Ah, spring showers. I know they're necessary to propel daffodils and tulips into lofty bloom and drive earthworms from their subterranean homes into clear sight for peckish robins, but after a sunny weekend spent outdoors, the return of rain is constricting and dreary. Luckily, I have a solution.
Views of clouds and mud out the kitchen window can instantly be gratified by filling your house with warm scents of vanilla, butter and chocolate. And as you burn your tongue on the first bite of cookie fresh from the baking tray, who cares if it's a monsoon out there. Everything you need to brighten the day is arriving straight from your oven.
Having just read the article in this weeks New York Times celebrating the career and James Beard award nomination of Christina Tosi of Milk Bar, I was inspired to finally try one of Milk Bar's cookie recipes. While the blueberries and cream was at the top of my list, I opted for the compost cookie as it utilized my leftover Easter chocolate. I also wanted to honor Vermont's ever so glamorous mud season with an equally glamorous sounding cookie, the compost cookie.
Recipe adapted from Christina Tosi's recipe as it appeared on Regis & Kelly's website
1 cup unsalted butter unsalted, room temp
1 cup sugar
3/4 cup light brown sugar
1 tbsp light corn syrup
1 tsp vanilla extract
2 large eggs, room temp
1 3/4 cups all-purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps salt
1 1/2 cups sweet baking ingredients - combo of choc chips, toffee chips, chopped pb cups, etc.
1 1/2 cups chopped salty snack foods - pretzels, potato chips, etc.
* I used Kinder milk bars and Cape Cod potato chips, and the results were amazing!
image source: http://www.fanpop.com
1. Place the butter, sugars and corn syrup in the bowl of an electric mixer and cream on medium speed for 2-3 min, until well combined. Scrape the sides of the bowl and add the eggs and vanilla. Mix on medium-high speed for 10 minutes, until light and fluffy and pale in color.
2. Sift the flour, baking powder, baking soda and salt together. Add to the creamed butter mixture and mix on low just until absorbed, less than 1 min. Add the sweet and salty ingredients and mix on low just until evenly distributed, less than 1 min.
3. Line a baking sheet with parchment and place rounded tablespoons of dough onto the sheet, leaving roughly 3 inches between each cookie. Wrap in plastic and chill 3-24 hours.
4. When ready to bake, preheat the oven to 400 F and bake cookies 9-11 min, or until the edges are golden the center is light and almost uncooked. Don't be tempted to return the cookies to the oven as they will continue cooking on the pan. Allow the cookies to cool on the baking sheet, then remove and enjoy (or store in an air-tight container).
Fresh from the oven, with golden edges and a light center.
Perfectly cooked after resting on the hot baking pan.
Enjoy with a cold, tall class of milk!