I You’ll often eat a bag of salty potato chips at the same time as a chewy chocolate bar, alternating one bite with the next, because the intense contrast between the salt from the potato chips and the sweetness of the chocolate kicks together and creates an endorphin rush. The same goes for these cookies, adapted from a recipe she wrote Christina is correct In legendary New York Milk bar.
Compost cookies (AKA larder).
Christina Tosi writes In Gourmet Traveler Australia, I first learned to make these scones at a convention center on Star Island, New England, where they baked them every week using a mixture of different ingredients. Being on an island, they didn’t always have access to what they wanted, so they had to come up with a new recipe every week using everything they had. In the spirit of the recipe’s origins, I’ve adapted Tosi’s recipe for the UK, and made it flexible, so you can raid your own shop cupboards and adapt and create your own version of it.
The two main discoveries I made when creating this recipe (which I highly recommend including) are, first, to use fresh coffee, as it adds an incredible depth of flavor without overpowering the cookie. Second, adding salty snacks (salty potato chips, pretzels, and/or peanuts, for example) is just as delicious with sweets. You can also try adding other ingredients such as cereal, tortilla chips, or baked beans.
Tosi makes graham cracker crumbs to mix into her cookie dough, but I simplified that into an optional cookie crust made from crushed graham crackers (I used malted milk cookies, but anything will do) with a little melted butter.
makes About 20
For biscuit dough
225 grams of butter, room temperature
350 grams of sugar – I used a mixture of 250 grams of granulated sugar and 100 grams of dark brown sugar
50 grams golden syrupOr liquid glucose or additional sugar
1 egg
½ teaspoon vanilla extract
225 grams of flour (bread flour, regular flour or a mixture including whole grains)
40 grams of ground oats
½2 teaspoon fresh coffee (no instant coffee; My choice)
½ teaspoon baking powder
¼ teaspoon bicarbonate of sodaOr more baking powder
1 teaspoon sea salt
Optional extras
50 grams of biscuit crust (e.g. graham crackers, lotus biscuits, digestive biscuits) crushed into crumbs and mixed with 1 tablespoon of melted butter
150 grams of chocolate chips-Or coarsely chopped chocolate
100 grams of sweets or other bars (candy, candy, candy, snickers; I used Rock bars), coarsely chopped
100g mixed salted snacks (Potato chips and pastries, peanut)
First, prepare the biscuit dough. Beat the butter, sugar and golden syrup vigorously for a few minutes, then add the eggs, vanilla extract, flour, oats, coffee grounds, baking powder, baking soda and sea salt, beating well until combined.
Add any cookies, chocolate, or sweets you like, then gently add any crunchier salted snacks. Divide the dough into 20 equal-sized balls, then place it on a tray in the refrigerator for at least an hour, and preferably overnight.
Preheat the oven to 190°C (170°C)/375°F/Gas 5, then line several baking trays with baking paper (unbleached, depending on preference). Arrange the dough balls evenly on the trays, leaving enough space between them (at least 10 cm) to allow for spreading. Bake in the oven for approximately 18 minutes, until the edges are slightly golden, then remove and leave to cool on the trays. Store in an airtight container for several days (or in the refrigerator for up to three months).
