I’m a salty sweet girl. I love how the two flavors play off of one another, enhancing the essence of each. Pretzels and chocolate? Absolutely. Chocolate and peanut butter? Right on. Bacon and chocolate? But of course. Kettle corn? If only I could still eat popcorn. Berger cookies and CheezIts? Mai oui – but maybe that’s just a Baltimore thing. My point is that I embrace the salty sweet dichotomy. So when I saw that The Amateur Gourmet had posted the recipe for Momofuku Milk Bar’s Compost Cookies, which celebrated the salty sweet, I figured I could get down with that. So I did. But then I didn’t. Because, and I can’t believe that I’m going to say this, they were too salty.
I think I got all excited about the idea of trying to use up some of the faux Rice Krispies that I’d bought for another recipe (which was so disappointing that it shall never see the light of day in my kitchen again…did I really think rice cereal crusted fish was a good idea?), that I didn’t consider that the beauty of the salty sweet is in the balance. And my cookies were definitely not balanced. I had 1 1/2 cups of salty crushed potato chips but only 3/4 cup of bittersweet chocolate chips and 1/4 cup of toffee chips. See how those scales were tipped by considering 1/2 cup of puffed rice as a “sweet” element?
So these may not have worked out for me, but now I’m curious to try the real thing. It just so happens that I will be in New York in August. I have learned that my hotel is mere blocks away from Momofuku’s midtown milk bar. Can you see where this is going? I dunno, maybe a visit to the Milk Bar needs to be worked into my agenda so I can see what happens when the masters balance the salty and sweet.