When you have a famous restaurant with interesting food, your recipes and knock-offs appear all over the Internet. I have never been to Momofuku so I can’t say anything about the originals. As I compared several of the recipes for these cookies, the base was similar but what they recommended putting in them varied so much that it is clear you can put anything in them you want. This version was in the San Jose Mercury News but is in many other places on the web as well. I went out and bought a huge scooper to make them just as recommended here but they don’t have to be so large and you just have to adjust the baking temperature accordingly.
12 large cookies
1 cup butter, at room temperature
1 cup sugar
2/3 cup brown sugar, tightly packed
1 tablespoon corn syrup
½ teaspoon vanilla
1 1/3 cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
¾ cup mini-chocolate chips
½ cup mini-butterscotch chips
½ cup Graham Crust (see following recipe)
1/3 cup old-fashioned rolled oats
2 ½ teaspoons ground coffee
2 cups potato chips
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 2-3 minutes. Scrape down the sides of the bowl, add the egg and vanilla, and beat for 7-8 minutes. (Yes, that long.)
2. Reduce mixer speed to low; add flour, baking powder, baking soda and salt. Mix just until dough comes together, no longer than 1 minute. Scrape down the sides of the bowl.
3. Still on low, add the chocolate chips, butterscotch, graham crust, oats and coffee; mix until just blended, 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 pretzels or potato chips.
4. Using a 2¾-ounce ice cream scoop (or a 1/3-cup measure), portion out the dough onto a parchment-lined sheet pan. Pat the tops of the cookie dough domes flat. Wrap the sheet pan tightly in plastic wrap and refrigerate for at least 1 hour or up to 1 week. Do not bake your cookies from room temperature — or skimp on the chilling time — or
they will not bake properly.
5. Heat the oven to 375 degrees. Arrange the chilled dough a minimum of 4 inches apart on parchment-lined baking sheets. Bake for about 18 minutes. The cookies will puff, crackle and spread. After about 15 minutes, start checking them. They should be browned on the edges, yet still tan in the center. Give them an extra minute if that’s not the case.
You can throw in anything you want. Other items recommended are marshmallows, cut up candy, corn flakes or other cereals. One that came up frequently was marshmallows, chocolate chips and corn flakes. Go for it!
1 ½ cups graham cracker crumbs
¼ cup milk powder
2 tablespoons sugar
¾ teaspoon kosher salt
¼ cups butter, melted
¼ cup heavy cream
1. Toss the graham cracker crumbs, milk powder, sugar and salt with your hands in a medium bowl to evenly distribute the dry ingredients.
2. Whisk the butter and cream together. Add to the dry ingredients and toss again to evenly distribute. The butter will act as glue, adhering to the dry ingredients and turning the mixture into a bunch of small clusters. The mixture should hold its shape if squeezed tightly in the palm of your hand. If it is not moist enough to do so, melt additional 1 to 1½ tablespoons butter and mix it in.
3. Spread out on parchment sheet. Bake at 375 degrees for about 7 to 10 minutes. May need more time to brown depending on how much you flatten it out.
4. Eat immediately or deploy as directed in the recipe. If using as a piecrust, the crust is easiest to mold just after mixing. Stored in an airtight container, graham crust will keep fresh for 1 week at room temperature, or 1 month in the fridge or freezer.
When I was a resident at Charity Hospital in New Orleans, I took care of a young man who came in worried about being poisoned. He lived with his mother in a public housing apartment building. He was hungry when he came home from work that night so the pan of red beans and rice on the stovetop looked good to him. As he was finishing them off, his mother came in the room. With an alarmed voice, she asked, “Why are you eating those red beans and rice?”
They had been having trouble with rats in the kitchen so she put rat poison in the pan of leftovers and left them on the stovetop with hopes of poisoning the rats.
As soon as he found this out, he came to the emergency department to be treated for his rat poisoning. Fortunately, this type of rat poison is not very toxic to humans so he was fine and needed no treatment.
Another such case happened to me more recently. A 42-year-old man came in saying he had taken a gulp of what he thought was Gatorade. As soon as he tasted it, he recognized it was not his Gatorade but “floor degreaser” a friend at work had poured into a Gatorade bottle for him to use at home. Again, he was not harmed by his ingestion.
Still, who would put rat poison in food on a stovetop and leave it? Who would put a clear blue-colored poisonous liquid in a Gatorade bottle and have it in his car along with the Gatorade he was drinking?
I picked up a young man in turnover. That means his care had been started buy my partner on the evening shift but he was still in need of care when I arrived so he became my patient.
He was in his thirties and came in saying he had been hit by a car. There was no witness and the police who took the report called his story into question.
When I arrived, he was getting his CAT scans and x-rays. After reviewing them, I determined they were all normal. I then went to check on him and get him discharged where I found him to be most disagreeable. I don’t think he was drunk but he was the kind of antisocial person that was just horribly obnoxious even when sober.
One example of this obnoxiousness was that he swore constantly. When I asked him why, he said he was a skateboarder so when he gets upset, he just has to swear.
After many efforts, I was unable to get him up and walking, though he didn’t seem to be injured. Since I can’t really discharge someone who can’t walk, I called the trauma surgeon with the bad news that they were going to have to admit him to the hospital.
When I went in to tell the patient we were gong to keep him, he said he was not going to stay. I asked him how he was going to leave if he couldn’t walk. He demanded a wheelchair and got mad and called me nasty things when I told him we didn’t have wheelchairs. “What the fuck kinda hospital is this if you don’t have wheelchairs?”
I told him we had wheelchairs but they were for hospital use and not for people to take home. “I’ll bring it back” was his promise.
When he finally understood there was no wheelchair for him to take home, he went down onto the floor in his underwear and said, “Then I’ll crawl out!”
I pointed out he was free to crawl out if he wanted to but he couldn’t leave with the IV catheter the trauma surgeons had placed under his collar bone. Hearing this, he reached up and tried to yank it out. I politely pointed out it was sewn in and I would be happy to take it out before he left. I then promised to take him in a wheelchair out to the waiting room and he could crawl from there.
At first he refused to let me take the catheter out because I was “a quack” and he didn’t trust me. I pointed out I had been nothing but nice to him and was trying to get him to stay so we could keep him comfortable and make sure he was OK. “I can’t fuckin’ stay in the hospital!” he bawled at me.
Eventually, he let me take his IV out. He took some clothes the staff found for him, then let himself be wheeled to the waiting room with no clear plan of where is was going or how he was going to get there. I have no idea what happened to him though I imagine he probably walked away.
When we were in Montreal this summer, we were standing in line at the Dairy Queen waiting to order our Blizzards. In front of us was a young man with a back pack that had a HUGE zipper. I came home and went looking for one. On etsy.com, I found http://gear.orgxiii.org/ which sells these giant zippers. Once I had one, I had to create something with it. Here is there result.
When I came across Kirschwasser as an ingredient in cookies, I had to try it. Here is one recipe I liked. There are also some that are chocolate. I will share if I find one I really like. I softened the cherries and put them in the Kirschwasser when I came home from work so they soaked all day while I was sleeping. They were nice and soft and had a nice bite from the liqueur. A 200ml bottle was about the right amount for this recipe.
2 cups dried cherries
2/3 cup cherry liqueur, Kirschwasser
1 cup butter
1 cup white sugar
1 cup packed brown sugar
2 large eggs
1 tablespoon vanilla extract
2 teaspoons almond extract
3 cups all-purpose flour, 13.5 ounces
1 teaspoon baking soda
1 1/2 cups white chocolate chips
1 cup semisweet chocolate chips
1 cup macadamia nuts, coarsly chopped
1. Immerse dried cherries in boiling water for 2 to 3 minutes. Drain and set in a small bowl with the cherry liqueur to soak, the longer, the better.
2. Heat the oven to 350 degrees F. Line cookie sheets with parchment paper.
3. In a medium bowl, cream butter with brown sugar and white sugar.
4. Stir in egg, vanilla, and almond extract.
5. Sift together flour and baking soda. Stir into creamed mixture.
6. Gently fold in cherries, with liqueur, white chocolate, semi-sweet chocolate and macadamia nuts.
7. Drop cookie dough by 2 tablespoons onto prepared cookie sheet. Leave 2 to 3 inches of space between cookies.
8. Bake for 12 to 13 minutes in the preheated oven. Cookies should be lightly browned.
9. Remove from baking sheet to cool on wire racks.
A 30-year-old woman had a seizure. She had never had a seizure before. Understandably upset, her husband called 911 and the patient was brought to our emergency department.
By the time she arrived, she was still a little confused as is common after a seizure. I examined her and ordered tests to see if there was an identifiable cause of the seizure. When all of the tests came back normal, I went back to tell the patient and her husband the results.
I had noticed that, while we were talking, the patient kept her eyes closed and was tearful. I assumed this was from being emotional about this potentially life-changing event.
When I asked them if they had any questions, they wanted to know why her eyes hurt so badly. This explained why she had her tearful eyes closed but really puzzled me. I knew nothing about having a seizure that would cause one to have painful eyes.
When I looked at them more closely, they were very red and swollen. Staining with fluorescein dye showed both of her corneas (the clear front part of the eye) were damaged but just on the bottom halves.
I had no idea how to explain this so I asked more questions. As it turned out, when the patient had started to seize, the husband tried to “bring her out of it.” To do so, he threw rubbing alcohol in her face. She was unconscious and her eyes were half open so the irritating alcohol went right into her eyes causing damage to the corneas. When she recovered from the seizure, she was aware that her eyes were burned and painful. She went home with treatment for “chemical keratitis” with anticipation that it would be all healed up in a couple of days.
I took care of these people when they came to the emergency department for care of their burns. I never saw anything like that before.
Last week, I sent pictures of some of my earlier bags that were weaved. When my wife came in tonight with a bag full of groceries, I realized I had never taken a picture of the weaved bag I had given her to keep in her car for shopping. I gave it to her because it was my favorite. Though it is a bit dirty from a couple of years of use, I would like to share it with you.
As I have said before, an unusual ingredient will often prompt me to try a new cookie recipe. In this case, pomegranate seeds and juice. The dough is just luxurious and a joy to scoop (and eat.) If they are under-cooked, they are, in deed, fudgey but are soft and have no integrity. If cooked enough to hold together when handled, they are over-done and not good. So, to eat in your kitchen with some Breyers Natural Vanilla ice cream, they would be great. They didn’t tolerate the trip to the emergency department very well. In addition, though the idea of pomegranate seeds is appealing, the cookies really are not very pomegranatey and you often finish with some of the woody seeds in your teeth.
1 cup butter, softened
1 ½ cups sugar
2 large eggs
1 teaspoon vanilla
2 cups flour, 9 ounces
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons pomegranate juice
1 cup chocolate chips
¾ cup pomegranate seeds
- Cream together butter and sugar until fluffy.
- Add eggs and vanilla. Mix until well blended. Set aside.
- In a separate bowl, combine flour, cocoa powder, baking soda and salt.
- Add dry mixture to butter-sugar mixture and mix until combined.
- Mix in pomegranate juice.
- Fold in chocolate chips and pomegranate seeds by hand.
- Refrigerate dough for 2 hours or more.
- When ready to bake, heat oven to 350 degrees.
- Roll dough into balls and set on a greased or parchment-lined baking sheet.
- Bake for 8 to 10 minutes, then let cool completely on a wire rack.
Consider dried pomegranate seeds or chocolate-covered pomegranate seeds.