Like anything else out of this cookbook, these cookies are crack incarnate - and worth the extra effort to make!
225g (16 tablespoons/2 sticks) butter, room temperature
200g (1 cup) granulated sugar
150g (2/3 cup packed) light brown sugar
50g (2 tbsp) glucose
2g (1/2 tsp) vanilla
225g (1 1/3 cups) flour
1.5g (1/4 tsp) baking soda
2g (1/2 tsp) baking powder
4g (1 tsp) kosher salt
150g (3/4 cup) mini chocolate chips
100g (1/2 cup) mini butterscotch chips
85g (1/2 cup) Graham crust
40g (1/3 cup) old fashioned rolled oats
5g (2 1/2 tsp) ground coffee
50g (2 cups) potato chips
50g (1 cup) mini pretzels
1. Combine the butter, sugars and glucose in the bowl of a stand mixer fitted with the paddle attachment and cream together on medium-high for 2 to 3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7 to 8 minutes.
2. Reduce speed to low and add the flour, baking soda, baking powder and salt. Mix just until the dough comes together, no longer than 1 minute. (Do not walk away from the machine during this step, or you will risk overmixing the dough.) Scrape down the sides of the bowl with a spatula.
3. Still on low speed, add the chocolate chips, butterscotch chips, graham crust, oats and coffee and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, until just incorporated. Be careful not to overmix or break too many of the pretzels or potato chips. You deserve a pat on the back if one of your cookies bakes off with a whole pretzel standing in the center.
4. Using a 2 3/4-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined cookie sheet. Pat the tops of the cookie dough domes flat. Wrap the sheet tightly in plastic wrap and refrigerate for at least 1 hour, or up to 1 week. Do not bake the cookies from room temperature - they will not bake properly.
5. Heat the oven to 375°F.
6. Arrange the chilled dough a minimum of 4 inches apart on parchment- or silpat-lined sheet pans. Bake for 18 minutes. The cookies will puff, crackle and spread. After 18 minutes, they should be very faintly browned on the edges but still bright yellow in the center. Give them an extra minute or so if that's not the case.
7. Cool the cookies completely on the sheet pans before transferring to a plate of an airtight container for storage. At room temp, the cookies will keep fresh for 5 days; in the freezer they will keep for up to a month.
From Momofuku Milk Bar
- Christina Tosi notes that if you don’t have (or don’t want to have!) glucose in your pantry, you can substitute corn syrup. BUT it’s not the same amount; use 18g (1 tbsp) of corn syrup in place of the glucose.
- My cookies always brown much more intensely that Christina describes; but I like them that way! If yours brown more than you would like, try using a double sheet pan to insulate them a little from the heat.
- Pro tip: make smaller cookies! I use a 1.5 tbsp scoop, and the cookies are done in about 12 minutes. Remember, they will continue to cook while cooling on the cookie sheet, so take them out while they still look a tad underdone.