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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.
These sound so delish, I love salty/sweet combo. I am a crafter, so I love your packaging too! I can’t wait to bake these!
Loved this unique recipe. I made them this weekend and although they kind of melted into each other and I had to cut them up later like brownies, they tasted awesome. I love the salty-sweet combination and everyone who tried them raved about them too. So, definitely making them again :) (Since I still have some of that graham crust left over, it’s only good sense!)
I was wondering about the pretzals & potato chips. Are they to be added whole? Not chopped or crushed in any way?
Added whole. It’ll all get crushed up with the mixing and dispersed throughout the dough :) you’ll have some bigger chunks of pretzels and some bigger chunks of chips – that’s what you’re looking for! Don’t overmix :)
I made it and loved it. The only thing that they were flat
So glad you loved it! They’re supposed to be flat so no worries! :)
I made these today, and because we are a family of two, shared them with the family across the street. I am now their favorite neighbor. :-)
Very high maintenance recipe, but boy are they delicious!
Haha, this comment made me laugh. So happy they turned out well for you :)
I’ve eaten the compost cookies at Milk Bar and wasn’t all that impressed, to be 100% honest. Yours, however, look amazing! I think it’s got something to do with the huge chunks of chips and chocolate. THESE I could easily see myself getting addicted to! (And I love Anderson Cooper! I’ve been geeking out over your posts!)
These cookies look incredible! I love all the goodness stuffed in!
these cookies look crazy good…and so cute how you packaged everything!!!
Just tried the recipe, followed the directions closely. The oven temperature was too hot, the cookies are a little sweet, didn’t really puff up that much, I would recommend not flattening them in order to have a thicker cookie.
My family didn’t love it.
this is like THE MOST LEGIT cookie recipe I have come across. Such unique ingredients and for a picky eater like him – I am sure this cookie is worth every bite. Loved how you packed those cookies!