I love salt. Surprisingly enough, I love salt over sugar. Given that my favorite potato chips of all time are Ruffles, it’s no wonder I don’t have high blood pressure or a serious health-related problem with sodium. When I have potato chips, I reserve it for special occasions like when I’ve had a pretty rough week at work. There’s nothing like the taste of Ruffle to chow down while trying to figure out a problem.
I’ve had my eye on this recipe for a while. It’s based on Momofoku’s compost cookie recipe. Momofoku is all over the food blogs and most recently had their crack pie – a pie composed of eggs, heavy cream, butter and sugar in an oatmeal crust — mentioned in the Los Angeles Times. Their compost cookie though is a wonder with components of both salty and sweet – my kind of cookie.
I did a lot of research before attempting the cookie especially with my past cookie baking failures. Most people who attempted the cookie had cookies that were either too flat or too tough.
The cookie is based on a basic chocolate chip recipe but includes any combination of nuts or snack food along with chocolate chips. I included my favorite things, Ruffles and peanut butter filled pretzels.
A third of a cup for each ingredient is needed after it is slightly crushed and is folded into the cookie dough. We don’t like flat cookies in our house so the cookie dough once shaped needs a few hours of refrigeration. The cookie browns easily in the oven and needs to be closely watched the last 15 minutes of baking.
The end result is a pretty awesome sweet and salty cookie. I don’t even mind seeing the piece of potato chip peek through.
Momofoku’s Adapted Compost Cookie
1 stick unsalted butter, softened
1/2 cup granulated sugar
1/4 cup plus 2 tablespoons light brown sugar, packed
1 tsp vanilla
1 large egg
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 teaspoon salt
3/4 cups semi-sweet chocolate chips
3/4 cup semi-crushed snack food, can be combination of pretzels, potato chips, regular pretzels and/or nuts
Cream the butter, white and brown sugar for 2-3 minutes or until fluffy.
Add eggs and vanilla and mix to incorporate until mixture becomes pale yellow.
In a separate bowl, shift together flour, baking powder, baking soda and salt.
Using about a heaping 1/3 cup measure scoop up dough and form balls. Cover with plastic wrap and chill for a few hours or until ready to bake. Baking the cookies at room temperature will cause the cookies to lose their shape.
Heat the conventional oven to 350F and bake 9-14 minutes until cookies are browned on the edges and beginning to brown towards the center.
Cool the cookies completely on the sheet pan.