Compost Cookies

The date of twenty first December two thousand and twelve has been predicted to be the last day of the world. If you could look back at your life, at all the sweet and savory things you’ve eaten with glee or haste what would be one thing that stands out?

The people opposite you at the table or square inch of feet you were standing on at that moment. The humor rolling past as you laugh with a mouth full. The comfort of the shapes and color’s ingested. With the world ending I’m stopping to think about all of this.

I’m also finding a lot of humor about this on Facebook from my variety of friends including quotes:
‘I don’t have time for this with Christmas shopping.’
‘What is the exact time this is happening? Does it mean at midnight or another time zone? So many questions so little time.’
‘The world ends tomorrow, thank God I’m seeing The Hobbit tonight.’

I’ve been pondering the last meal I’d enjoy, if I had a choice.

There’s so much good food out there, but I’d probably pick nachos made my way (with curry powder in my guacamole). And to finish I’d have a piece of chocolate cake with a side of my favorite chocolate mousse.

What would you enjoy? Would it be homemade or bought?

Christmas is just around the corner and no one’s even gotten to this possible ‘Deep Impact’ date so I’m taking a different route then all this floating through the blogosphere; instead baking some cookies for you to give a go in your own kitchen before this all implodes.

Trust me, you want to share these, even if they aren’t your first choice for your last meal. They have sweet and savory in one, why not make it your last bite before it all ends.

Note: Images updated in early 2019.

Momofuku Milk Bar Compost Cookies
Adapted from Christina Tosi via Whiskitgood blog
Makes around 28 medium cookies

Ingredients:
200 grams/7 ounces butter
1 cup superfine/caster sugar
1/2 cup brown sugar
1 tablespoon corn syrup
1 teaspoon vanilla extract
2 large eggs
1 3/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups dark chocolate chunks
1 1/2 cups savory/salty snacks, crushed (I used pretzels and salted chips, but cornflaes and other salty snacks can be used)

Directions:
Prepare two baking trays with greaseproof paper and set aside.

Place the butter, sugars and corn syrup in a bowl and beat for 2 minutes.

Add in the eggs and vanilla extract and beat for a further 10 minutes (if using a hand mixer, bear with your sore arms as it’s worth it).

Add in the flour, baking powder and soda and salt. Mix until just combined.

Add in the chocolate chunks and stir in the chocolate chips until incorporated.

Lastly add in your savory/salty snacks and stir through until well combined.

With an ice cream scooper, place a scoop of cookie dough onto a tray, repeat with the remaining cookie dough, ensuring to leave 1 inch between cookies.

Cover and refrigerate for an hour.

Preheat the oven to 200°C/400F, place the chilled cookies straight into the oven and bake for approximately 10 minutes or until the edges are browning.

Remove and allow to cool slightly before placing on a cooling tray.

Snack and share when cold.

Compost Cookies

Category: Cookies

Compost Cookies

Ingredients

  • 200 grams/7 ounces butter
  • 1 cup superfine/caster sugar
  • 1/2 cup brown sugar
  • 1 tablespoon corn syrup
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups dark chocolate chunks
  • 1 1/2 cups savory/salty snacks, crushed (I used pretzels and salted chips, but cornflaes and other salty snacks can be used)

Instructions

Prepare two baking trays with greaseproof paper and set aside.

Place the butter, sugars and corn syrup in a bowl and beat for 2 minutes.

Add in the eggs and vanilla extract and beat for a further 10 minutes (if using a hand mixer, bear with your sore arms as it’s worth it).

Add in the flour, baking powder and soda and salt. Mix until just combined.

Add in the chocolate chunks and stir in the chocolate chips until incorporated.

Lastly add in your savory/salty snacks and stir through until well combined.

With an ice cream scooper, place a scoop of cookie dough onto a tray, repeat with the remaining cookie dough, ensuring to leave 1 inch between cookies.

Cover and refrigerate for an hour.

Preheat the oven to 200°C/400F, place the chilled cookies straight into the oven and bake for approximately 10 minutes or until the edges are browning.

Remove and allow to cool slightly before placing on a cooling tray.

Snack and share when cold.

Notes

Adapted from Christina Tosi via Whiskitgood blog

https://roamingtaste.com/end-of-the-world-cookies/

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