While this could very well describe my personality, that’s not the topic of today’s post.
So the other day, my company went out for a team lunch. We started asking random questions like, what was your first CD? – (Backstreet Boys for the win…played that on repeat on Christmas Day), what’s something random about yourself (no one answered because it’s a stupid question) and if you were to wear a sweater with a piece of fruit on it, what fruit would it be? I think this was because someone was already wearing a sweater with a pear on it, but still a funny question. I tend to think I can be pretty quick on my feet, but that day, I was extra good. I said apple because of course if I met a guy, I could use a corny line like “I’ll be the apple of your eye”. Oh my god just writing that made me cringe. No, don’t worry, that will never happen, but funny, right?
Back to today’s subject. Since it’s not my personality, it’s definitely about food. What better way to mix the two of best worlds than with a cookie? Awhile back I posted about this recipe phenomenon called “Junk in Da Trunk”. Well, I thought we could revisit its deliciousness since it really was so.darn.good. I also changed the recipe up a bit just because I can.
The inspiration to make such a cookie this weekend occurred when I was coming back to work with a few coworkers and we stopped by Stumptown Coffee for a sweet treat and cup of coffee. Stumptown usually is supplied with countless Momofuku Milk Bar creations, but were flat out of the Compost Cookie Ball, which was what my coworker was looking for. Once she explained what it was, a lightbulb went off and I made it my goal to make them this weekend. Plus, what better way to make friends than bake cookies?
“Junk in ‘Da Trunk” Cookies
~14-16 cookies; ~1 hr 45 min (incl chilling time)
1 cup wheat flour
¾ cups all-purpose flour
¾ tsp baking soda
½ cup (1 stick) unsalted butter (softened)
½ cup dark brown sugar
½ cup granulated sugar
¾ tsp kosher salt
1 extra-large egg (room temp)
1 tsp pure vanilla extract
⅓ cup chocolate chips/chunks|
12 malted milk balls, halved (about ⅓ cup)
⅓ cup butterscotch chips
⅓ cup lightly crushed kettle-cooked potato chips
⅓ cup coarsely chopped salted pretzel twists
sea salt (top the cookies pre-baking)
1. Start with a small bowl and whisk together the flour & baking soda.
3. Add the egg and vanilla; beat until just combined, ~1 minute. Add in the flour mixture and beat on low. Make sure to scrape down the sides of the bowl.
4. Now it’s time to add in the chocolate, malted milk balls, butterscotch chips, potato chips and pretzels, aka “junk”. Stir until just blended. (Don’t worry if it seems that there is more “junk” than cookie dough)
5. Divide the dough into small balls and arrange them on a large plate, cover the plate, and place it in the fridge for 1 hour or up to 2 days.
6. Once ready to bake, preheat oven to 350F. Place balls of dough on cooking sheets and use your palm to flatten them into the pan. Sprinkle the tops with a pinch of sea salt (optional)
7. Bake ~12-15 minutes (make sure the bottoms have browned a little)
8. Let the cookies cool and then enjoy. These taste great for a few days (if they last that long) so just set aside in a tupperware and you are good to go!
Hope (my roommate) and I have decided that most cookies taste better in the batter form, especially when left in the fridge to harden. However, I cannot begin to describe the deliciousness that radiates in aroma and taste.
What’s your favorite cookie combination?