As promised, I will share with you the recipes that I used for the Chef’s Challenge Cookie Battle that I attended the other night. I made two different cookies, leaving me options as to which cookie to bring with me to the battle. The face-off was between Momofuku Compost Cookies and Nutella Stuffed Chocolate Chip cookies with browned butter, vanilla beans and sea salt. I decided to go with the Momofuku Compost Cookies, as you saw in my previous post.
Momofuku Compost Cookies
1 cup butter (two sticks, unsalted)
1 cup granulated sugar
3/4 cup light brown sugar
1 Tbsp corn syrup (I left this out)
1 tsp vanilla extract
2 large eggs
1 3/4 cups all purpose flour
2 tsps baking powder
1 tsp baking soda
2 tsps Kosher salt
1 1/2 cups your favorite baking ingredients (I used milk and semi sweet chocolate chips, butterscotch chips)
1 1/2 cups your favorite snack foods (I used potato chips, pretzels)
1. In a stand mixer with the paddle attachment, cream butter, sugars and corn syrup on medium high for two to three minutes until fluffy and pale yellow in color. Scrape down the sides with a spatula.
2. On a lower speed, add eggs and vanilla to incorporate.
3. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
4. When time is up, on a lower speed, add the flour, baking powder, baking soda and salt.
5. Mix 45 – 60 seconds just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
6. On the same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30 – 45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
7. Using a 6 oz. ice cream scoop, portion cookie dough onto a parchment lined sheetpan.
8. Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of one hour or up to 1 week.
DO NOT BAKE your cookies from room temperature or they will not hold their shape.
9. Heat the oven to 400 F. Take the plastic off your cookies and bake 9 to 11 minutes. While in the oven, the cookies will puff, crackle and spread.
At 9 minutes, the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies still seem pale and doughy on the surface.
10. Cool the cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, they’ll keep five days.
Nutella Stuffed Chocolate Chip Cookies with Browned Butter, Vanilla Beans and Sea Salt
Yields about 2 – 2 1/2 dozen
1 cup salted butter, diced into 1-inch pieces
2 1/4 cups all-purpose flour
1 1/4 tsp baking soda
1/4 tsp salt
1 1/2 cups packed light-brown sugar
2 large eggs
seeds of 2 vanilla beans (or increase vanilla to 2 tsp)*
1/2 tsp vanilla extract
1 cup semi-sweet chocolate chips
3/4 cup milk chocolate chips
about 2/3 cup Nutella, chilled
coarse sea salt
1. Brown butter in a medium saucepan
2. Pour browned butter, using a rubber spatula to scrape out any excess, into the bowl of an electric stand mixer and allow to cool until lukewarm, about 20 – 30 minutes.
3. In a mixing bowl, whisk together flour, baking soda and 1/4 tsp kosher salt, set aside.
4. Add light-brown sugar to cooled butter in stand mixer fit with paddle attachment.
5. With mixer set on medium-low speed, blend mixture together until well combined, about 1 minute.
6. Add in vanilla bean seeds, and vanilla then add in eggs one at a time and mix until well combined after each addition.
7. Set mixer on low speed and slowly add in dry ingredients and mix just until combined.
8. Mix in chocolate chips.
9. Transfer dough to an airtight container (or place plastic wrap over bowl) and chill in refrigerator about 1 1/2 hours.
10. Preheat oven to 350 degrees.
11. Remove dough from refrigerator and scoop dough out about 2 1/2 Tbsp at a time and shape into balls, then align them on a large sheet of parchment or wax paper. Evenly flatten dough balls until you have about a 3 1/4-inch circle.
12. Place 1 tsp chilled Nutella in the center on top of each. Carefully fold dough up and around Nutella, covering it entirely
13. Transfer to a cookie sheet and bake for 10 – 12 minutes until golden brown.
14. Remove from oven and immediately sprinkle cookies with coarse sea salt (you can also sprinkle them with sea salt before baking as the salt sticks better that way).
15. Allow to cool several minutes on cookie sheet before transferring to a wire rack to cool. Store in an airtight container.