April 11, 2021

COMPOST COOKIES BY GINGER

Just like so so many recipes I’ve tried making and making a version my own, ww have the famous Milk Bar compost cookie. After watching Cristina Tosi’s Chef’s Table interview, the genius behind Milk Bar, I got so inspired and felt like baking so much. I mena, I bought two of her three books and started going through them placing post it notes on every recipe I wanted to try. This cookie, was inspired by milk Bar, but a version of my own. A bit simpler and with some changes.

If you know me, you know I am a FAN of cookies. I love every type of cookie, flavor and kind. When I was younger I ignored different cookies like biscotti for example. Now, its one of my favorites. But there is no cookie like a chubby chocolate chip cookie. That was and will always be my favorite.

If you love cookies as much as I do, these are a few of my favorites:

WHAT IS A COMPOST COOKIE?

Originally a kitchen sink cookie. Why kitchen sink? In theory is a cookie with everything left from other stuff. Doesn’t sound good right? But, its a combination of sweet and salty flavors added to a vanilla cookie base. The compost cookie, it’s name is in reference of the compost you use for plants which is also a combination of everything you have left in the kitchen. Not another yummy reference right? But it makes sense when you mix all the ingredients for this cookie.

This cookie recipe made me soo curious. Every component of the recipe makes 100% of sense but still, so curious.

TIPS FOR A PERFECT COMPOST COOKIE:

The ingredients: This cookie has a bunch of components that make it so yummy. A couple more than a regular chocolate chip cookie. Ingredients for the dough, a bunch of add ons. That is why I recommend you weigh everything first, before you start making it and have them ready to go. IT will make everything easier!

The dough: For the dough, start with butter and sugar. You can use a mixer for this step. The mixer accelerates the process of creaming the butter with the sugars. Now, once you pass to the next steps, use a wooden spoon or silicone spatula or a regular spoon works as well.

The chocolate: For chocolate chip cookies I like using a combination of milk and semi sweet chocolate. The percentage of cacao in the semi sweet chocolate that I like for cookies is 40%. It is a low percentage still. This combination of chocolates is perfect for cookies.

Toffee: Toffee chips are just so tasty and delicious. If you don’t find those, look for the candy and cut those into small squares for the cookie. IF you are using the candy, try to place the chips inside the cookie when you are making the dough balls. What do I mean? just push the in pieces so when baking ,you don’t have caramelized pools next to the cookie. If you do get those, once cooled down, carefully break it off.

EQUIPMENT:

Bowls: A large bowl for the dough. This is the most important one. After that, if you are measuring everything before you start, you will need a few small bowls as well.

Mixer: The first step in this recipe is mixing in the sugar and butter until creamy. The mixer makes it soon much easier and quicker.

Silicone spatula: To add the dry ingredients, egg, and vanilla, I recommend using a silicone spatula. I find it so comfortable. If not, you can use your hands too or the dough hook in the stand mixer.

Measures and kitchen scale: Measure all the ingredients, this part is super important. Specially when you are baking. That way, cookies turn out perfect.

Baking sheet: To place the cookies in the oven. Don’t forget to leave some space between each cookie.

Parchment paper: Or a silicone silpat so that the cookies don’t stick to the baking sheet. Butter works too!

Yield: 13, 150 gr cookies