Monday, 2 June 2014

Ritz Cookies

The other day, I saw that Momofuku Milk Bar put out a Ritz Cookie. It sounded amazing! Buttery Ritz in cookie form with an explosion of salty, sweet, and chewy. Too bad I couldn't get my hands on them, and the recipe is not in the cookbook. So I decided to try to create them on my own - even though I don't really know what the real thing tastes like. Oh well, it'll be fun.

Just did a quick search and apparently the Ritz cookie came out 2 year ago. I am a bit slow.

Check out the verdict at the end of the post!

Ritz Cookies
Makes 18 large cookies
Inspired from Milk Bar.

1 cup butter, room temperature
1 cup sugar
1/4 cup brown sugar
1 egg
1/2 teaspoon vanilla
1 cup bread flour
1 1/2 cup Ritz crumbs - from 40 crackers (see directions below)
1/4 cup milk powder
3/4 teaspoon baking powder
1/4 baking soda

1. Make Ritz crumb by pulsing the crackers in a blender or food processor until fine and crumbly. Set aside.
2.  Beat butter and both sugars in a bowl until fluffy, 3 minutes.
3. Add egg and beat for 4 minutes.
4. Scrape down the sides of the bowl, add vanilla, and beat to combine.
5. In a separate bowl, mix flour, Ritz crumb, milk powder, baking powder and baking soda. Add to the butter mixture and mix slowly just until combined.
5. Portion dough with an ice cream scoop onto a baking sheet. Cover with foil and let marinate in the fridge for 2-3 days.
To bake
6. Preheat oven to 350 degrees.
7. Place 4 on a baking sheet and press down to slightly flatten. Bake for 14 minutes until the edges are golden.
8. Let cool on baking sheet for 10 minutes before transferring to a wire rack.
Before baking.
After baking.

Verdict: These cookies turned out buttery, rich, and chewy! They were delicious and I'll definitely be making them again - maybe with some larger chunks of Ritz for a variation in texture.

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