I originally started baking because my mom was really strict about eating cookie dough or licking the spoon. And it wasn’t because of the danger of getting “worms” from raw eggs like she claimed. No, back then my mom saw something in me that I still fail to see in myself: a complete lack of self control. She knew her cookie count would go down by probably a dozen if I had at it. And it’s true, my baking rarely yields as much as the recipe suggests because I always save some dough to eat.
I find it especially hard to resist eating the cookie dough in the recipe I’m about to share. It’s so so so good. I just try to remind myself it tastes equally delicious once it’s been baked.
This recipe is modified version of Momofuku’s Compost Cookies. In Milk Bar, Christina Tosi doesn’t share a chocolate chip cookie recipe because “everyone’s mother makes the best chocolate chip cookie ever.” Except for mine (sorry, Mom!). So I’m left to tinker with a rough approximation of what a Milk Bar chocolate chip cookie might be like, and here it is!
Chocolate Chip Cookies (adapted from the Compost Cookie recipe)
makes 15-20 cookies
2 sticks of butter, at room temperature
200 g granulated sugar
150 g brown sugar
18 g corn syrup
1 egg
2 g vanilla extract
225 g flour
2 g baking powder
1.5 g baking soda
9 g salt
275 g semisweet chocolate chips (vary this number as you see fit–if you like more chocolate in your cookies, bump this number up)
2 g ground coffee (I thought this might add depth to the flavour of the cookies, but you could probably skip)
For the recipe steps, please visit Momofuku’s website, as I like to respect copyright laws 🙂 Where you see glucose listed in the steps, use your corn syrup.
I will comment on a couple of the steps though: Do not skimp on the 2-3 minutes creaming butter and sugars or the 7-8 minute beating after incorporating eggs. Also, the longer you can refrigerate your dough the better. I’d recommend you incorporate the refrigerating and longer creaming time into all of your cookie recipes, in fact, even if the recipe doesn’t suggest it.
So is this the perfect chocolate chip cookie recipe? Well, no.
While the flavour is a great mixture of sweet and salty, the texture is not. The cookies are too thin, crispy and chewy. I want a cookie where I’m biting into pockets of pure cookie, without chocolate, and this is not it. They were a bit too buttery as well, but I think this could have been helped by refrigerating them for a little longer before baking.
The search continues…
beetleshoes 