I have finished training and remain homeless. To add icing on the cake, not only am I homeless but I don't even know what my job will be! Long story short, I was training for a position but it might be changed to another. Which means I am going through crash course training this upcoming week. The bomb was dropped on me Friday.
Rather than getting upset, more nervous, more anxious, more lost feeling.... I drive to the grocery store. I walk up and down the aisles and find the ingredients. These are not just any silly ingredients but the perfect ingredients to deal with the bomb. As many of you know, I have been living in a hotel for over four months and have been without a kitchen. I am home again and reunited with the kitchen! I was able to bake wonderful treats for my brothers and sister.
I loved being able to get lost in the recipe and forget everything else. I choose this cookie because of the freedom to change the recipe as I wanted. It's a regular cookie with all kinds of delicious additives. It is salty, chewy and sweet combination left me satisfied with my masterpiece. The salty/sweet taste was perfect! it felt so great being reunited to a kitchen again! I am so excited to get my very own kitchen and start sending my creation to all my friends! Let me know if you are interested in receiving baked goods via postal service! Here is the recipe if you are wanting to make this perfect combination and be able to escape the stress of life. Yes, cooking allows me to do that!
Compost Cookies
Adapted from Christina Tosi's recipe on Regis and Kelly
1 cup unsalted butter
1 cup granulated sugar
3/4 cup light brown sugar
1 tbsp corn syrup
1 tsp vanilla extract
2 large eggs
1-3/4 cups all purpose flour
2 tsp baking powder
1 tsp baking soda
2 tsp salt
1-1/2 cups baking ingredients (chocolate chips, coconut, toffee bits, etc.)
1-1/2 cups snack foods (chips, pretzels, etc.)
1 tbsp coffee grounds
- In the bowl of an electric mixer, cream together butter, sugars, and corn syrup on medium-high until fluffy and pale yellow in color, about 2-3 minutes.
- On a lower speed, add eggs one at a time and vanilla until well incorporated
- Increase mixing speed to high and let it go for 10 minutes -- the mixture will become really pale and will almost double in size
- In a medium sized bowl, whisk together flour, baking powder, baking soda, and salt
- When 10 minutes are up, add flour mixture slowly until just combined, about 45-60 seconds
- Chop up and mix together all of your baking and snack ingredients in a small bowl, and fold into batter with a spatula until just incorporated
- Using a medium-sized ice cream scoop, portion cookie dough on parchment paper-lined cookie sheet and wrap the entire thing tightly with plastic wrap
- Refrigerate for a minimum of 1 hour and up to 1 week
- Heat oven to 400F and arrange cookies on cookie sheets at least 4" apart
- Bake 9-11 minutes, until they are golden in color and slightly brown along the edges
- Cool the cookies completely on the sheet pan (or just eat them immediately...)
Recipe yields 15 large cookies
