Cookie Crisp Cereal Recipe: The MetaCookie, a Chocolate Chip Cookie Recipe Made with Crushed Cookie Crisp Cereal Pieces!
How the hell does someone who probably isn't stoned come up with a recipe that uses Cookie Crisp cereal to do anything other than soggify in a bowl of milk? Oddly enough, the inspiration for this dish came as much from the nostalgia-factor cereal kick I've been on for the last twenty-three years as it did from Moto, that bastion of cerebral fine dining in Chicago. There, the post-modern science-cooking take on the chocolate chip cookie sees them first baking a standard cookie, then dehydrating it back into a powder, then using that powder to substitute for flour in a second batch of cookies. It concentrates the flavor of the finished product, creating a second finished product that tastes more like a cookie than any other cookie ever.
The Moto cookie idea spoke to me, but it wasn't exactly in keeping with how I operate. I don't own a dehydrator, and I don't want to make a recipe that needs to be explained in order to get people nodding. Giving a dish a name, and letting that name inform the experience of smelling, holding, tasting, and mouth-feeling it should be enough.
So I added the following phrase to my little journal of culinary adventures: "something something Moto cookie dehydrator something something"
Yesterday, while unveiling a Fruity Pebbles Panna Cotta (a one-bite delight, in that it was good but you did not want to eat all of it), one of my house guests didn't want to eat it because he hates Fruity Pebbles. That point of blasphemy aside, he told me he'd eat a cereal-based dessert if it had Cookie Crisp in it.
The road ahead of me seemed obvious: a Cookie Crisp Panna Cotta topped with YooHoo Chocolate Syrup, a ring of fresh strawberries, and one piece of Cookie Crisp cereal in the center.
I'm sure I'll make that, someday, but I'm sort of tired of the panna cotta after panna cotta I've been making. I wanted another vehicle for the cookie crisp, something that made sense, and didn't try just a touch too hard.
And then it hit me like a ton of bricks: Moto's approach to the cookie, and my own take on it, which was now staring at me in the face.
Now I have a signature cookie, a Meta-Cookie, which is made with pulverized Cookie Crisp cereal in the dough, chunks of crushed Cookie Crisp to give it texture and flavor, and dark chocolate chips to balance the sweetness of the Cookie Crisp with a little bitterness. I top it when it comes out of the oven with just a pinch of Pink Himalayan Sea Salt.
And now, without further adieu, here's how you make a Meta-Cookie. This is going to own your pantry for the foreseeable future, so be excited. You're welcome to make this cookie by hand if you don't have a stand-mixer, but I like the Tosi method of using a stand-mixer to get a gooey on the inside, crunchy on the outside cookie that satisfies everyone.
1. Prepare your Cookie Crisp.
Using a kitchen scale, measure out 110 grams of Cookie Crisp cereal and put it in a ziploc bag. Using a rolling pin, or your hands, pulverize it into a fine powder. Set that powder aside.
Using your kitchen scale, measure out 250 grams of Cookie Crisp cereal and put it into another ziploc bag. Using a rolling pin on your hands, crush them-- but don't go nearly as finely as you did before. You want something that resembles cookie crumbs, as if each piece of cereal got crushed into fourths or eighths. No smaller than that.
Put the bag of cookie crumbs on the scale, tare your scale, and measure out 100 grams of dark chocolate chips-- more if you're feeling sinister. And aren't we always feeling a little sinister?
Just remember that the point of the chocolate chip is to bring out the Cookie Crisp in the Meta Cookie, and not the other way around. You want those little crumblets to be the star, after all!
2. Start making that beautiful cookie.
Combine 225 grams of unsalted, room temperature butter (two sticks) and 300 grams of white sugar (1.5 cups) in the bowl of a stand mixer that you've fitted with the paddle attachment and mix them together on medium-high speed for two and a half minutes. Make sure you scrape down the sides of the bowl before you continue onto the next step.
Add one beautiful egg and beat on high for seven to eight minutes more.
Reduce the mixing speed to low, then add 225 grams of flour, 110 grams of pulverized Cookie Crisp cereal powder, 3/4 teaspoon of baking powder, 1/4 teaspoon of baking soda, 3/4 a teaspoon of kosher salt. Keep this going for about a minute, until everything combines.
After that, add your 350 gram bag of crushed Cookie Crisp cereal and dark chocolate chips. Let that mix for thirty seconds, until just combined.
3. The waiting game.
Using a 1/3 cup measure, or a 2.75 ounce ice cream scoop, measure out the cookies onto a parchment lined sheet pan. Arrange them so they're about four inches from one another. Pat the tops of the cookies down until the dome becomes flat, parallel to the baking sheet. Tightly wrap the pan in plastic wrap and refrigerate for two hours, until it's nice and cold. The colder your cookie dough is, the better it'll be when it bakes. Don't freeze it.
Preheat your oven to 350 degrees Fahrenheit.
4. The baking game.
Bake the cookies for eighteen minutes, until they're just browned on the edges. You want something that has a crunchy edge and a slightly gooey center. If it isn't this way after eighteen minutes, give it an extra minute in the oven. If you have to open your oven to see your cookie, give it an extra two minutes to compensate for the heat loss.
Just as you take them out of the oven, sprinkle the top of each cookie with the tiniest pinch of Pink Himalayan Sea Salt.
Let them cool on the pan completely. Enjoy.
Have a favorite cereal you want to see us Foodify? Let us know in the comments below!
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