Momofuku Milk Bar Compost Cookies
Second dessert in a week? Not my usual, since I tend to favor savory over sweet, but I had a special reason. My 3-year old nephew Cooper spent a few days with us and Cooper loves (wuvs) a good cookie. Plus, I’ll admit, I’ve had this funky recipe on my mind since I read it on the Amateur Gourmet blog a few weeks back and I was just itching for a reason to try it. (Stacey & Nathan, I promise I’ll make them again for your birthdays…)
If you love salty & sweet together, you’re all about this cookie. The dough starts with the familiar Tollhouse base – butter, brown sugar, eggs, vanilla – albeit beaten to a fluffiness I’ve never achieved before (10 minutes of mixer beating, until all of the sugar dissolves into a light, buttery cloud).
Then things get crazy fun, because the next round of ingredients is pretty much your call – choose 1.5 cups of your favorite baking ingredients (i.e. chocolate chips, coconut, cocoa krispies, raisinettes, nuts, you name it, in any combination) and 1.5 cups of your favorite snacks (pretzels, potato chips, fritos, chex mix, ritz, you name it, yep, in any combination).
I know what you’re thinking, because I thought it too – these should be named Stoners’ Dream-Come-True Cookies.
Being a not-stoner, I opted for a bit of restraint and chose just two from each category: chocolate chips with cocoa puffs (crushed a bit) and pretzels with potato chips (also crushed a bit).
I dare you to get to the baking part, because the dough is beyond – creamy, crunchy, salty, sweet, all in one bite, all over the place. The baked cookies are all of that too. Except creamy, obviously, so re-read that sentence and replace “creamy” with “chewy” and you’ve got the picture on the finished cookies.
Next time I think I’ll forgo the chocolate chips and use toasted coconut – there is definitely something about these that reminds me of my Grandma Meyer’s ranger cookies, one of the best cookies ever, probably the corn-chip crunchy texture.
I can’t believe I just used “stoners” and “Grandma Meyer” in the same post. Sorry Grandma! (PS I miss you…)
Momofuku Milk Bar Compost Cookies
Christina Tosi via The Amateur Gourmet
Makes 15 6 oz. cookies (I made 30 3 oz. cookies)
1 c. butter
1 c. sugar
3/4 c. light brown sugar
1 Tbsp. corn syrup
1 tsp. vanilla extract
2 large eggs
1 3/4 c. all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
2 tsp. salt
1 1/2 c. your favorite baking ingredients (I used chocolate chips and cocoa puffs; other ideas include nuts, other cereals, your favorite candies, etc.)
1 1/2 c. your favorite snacks foods (chips, pretzels, crackers, etc.)
In a stand mixer with the paddle attachment, cream butter, sugars, and corn syrup on medium high for 2-3 minutes until fluffy and pale yellow in color. Scrape down the sides of the mixing bowl with a spatula.
On a lower speed, add eggs and vanilla to incorporate. Increase mixing speed to medium-high and start a timer for 10 minutes. During this time the sugar granules will fully dissolve, the mixture will become an almost pale white color and your creamed mixture will double in size.
When time is up, on a lower speed, add the flour, baking powder, baking soda, and salt. Mix 45-60 seconds or just until your dough comes together and all remnants of dry ingredients have incorporated. Do not walk away from your mixer during this time or you will risk over mixing the dough. Scrape down the sides of the mixing bowl with a spatula.
On same low speed, add in the hodgepodge of your favorite baking ingredients and mix for 30-45 seconds until they evenly mix into the dough. Add in your favorite snack foods last, paddling again on low speed until they are just incorporated.
Using a 6 oz. ice cream scoop (I used a 3 oz. for smaller cookies), portion cookie dough onto a parchment lined sheet pan.
Wrap scooped cookie dough tightly with plastic wrap and refrigerate for a minimum of 1 hour or up to 1 week. DO NOT BAKE your cookies from room temp or they will not hold their shape.
Heat oven to 400 degrees F. Arrange your chilled cookie dough balls on a parchment or silpat-lined sheetpan a minimum of 4″ apart in any direction (I put my 3 oz. balls 12 to a baking pan).
Bake 9-11 minutes. While in the oven, the cookies will puff, crackle, and spread. At 9 minutes the cookies should be browned on the edges and just beginning to brown towards the center. Leave the cookies in the oven for the additional minutes if these colors don’t match up and your cookies still seem pale and doughy on the surface.
Cool cookies completely on the sheet pan before transferring to a plate or an airtight container or tin for storage. At room temp, cookies will keep fresh for 5 days. In the freezer, cookies will keep fresh for 1 month.
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