Recipe by blucoat
These famous cookies incorporate whatever sweet & salty snack foods you like. Momofuku Milk Bar's pastry chef Christina Tosi shared this recipe on the Live Regis and Kelly television show.
Top Review by Rollin in the Dough!
I saw this on Regis and Kelly also! I used 3/4 c milk chocolate chips and 3/4 chocolate covered raisens (very good) for the sweet ing. and 1 1/2 c crushed pretzels for the salty ing. These had great flavor but next time I think I will cut back 1 tsp on the salt, it was a little strong. These also turned out somewhat flat so I took out my last batch a bit earlier to see if that helped, they soon fell flat also (I chilled for 1 1/2 hrs) I make cookies alot so I know what makes a cookie flat, I checked my soda and powder to make sure they were active, oven temp was right and butter was not too soft, so I think I may cut back on the butter 1/4 c and see if that works! Thanks for posting, next time I am going to try potato chips!
- 1 cup butter
- 1 cup sugar
- 3⁄4 cup light brown sugar
- 1 tablespoon corn syrup
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 3⁄4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons kosher salt
- 1 1⁄2 cups some combination mini chocolate chips (or any favorite sweet baking ingredients) or 1 1⁄2 cups peanut butter chips (or any favorite sweet baking ingredients) or 1 1⁄2 cups chocolate raisins (or any favorite sweet baking ingredients) or 1 1⁄2 cups Rolo chocolates (or any favorite sweet baking ingredients) or 1 1⁄2 cups cocoa, krispies (or any favorite sweet baking ingredients) or 1 1⁄2 cups corn flakes (or any favorite sweet baking ingredients)
- 1 1⁄2 cups some combination potato chips (or any favorite salty snack food) or 1 1⁄2 cups pretzels (or any favorite salty snack food) or 1 1⁄2 cups goldfish crackers (or any favorite salty snack food) or 1 1⁄2 cups Ritz crackers (or any favorite salty snack food) or 1 1⁄2 cups Fritos corn chips (or any favorite salty snack food)
Directions See How It's Made
- In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
- On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
- When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 sec just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
- On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 sec until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
- Using a 6oz ice cream scoop, portion cookie dough onto a parchment lined sheetpan. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NOT BAKE your cookies from room temperature or they will not hold their shape.
- Heat oven to 400°F (350°F in a convection oven). Arrange chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4" apart in any direction. Bake 9-11 minutes. While in the oven, the cookies will puff, crackle and spread.
- At 9 min, cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional 2 min if the cookies still seem pale and doughy.
- Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh 5 days and in the freezer, 1 month.