Ho ho ho and away we go…… the tree is decorated, the menus are (just about) complete, the presents are being wrapped today, and it’s only 10 days until Christmas.
Pass the egg nog please 🙂
Compost Cookies – adapted from Momofuku Milk Bar
4 ounces cold unsalted butter, chopped up
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons light brown sugar, packed
1/2 tablespoon corn syrup
1 tsp vanilla
1 large egg
1 cup all purpose flour
1 tsp baking powder
1/2 tsp baking soda
3/4 cup chocolate chips
3/4 cup broken pretzel pieces
In stand mixer with paddle attached, cream cold butter, both sugars and corn syrup on medium high until fluffy, 2-3 minutes. Scrape down sides of mixing bowl.
Add eggs and vanilla and beat to incorporate. Meanwhile, stir together flour, baking powder, baking soda and salt.
By hand or using lowest speed of mixer, stir in flour mixture, then stir in chips and pretzels. Using about heaping 1/3 cup measure, scoop up dough and form rounds, then place on a parchment lined baking sheet. Cover with plastic wrap and chill for a few hours or until ready to bake. DO NOT BAKE your cookies from room temperature or they will not hold their shape.
Heat conventional oven to 400°F. (350°F in convection oven). Arrange chilled cookie dough balls on parchment or non-stick foil lined cookie sheet.
Bake for 12-13, or until the centers are set. Remove from the oven and allow cookies to cool a bit before transferring them to a wire rack to cool completely. Store in an airtight container.