Rebel Chocolate Chip Cookies

This cookie was inspired by two things:

1. Chef’s Table–dessert episode on Christina Tossi

2. Han Solo, the movie.

This weekend I watched Chef’s Table which featured Pastry chef Christina Tossi, owner of Milk Bar in New York. She had made some pretty creative cookies and while watching her documentary, it inspired me to make my own creative cookie.

It’s a little salty, a little sweet, crunchy edges, a chewy center, and crunchy surprises happening all around.

I used her chocolate chip recipe as the base, but chose the add-ins based on what I had in the pantry.

My Add-ins:

  • Kettle cooked potato chips—Lays Kettle Cooked are the Best! The most crunchy kettle chips that’s strong enough to maintain its structure in the batter, in my opinion.
  • 60% dark chocolate chips– Ghirardelli chocolate or higher quality chocolate.
  • Semi-sweet chocolate chips
  • Heath Bar Toffee bits
  • Salted mini twist pretzels

So the name “Rebel Chocolate Chip Cookies” came from this weekend’s release of the new Han Solo movie. Yeah, I’m kind of a Star Wars loving geek….

I’d also like to think that if Han Solo were a cookie, this would be him:

an unpredictable scoundrel of salty sweet goodness that never wanted to know of the odds and ends that made up it’s flavor.

For the chocolate chip purist, just leave the add-ins out.

To my rebel bakers out there who want to experiment with other ingredients, drop a line in the comment section and let me know what you added.

REBEL CHOCOLATE CHIP COOKIES

adapted from: Momofuku’s Milk Bar

INGREDIENTS:

½ pound (2 sticks) unsalted butter, melted and just warm to the touch

¾ cup packed light brown sugar

½ cup granulated sugar

1 egg

2 teaspoons vanilla extract

1 ¾ cups all-purpose flour

2 tablespoons nonfat milk powder

1 ¼ teaspoons kosher salt

½ teaspoon baking powder

¼ teaspoon baking soda

5 ounces semisweet chocolate chips

5 ounces 60% dark chocolate chips

1/2 cup mini pretzels, lightly crushed (you want big chunks)

1-2 handfuls is kettle cooked potato chips, not crushed

1/4 c. Heath Bar toffee chips or chopped up Heath Bar

INSTRUCTIONS:

1 Preheat the oven to 350 degrees F.

2 In a large bowl add the sugars and melted butter and mix with a wooden spoon for about a minute or more. Add the egg and vanilla to the mixture and stir until the mix had a glossy sheen, about one more minute.

3 Mix in the flour, milk powder, salt, baking powder, and baking soda until just combined. Stir in the chocolate chips and mix until evenly distributed. Gently fold in add-ins ( you want semi-big chunks of pretzels and chips).

4 Use a cookie dough scooper to portion the dough (or lightly form into balls about the size of a golf ball) and place on a baking tray lined with parchment paper about 2 to 3 inches apart. Bake for 9-11 minutes or until golden brown around the edges but still soft in the middle. The cookies will fall as they cool. Transfer to a cooling rack to cool completely.

Enjoy.

xo.

Charlee

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