Almond brittle-maple cake-chocolate chip cookies
Cookies
I just read Momofuku Milk Bar, Christina Tosi's ode to her sweet tooth, cover to cover. And although I'm not blessed with her body type (I would weigh 200 pounds and have Type2 diabetes in a heartbeat if I ate what she eats), I still love the sweet milk at the bottom of the cereal bowl, and making magical cookies out of random ingredients. (http://www.food52.com/recipes/8595_magical_marvelous_memorable_cookies) Fortunately, I have a sweets-loving husband, and co-workers who love to try out my creations. <br /> <br />My cookie creations are usually crunchy, but I decided to try her technique of making crispy-edged, soft centered cookies, with a variety of ingredients. I had some leftover maple yogurt pound cake in the freezer (http://www.food52.com/recipes/3658_maple_yogurt_pound_cake), and a little almond brittle from last week's mango frozen yogurt (http://www.food52.com/recipes/17367_mango_honey_frozen_yogurt_with_brown_butter_almond_brittle). So, cookies! <br /> <br />I think of this as a jumping off point for lots of flavor combinations, but these are really complex with maple from the cake and the bitter caramel of the browned butter brittle, all melted through with bittersweet chocolate as a counterpoint. I think my co-workers are going to be really happy tomorrow.
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