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Author Notes: I just read Momofuku Milk Bar, Christina Tosi's ode to her sweet tooth, cover to cover. And although I'm not blessed with her body type (I would weigh 200 pounds and have Type2 diabetes in a heartbeat if I ate what she eats), I still love the sweet milk at the bottom of the cereal bowl, and making magical cookies out of random ingredients. (http://www.food52.com/recipes/8595_magical_marvelous_memorable_cookies) Fortunately, I have a sweets-loving husband, and co-workers who love to try out my creations.
My cookie creations are usually crunchy, but I decided to try her technique of making crispy-edged, soft centered cookies, with a variety of ingredients. I had some leftover maple yogurt pound cake in the freezer (http://www.food52.com/recipes/3658_maple_yogurt_pound_cake), and a little almond brittle from last week's mango frozen yogurt (http://www.food52.com/recipes/17367_mango_honey_frozen_yogurt_with_brown_butter_almond_brittle). So, cookies!
I think of this as a jumping off point for lots of flavor combinations, but these are really complex with maple from the cake and the bitter caramel of the browned butter brittle, all melted through with bittersweet chocolate as a counterpoint. I think my co-workers are going to be really happy tomorrow. —drbabs
Makes about 24 cookies
- 1 stick butter
- 1/2 cup granulated sugar
- 1 tablespoon dark brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 3/4 cup all purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon kosher salt (Diamond Crystal)
- 1 1/2 cups maple yogurt pound cake, cut into approx. 1/2 inch pieces
- 1/2 cup browned butter almond brittle, broken into approx. 1/2 inch pieces
- 1/4 cup bittersweet chocolate chips
- In a stand mixer fitted with a paddle, cream the butter and sugar together for 2-3 minutes till pale and well blended. Scrape down the sides and add the egg and vanilla extract, and beat on medium speed for 7-8 minutes.
- Meanwhile, in a medium bowl, whisk together the flour, baking powder, baking soda and salt. Turn the mixer speed down to slow, and add the flour a little at a time, mixing just till the dough comes together. Scrape down the sides and, with the mixer still on low, add in the cake pieces, almond brittle pieces and chocolate chips. Blend till just incorporated.
- Line a large cookie sheet with parchment, and scoop dough by tablespoonful onto the cookie sheet. Wrap in plastic and place dough in the refrigerator for at least an hour, or the freezer for at least 30 minutes.
- Heat the oven to 375. Arrange the dough balls about 4 inches apart on a parchment lined baking sheet. Bake, one sheet at a time, for 16-18 minutes, till the cookies are browned on the edges and barely tan in the center. Some of the brittle may seep out; it just makes the cookies look interesting. (Leave any dough that doesn't fit on the cookie sheet in the refrigerator or freezer.)
- Cool on the pan thoroughly before placing in an airtight container.
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