The Great Food Blogger Cookie Swap 2014

003I am so thrilled to be a part of the Great Food Blogger Cookie Swap. But whomever said it was better to give than to receive were clearly referring to parking tickets.

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Because the culinary confections I received were sinfully good.

Thanks:

Alexa from Simple Eats- thanks for sending that awesome family recipe and way more than the required dozen cookies . I like your math, Alexa.

Rebecca from a Dusting of Sugar-the chocolate almond biscotti were a hit!

And Emily from The Answer is Always Pork –I am so glad I am no longer a vegetarian… or a vegan….or a pescatarian after reading your blog. I sense a fast friendship here. Great Double Chocolate Biscotti.

034For my own cookie choices in the swap, I decided to make 3 different kinds of cookies from NYC’s Momufuku Milk Bar.

041Because why make something simple when you can make it incredibly complicated, stress yourself out and require medical attention for your multiple cookie pan sheet burns? PS: Milk Bar, I do not consider freeze dried corn and glucose a staple pantry item.

But first up, the Corn Cookie. Because freeze dried corn just screams Christmas to me.

071The Cornflake Marshallow Cookie. Because…..

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….it has cornflakes and marshmallows in it. And the unfortunately named, Compost Cookie.

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No, you don’t have to live in Portland to make it.

207But it does keep people from temporarily “sampling” your creations when you tell them they are called “Compost” cookies.  Which is helpful.

017Enjoy the cookies Starr from Chicago Foodie Girl, Monika from What’s on the Plate, and Erin from Delightful E Made!! Happy holidays to you!!

The Great Food Blogger Cookie Swap 2014
 
Author:

 
It is no secret I am in love with Cristina Tosi in a borderline unhealthy way. And it’s not just because of all the butter she uses. Her Momofuku Milk Bar Cookbook changed my baking life. Yes, partially, it made me angrier and mumble to myself more in the kitchen. But it’s challenging, beautiful and unique.
Corn Cookies
 
Author:

 
This is the greatest cookie of all time. The Meryl Streep of cookies. San Diego weather cookies. Eat all you want and lose weight cookies. I just look younger and younger as the years go by cookies. My favorite of the 3.
Ingredients
  • Makes 13 to 15 cookies
  • 2 sticks butter
  • 1½ cups sugar
  • 1 egg
  • 1⅓ cups flour
  • ¼ cup corn flour
  • ⅔ cup freeze dried corn powder
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1½ teaspoons kosher salt
Instructions
  1. Combine the butter and sugar in the bowl of a stand mixer fitted with the
  2. paddle attachment and cream together on medium-high for 2 to 3 minutes.
  3. Scrape down the sides of the bowl, add the egg, and beat for 7 to 8 minutes.
  4. Reduce the mixer speed to low and add the flour, corn flour, corn powder,
  5. baking powder, baking soda, and salt. Mix just until the dough comes together,
  6. no longer than 1 minute. Scrape down the sides of the bowl.
  7. Using a 2¾-ounce ice cream scoop (or a ⅓-cup measure), portion out the
  8. dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough
  9. domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at
  10. least 1 hour, or up to 1 week. Do not bake your cookies from room temperature–
  11. they will not bake properly.
  12. Heat the oven to 350°F.
  13. Arrange the chilled dough a minimum of 4 inches apart on parchment- or
  14. Silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle,
  15. and spread. After 18 minutes, they should be faintly browned on the edges yet
  16. still bright yellow in the center; give them an extra minute if not.
  17. Cool the cookies completely on the sheet pans before transferring to a
  18. plate or to an airtight container for storage. At room temp, the cookies will
  19. keep fresh for 5 days; in the freezer, they will keep for 1 month.
The Great Food Blogger Cookie Swap 2014
 
Author:

 
This cookie makes me mad. It likes to make the shape of a protozoa when it bakes. If you talk real nice and buy it some jewelry, it will behave. But just the smell is worth EVERY effort.
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1¼ cups granulated sugar
  • ⅔ cup packed light-brown sugar
  • 1 large egg
  • ½ teaspoon pure vanilla extract
  • 1½ cups all-purpose flour
  • 1¼ teaspoons coarse salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 3 cups Cornflake Crunch
  • ⅔ cup mini chocolate chips
  • 1¼ cups mini marshmallows
  • Cornflake Crunch
  • 5 cups cornflakes
  • ½ cup milk powder
  • 3 tablespoons sugar
  • 1 teaspoon kosher salt
  • 9 tablespoons butter, melted
Instructions
  1. Cream together butter and both sugars in the bowl of an electric mixer fitted with the paddle attachment on medium-high, 2 to 3 minutes. Scrape down sides of bowl and add egg and vanilla; beat for 7 to 8 minutes.
  2. Reduce speed to low and add flour, salt, baking powder, and baking soda. Mix just until dough comes together, no longer than 1 minute. Scrape down sides of bowl with a spatula.
  3. With the mixer on low, add cornflake crunch and chocolate chips; mix until just combined, 30 to 45 seconds. Add mini marshmallows and mix until just incorporated.
  4. Line a baking sheet with parchment paper. Using a 2¾-ounce ice-cream scoop or ⅓-cup measuring cup, portion dough out onto prepared baking sheet. Pat tops of cookie domes flat. Wrap baking sheet tightly with plastic wrap and refrigerate for at least 1 hour and up to 1 week. Do not bake cookies from room temperature or they will not hold their shape.
  5. Preheat oven to 375 degrees. Line additional baking sheets with parchment paper or nonstick baking mats.
  6. Arrange chilled dough at least 4 inches apart on prepared baking sheets. Transfer to oven and bake until puffed, cracked, spread, and browned on the edges, about 18 minutes. Let cool completely on baking sheets.
  7. For the cornflake crunch:
  8. Instructions
  9. Heat the oven to 275°F.
  10. Pour the cornflakes in a medium bowl and crush them with your hands to one-quarter of their original size. Add the milk powder, sugar, and salt and toss to mix. Add the butter and toss to coat. As you toss, the butter will act as glue, binding the dry ingredients to the cereal and creating small clusters.
  11. Spread the clusters on a parchment- or Silpat-lined sheet pan and bake for 20 minutes, at which point they should look toasted, smell buttery, and crunch gently when cooled slightly and chewed.
  12. Cool the cornflake crunch completely before storing or using in a recipe. Stored in an airtight container at room temperature, the crunch will keep fresh for 1 week; in the fridge or freezer, it will keep for 1 month.
Compost Cookie
 
Author:

 
So, the secret is out. You can’t actually use your compost to make these cookies. Conversely, you can use about anything else you have in your pantry to make them. And they are awesome–everything a cookie should be!!
Ingredients
  • 16 tablespoons (2 sticks) butter, at room temperature
  • 1 cup granulated sugar
  • ⅔ cup tightly packed light brown sugar
  • 2 tablespoons glucose
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1⅓ cups flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup mini chocolate chips
  • ½ cup mini butterscotch chips
  • ¼ recipe/1/2 cup Graham Cracker Crust (Recipe to Follow)
  • ⅓ cup old-fashioned rolled oats
  • 2½ teaspoons ground coffee
  • 2 cups potato chips
  • 1 cup mini pretzels
  • GRAHAM CRACKER CRUST:
  • 1½ cups graham cracker crumbs
  • ¼ milk powder
  • 2 tablespoons sugar
  • ¾ teaspoon kosher salt
  • 4 tablespoons (1/2 stick) butter, melted
  • ¼ cup heavy cream
Instructions
  1. Combine the butter, sugars, and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
  2. Reduce the speed to low and add the flour, baking powder, baking soda, and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk over mixing the dough.) Scrape down the sides of the bowl with a spatula.
  3. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to over mix or break too many of the pretzels or potato chips.
  4. Using a 2-ounce ice cream scoop (or a ⅓-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake your cookies from room temperature – they will not bake properly.
  5. Arrange the chilled dough a minimum of 4 inches apart on parchment or silicone baking mat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle, and spread. After 18 minutes, they should be very faintly browned on the edges yet still bright yellow in the center. Give them an extra minute or so if that’s not the case.
  6. Cool the cookies completely on the sheet pans before transferring to a plate or an airtight container for storage. At room temperature, cookies will keep fresh for 5 days; in the freezer, they will keep for 1 month.
  7. Cook’s Note: Can use premade graham crackers if desired.
  8. Toss the graham crumbs, milk powder, sugar, and salt with your hands in a medium bowl to evenly distribute your dry ingredients.
  9. Whisk the butter and heavy cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as a glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt an additional tablespoon of butter and mix it in.
  10. Eat immediately, or deploy as directed in a recipe. The crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature or for 1 month in the fridge or freezer.

 

Comments

  1. Thank you for delicious cookies Gina!!! 🙂

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