture that I craved.
Recently, I have developed an almost unhealthy obsession with the Momofuku Milk Bar cookbook, and especially the ultra-chewy cookie recipes within (the recipe for their Corn Cookies are in my last post). I decided to take Momofuku Milk Bar’s recipe for their Compost Cookies, and change it up a bit to create this second version of my Everything (But the Kitchen Sink) Cookies!
These cookies are absolutely incredible. They are far chewier and richer than my first version, and with the addition of salty, crunchy potato chips, much more unique. The special thing about these cookies is that they are actually better with time. Leave them out on your counter for a few days to age, then dig into them, and you will be shocked at how flavorful, and texturally satisfying they are :).
Everything (But the Kitchen Sink) Cookies Version 2.0
recipe adapted from the Momofuku Milk Bar cookbook
makes about 15 cookies
- 225g (16 tbsp) unsalted butter, at room temperature
- 200g (1 cup) granulated sugar
- 150g (2/3 cup tightly-packed) light demerara sugar
- 50g (2 tbsp) glucose (or 1 tbsp corn syrup, in a pinch, but the texture/flavor won’t be exactly the same)
- 1 large egg
- 1/2 tsp vanilla paste
- 225g (1 1/3 cups) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp kosher salt
- 4-5 cups of mix-ins (I used: chopped pecans, semi-sweet chocolate chips, chopped Valrhona white chocolate, and kettle-style potato chips)
- 1/4 recipe (85g (1/2 cup)) Graham Crust recipe (below)
- Line 2-3 baking sheets with parchment paper or silicone baking mats; set aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter, sugars, and glucose on medium-high for about 2-3 minutes. Add in the egg and vanilla paste and beat on medium-high for 8-10 minutes.
- Reduce the mixer speed to low and add in the flour mixture. Mix just until the mixture comes together. Mix the mix-ins and Graham Crust in on low.
- Scoop the cookies onto your prepared baking sheets, about 3 inches apart. Place in the fridge for at least an hour (or up to a week) to firm up before baking.
- When ready to bake, preheat the oven to 375 degrees. Bake your cookies, one sheet at a time, for 18 minutes, turning the tray half-way through.
- Allow the cookies to cool completely on the baking sheets before moving.
This makes a delicious cheesecake crust!
- 190g (1 1/2 cups) graham cracker crumbs
- 20g (1/4 cup) dry nonfat milk powder
- 25g (2 tbsp) granulated sugar
- 3/4 tsp kosher salt
- 55g (4 tbsp) unsalted butter, melted
- 1/4 cup heavy cream
- In a medium bowl, stir together the graham cracker crumbs, milk powder, sugar, and salt.
- In a small bowl, whisk together the melted butter and cream. Pour the mixture over the dry ingredients, and mix together with your hands or a spoon. The mixture should hold its shape when squeezed together. If not, add in a bit more melted butter.