Potato Chip Omelet (TTH)

• 12 large eggs
• 3 tablespoons heavy cream
• 1/2 teaspoon freshly ground white pepper
• 1 tablespoon finely chopped fresh flat-leaf parsley
• 1 tablespoon minced fresh chives
• 6 cups plain kettle-cooked potato chips
• 2 tablespoons unsalted butter or vegetable oil

Mix everything except butter together.  Let sit until it softens a bit.

Heat butter over medium-heat in oven-safe skillet until melted.  Swirl to cover bottom and pour potato chip mixture pan.  Spread evenly.

Cook over low for 15 minutes until set and bottom is golden-brown.  If the latter is true but not the former, bake in a 375 degree over for a few minutes.

Invert onto a large plate and let sit for 5 minutes before slicing.

Dotted with ketchup and served alongside some microwave garlic cauliflower (I could've chosen something more assertive) and skillet toast.  Yeah this seems like it would totally be a great last minute brunch dish.

Compost Cookies (MMB)

• 225 g butter, at room temperature (16 tablespoons [2 sticks])
• 200 g granulated sugar (1 cup)
• 150 g light brown sugar (1/4 cup tightly packed)
• 50 g glucose (2 tablespoons) ["In a pinch substitute 18 gram (1 tablespoon) corn syrup for the glucose." Maybe I'll buy glucose some day but I might as well use up this bottle of Karo corn syrup first.]
• 1 egg
• 2 g vanilla extract (1/2 teaspoon)
• 225 g flour (1 1/3 cups)
• 2 g baking powder (1/2 teaspoon)
• 1.5 g baking soda (1/4 teaspoon)
• 4 g kosher salt (1 teaspoon)
• 150 mg mini chocolate chip (3/4 cup)
• 100 g mini butterscotch chips (1/2 cup) [I just found normal butterscotch chips in my shopping.]
• 1/4 recipe Graham Crust (85 g [1/2 cup])
• 40 g old-fashioned rolled oats (1/3 cup)
• 5 g ground coffee (2 1/2 teaspoons)
• 50 g potato chips (2 cups) [Tosi says Cape Cod because they're sturdier than most. I bought some Kettle brand chips.]
• 50 g mini pretzels (1 cup) [The one thing I dislike about the authentic cookies. I just added 50 g more potato chips.]
  

The ever present European butter in my execution of Christina Tosi recipes.


Mini chocolate chips, butterscotch chips, Graham Crust, old-fashioned rolled oats, and ground single origin Columbian coffee from Monserrate, Huila.
I LOVE New York City's Think Coffee for their constantly rotating selection of single origin coffee. However, Christina Tosi says it really doesn't matter what you use as long as you haven't already used it (EW!) and it's not instant. At MMB, of course they use Stumptown.


Wait, no! We must have more junk food!


Ooh, potato chips. Played it safe and bought plain ones. Who needs to eat a cookie made with sour cream and onion chips?
At least not the first time around.


Stir until just incorporated.


Formed and ready for an hour chill-down in the fridge.


The first batch were a bit burnt, but they taste phenomenal. I sort of expected bigger notes of coffee. I turned the knob back a bit for the batch I'm pulling out in 30 seconds.
Yes, Helen S., I've gone back to white flour at least for cookies.