Oct 24, 2012

Cookie of the Month: Chocolate Compost Cookie

Pardon my lack of blogging lately! I know I owe at least one, maybe two cookies of the month ... to make up for the delay, this month I chose the most decadent, outrageous cookie I could find. You'll find no health benefits here, but the sheer yummy-ness (yes, I am coining that as an adjective) makes it worth the calories!



This "Compost Cookie" recipe came from my favorite home magazine, Canadian House and Home. Although the name of the cookies almost turned me off, don't be fooled - once I read the description, I knew I had to try them. They contain everything you've ever craved: chocolate, coffee, butterscotch, white chocolate, pretzels (even Fritos, if you want), and miraculously it all tastes phenomenal together. I had everything on hand (what does that say about me?) except the Fritos, so those were skipped - but I will absolutely make them again using Fritos. They will perform like a rock star in this cookie, I promise.



A note on the coffee - I used one scoop of regular and one of decaf, but next time will use all decaf. It gives just as good of a coffee flavor without the extra caffeine, since god knows there's already enough sugar and chocolate in this recipe to keep you wired for a while!

Case in point .... given the caffeine content, these were meant to be grown-up cookies ... but while they were cooling on the kitchen counter, Max sneakily opened the pantry, got out our step stool, unfolded it and climbed up to the counter where he then proceeded to take one bite out of almost every cookie that was cooling! Ben and I had no idea he knew how to open up the stool - we speculated that he'd been saving that trick for a special occasion such as this one, ha! We were kind of proud of his prowess, but paid the price as he ran around the house like a wild, wired monkey as we tried to get him ready for bed!

Usually when I make fresh cookies, I easily down 4 or 5 before they've even cooled all the way (so Max comes by his cookie thievery honestly!). Not so with these. These are rich, buttery, salty-sweet, one-and-you're-done type morsels. (Consider yourself warned!) Best enjoyed with a cup of milk - or dare I say a scoop of vanilla ice cream? - to wash it all down. And perhaps these are even better after they're cooled, because it gives the pretzels a chance to crisp back up, lending a nice crunch to every bite.

Onward to the recipe!

Ingredients:

1 cup all-purpose flour
1/2 cup cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
2 heaping teaspoons ground coffee
1/4 tsp salt

2/3 cup unsalted butter, softened
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
1/3 cup white chocolate chips
1 cup mini pretzels
1 cup plain Fritos

Preheat oven to 350 degrees.

1) Mix together dry ingredients in a medium bowl (I don't have a sifter, so just stirred everything gently with a fork). Max was, as always, my dedicated helper!


2) Beat together butter and sugars until smooth, then blend in egg and vanilla extract. The recipe recommends a stand mixer, but since I don't have one, my basic electric beater worked just fine.

3) Stir in chocolate, butterscotch and white chocolate chips, then add pretzels and Fritos. I did a quick pulse with the beater to crush up my pretzels a bit.

4) Line a cookie sheet with parchment paper if you have it; I didn't, so I greased it with a little canola oil and had absolutely no problem with my cookies sticking.

5) Drop about 2 tbspns of batter per cookie, 2 inches apart, and flatten slightly. Cook at 350 for 10 minutes, or until cookies are puffy and soft in the middle. I got about 16 cookies out of this recipe.

Enjoy!!


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