This week’s Ingredient is potato chips. I like potato chips as a casserole topping, but can’t recall ever using them in a Sweet before, although they seem like a natural fit for those of us who like the salty and sweet combination.
I started with the original Compost Cookie recipe by Christina Tosi of Momofuku Milk Bar fame. I’ll include my specific add-ins beneath the recipe. The next time I make these (there will definitely be a next time, they were a hit), I will use fewer add-ins so the flavor of each shines through a bit more. I saved the bottom-of-the-bag crumbs from snack foods for a month, using just a bit of each ingredient. I could taste each of the add-ins, but would like to try it with fewer ingredients. I suspect these cookies are different every time you make them if the add-in ingredients are varied! Enjoy!
Gluten-Free Compost Cookies
1 cup Butter, room temperature
1/2 cup sugar
1/2 cup coconut palm sugar
3/4 cup coconut crystals (or sub light brown sugar)
1 T. corn syrup
1 t. vanilla extract
2 large eggs
1 3/4 cups of my favorite gluten-free flour blend
1 t. guar gum
2 t. baking powder
1 t. baking soda
2 t. Kosher salt
1 1/2 cups of your favorite baking ingredients (think chocolate chips, sweet cereal, candy bars…)
1 1/2 cups of your favorite snack foods (think chips, pretzels, cheese crackers…),
In stand mixer with paddle attachment, cream butter, sugar, coconut palm sugar and coconut crystals on medium for 2 to 3 minutes until fluffy and pale yellow. Scrape down sides of bowl with spatula.
On low, add eggs and vanilla extract, mixing to incorporate. Increase mixing speed to medium and start timer for 10 minutes. During this 10 minutes, the sugar granules will dissolve, don’t cheat on the amount of time! The mixture will get very light in color and double in size.
During this 10 minutes, I chopped and crushed my baking and snack add-ins into bite size pieces.
When 10 minutes has passed, reduce mixer speed to low. Add flour, guar gum, baking powder, baking soda and salt. Mix 45-60 seconds, just until ingredients are incorporated, do not over-mix.
While still on low, add in your favorite baking and snack ingredients, just until incorporated.
Using an ice cream scoop*, portion cookie dough onto a Silpat or parchment lined baking sheet. Wrap with plastic wrap and refrigerate for at least 1 hour, up to 1 week before baking. (I actually freeze mine and get a better result.) If you bake the cookies from room temperature, they will be very thin, almost lacey and will not hold their shape. *The original recipe says to use a 6 oz. ice cream scoop, which is nearly 3/4 of a cup of cookie dough, which leaves room for about 3 cookies per large baking sheet. I use a smaller scoop, leaving room for 6 to a sheet.*
Bake at 400 degrees for 9 to 11 minutes. Cookies will puff, crackle and spread. Cookies are done when just barely browned on the edges, starting to become golden in the center. If the cookies seem doughy on the surface, leave in the oven for a few minutes longer.
Cool cookies completely on baking sheet before transferring to a cooling rack.
This recipe made 48 small cookies. The original recipe said it made 15 cookies using the 6 oz. ice cream scoop.
For the Snack Add-Ins:
Potato Chips (traditional ripple chips), any brand will do
Food Should Taste Good Sweet Potato Tortilla Chips
Glutino Pretzel Sticks
Popcorn Indiana Chip’ins
Schar Cheese Bites