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Okay, I promise this is my last Anderson Cooper post for the month. You guys are probably sick of it, but I promised I’d talk about the cookies I brought him and the production crew!
Well, here they are! These compost cookies are Christina Tosi’s creations. She’s the pastry chef at Momofuku’s Milk Bar in NYC. She has the most insane creations and they all are like crack, I mean, she has a pie that’s called “crack pie.”
It’s definitely all in her process. You’d think it’s crazy but beating the wet ingredients for 7 minutes is really necessary. If you’re pressed for time or you have no patience, these cookies probably aren’t for you. However, I do think you should spare some time for these babies. They’re the most ridiculous yet most well-made cookies I’ve ever tasted.
When I was deciding what cookie to bring Anderson Cooper, I decided to use my trusty friend, Google, and figure out what his favorite cookie was. He’s the world’s pickiest eater. In fact, he eats the same thing every day, and on the show when I was there, he admitted to just ordering off the children’s menu whenever he’s at a hotel or restaurant because it’s simpler. I don’t really blame him – I mean, chicken tenders and french fries are total comfort foods for me, haha
Anyway, so after searching Google, it was said that when Anderson was filling in on Regis & Kelly, he brought the audience his favorite cookies, which were Christina Tosi’s compost cookies.
Anderson, for being a picky eater, you have great taste, my friend.
These cookies have EVERYTHING in them.
Pretzels, potato chips, oatmeal, coffee grounds, chocolate chips, butterscotch chips, graham cracker crumbs…
I feel like I should be saying, “and then I threw in gummy worms and skittles!” haha
Again, the recipe has ingredients that you probably aren’t used to in regular baking but don’t omit them. You’ll ruin the cookie. Milk powder? Go get it. Beating the batter for 7-8 minutes? Do it. Chilling them before baking? Do it. Following the directions to a T? You better believe it!
Ok, so I’m going to now photobomb you with how I packaged these cookies for Anderson Cooper. If you want the recipe, it’s below the cut. And yes, you’re gonna WANT the recipe. You HAVE to make these and see for yourself why everyone raves about them!
I individually wrapped each cookie & stuck my business card in each one.
Then to protect these precious babies, I placed them in two bubble wrappers and sealed them with my personalized stickers.
They fit perfectly in this box.
And the box fit perfectly in this brown kraft bag I bought at the craft store. Stuck more of my stickers on there and of course, I didn’t forget the twine ;)
Anderson Cooper’s Favorite Cookies: Compost Cookies
Ingredients
- 1 cup (227 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- ⅔ cup (147 g) tightly packed dark brown sugar
- 1 tablespoon corn syrup
- 1 egg
- ½ teaspoon vanilla extract
- 1 1/3 cups (167 g) bread flour, you may use AP flour instead if you don’t have it on hand
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon kosher salt
- ¾ cup (135 g) mini chocolate chips
- 1 cup (170 g) butterscotch chips
- ½ cup (118 g) of graham crust, see below
- ⅓ cup (27 g) old-fashioned rolled oats
- 2 ½ teaspoon ground coffee
- 2 cups (170 g) plain potato chips
- 1 cup (80 g) mini pretzels
For the graham crust:
- 1 ½ cups (126 g) graham cracker crumbs
- ¼ cup (32 g) dry milk powder
- 2 tablespoons granulated sugar
- ¾ teaspoon kosher salt
- 4 tablespoons (56 g) unsalted butter, melted
- ¼ cup (59 ml) heavy cream
Instructions
- Line baking sheets with parchment paper or silicone baking mats.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, sugars, and corn syrup on medium-high for 2-3 minutes then scrape down the sides of the bowl. Then add in the egg and vanilla extract and beat for 7-8 minutes.1 cup (227 g) unsalted butter, 1 cup (200 g) granulated sugar, 2/3 cup (147 g) tightly packed dark brown sugar, 1 tablespoon corn syrup, 1 egg, 1/2 teaspoon vanilla extract
- In a large bowl, whisk flour, baking powder, baking soda, and salt together.1 1/3 cups (167 g) bread flour, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, 1 teaspoon kosher salt
- Slowly add in the flour mixture and mix until everything is just about coming together, no longer than 1 minute.
- Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats, and ground coffee, and mix for 30 seconds.3/4 cup (135 g) mini chocolate chips, 1 cup (170 g) butterscotch chips, 1/2 cup (118 g) of graham crust, 1/3 cup (27 g) old-fashioned rolled oats, 2 1/2 teaspoon ground coffee
- Then add the potato chips and pretzels until just incorporated.2 cups (170 g) plain potato chips, 1 cup (80 g) mini pretzels
- Using a medium sized cookie scoop, portion out dough onto your prepared baking sheets. Pat the top domes of the cookies flat. Wrap the sheet pan tightly in plastic wrap and place in refrigerator to chill for up to one hour. Do NOT bake your cookies at room temperature. They will not bake correctly.
- Heat oven to 375 °F (191 °C). Take the cookie sheets out of the refrigerator and place inside oven. Bake for 18 minutes. They should be faintly brown on the edges but still yellow in the center. Give them an extra minute or two if that's not the case. The idea is to have the outside edge a bit crispy with the insides chewy and soft.
- Let cookies cool on baking sheet for 10 minutes before transferring to a wire rack to cool completely.
- Store in an airtight container for up to 1 week or up to 1 month in a freezer.
For the graham crust:
- Toss the graham crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute your dry ingredients.1 1/2 cups (126 g) graham cracker crumbs, 1/4 cup (32 g) dry milk powder, 2 tablespoons granulated sugar, 3/4 teaspoon kosher salt
- Whisk the melted butter and cream together and pour over your dry ingredients. The mixture should hold its shape if you squeeze it in the palm of your hands. If it doesn't, it's not moist enough, so add another 1 tbsp. (14g) or so of melted butter.4 tablespoons (56 g) unsalted butter, 1/4 cup (59 ml) heavy cream
- Use required amount in compost cookie recipe and store the rest in an airtight container in the fridge for up to 1 month.
My family and friends love these! One of my most requested cookies! Thanks for the recipe and story!
These cookies are absolutely amazing but whenever I make them they spread out so much and are very thin, not like in the photo. I’ve followed the recipe to a “T” each time and I also chill the dough. Not sure why this is happening.
are you baking at a higher altitude? i would say you might have to chill it for a bit longer..or maybe even pop it into the freezer for half an hour or so before baking
I find it amusing that they last one month in the freezer. I will never know as they are the best when frozen! Amazing recipe
Great cookie I love the texture I felt like the butterscotch chips was too overpowering and I used half based on reviews yet it’s still too much and too sweet I’ll make them again without butterscotch and add pecans
Oh an by the way I made these cookies and thought they were delicious. I used a 375 oven watched them and they came out perfectly, a little crispy on the outside and chewy on the inside.
Some of the comments here make it sound like the temperature of the oven was incorrect when in fact I found it perfect. I usually follow a recipe the way it’s originally intended and then like any good cook adjust things For my preferences.
Just made the cookies they’re delicious. My question is why the corn syrup and the coffee grounds?
For the corn syrup – not sure. Coffee grounds enhance flavor!
Hey I made these cookies and they turned out great. I only used 1 tablespoon of glucose, 1/2 of butterscotch chips, and used 1 3/4 cup of flour. I added mini half pretzels to the cookie tops and some soft caramel bits after they come out of the oven. Looks fab Thanks!!
I ‘d love to try these but by body can’t tolerate caffeine. You said not to leave anything out. How bad would it be to leave out the coffee grounds? Thanks
It wouldn’t be “bad” cause you don’t like coffee as it is so I don’t think you’d miss the flavour.
I might be inclined to order your cookbook, but I would need to know how many pictures of Anderson Cooper are in it. More than there are recipes, I would venture to guess. Your infatuation with Anderson Cooper teeters on the razor thin line between absolutely hilarious and downright scary. If you get served with a no contact order, you might want to find another sissy to fawn over . The penalty for STALKING is quite serious these days.
What in the actual fuck? I was invited to be a guest on Anderson Cooper Live and that’s the reason why I baked him these cookies. https://www.tablefortwoblog.com/anderson-cooper-live-blogger-of-the-day/ good lord..way to jump to conclusions.
do you know what is the difference in the cookie between using bread flour and all purpose flour in this recipe? I know that these two types of flour very differently in baking but how in this complex cookie? I have both so wondering what I should use? Thanks!
I actually don’t know the difference for this recipe. I think it might make a softer cookie? Sorry I don’t have a good answer for you!
I made these cookies exactly to the recipe. It was minus 6 Celsius here in Ontario, so I covered them and put them in the garage for 4 hours.
They spread out way too much and became hard. Cooked them in a 375 convection oven.
I made a second batch the next day. Changed the Flour to 2 cups, decreased the white sugar to 3/4 cups, increased the chocolate chips to 1 cup and decreased the butterscotch chips to 3/4 cup. Only because I found them too sweet. Froze the cookies for a couple of hours
Way better cookie, Holds it`s shape and not as sweet. I also used whole wheat flour, only because I wanted to use it up. Soft cookie.