Cookie Recipes

Compost Cookies

These delicious cookies originated at the Momofuku Milk Bar in New York City. They are crisp, chewy, sweet and salty.

Compost Cookies recipe

Ingredients

  • 2 sticks unsalted butter (room temperature)
  • 1 cup granulated sugar
  • 2/3 cup firmly packed light brown sugar
  • 1 tablespoon corn syrup
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon sea salt
  • 3/4 cup mini chocolate chips or chopped bittersweet chocolate*
  • 1/2 cup mini butterscotch chips (or substitute more chocolate)
  • 1/2 cup Graham crust or finely crushed Graham crackers
  • 1/3 cup old-fashioned rolled oats
  • 2 cups potato chips (thick ones)
  • 1 cup mini pretzels**

Instructions

  1. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugars and corn syrup on medium-high for 2 to 3 minutes.
  2. Scrape down the sides of the bowl with a spatula, add the egg and vanilla extract, and beat for 7 to 8 minutes more until the batter appears to have doubled in size. This ensures that the sugars are dissolved.
  3. Reduce the speed to low and add the flour, baking powder, baking soda and salt. Mix just until the dough comes together, no more than 1 minute.
  4. Scrape down the sides of the bowl with a spatula.
  5. With the mixer still on low speed or with a wooden spoon, add the chocolate chips, butterscotch chips, Graham crust and oats and mix just until incorporated, about 30 seconds. Add the potato chips and pretzels and paddle, still on low speed, just until incorporated. Be careful not to over-mix the dough or you’ll break too many pretzels and potato chips.
  6. Line a cookie sheet with parchment paper. Using a 2 3/4 ounce ice cream scoop or a 1/3 cup measure, portion the dough onto the parchment. Pat the top of each cookie dough dome so it becomes flat. Don’t worry if the dough mounds are super close to one another. Wrap the sheet pan tightly in plastic wrap and refrigerate at least overnight and up to 1 week. Do not bake these cookies from room temperature as they will not bake properly.
  7. Heat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
  8. Arrange the flattened, chilled mounds of cookie dough a minimum of 4 inches apart on the prepared sheets and bake for 15 to 18 minutes. During this time, the cookies will puff, crack, and spread. When done, they should be very faintly browned on the edges. If that’s not the case, give them an extra minute or so in the oven. It is important to check these cookies at 15 minutes to ensure that they will not be over-done.
  9. Let the the cookies cool completely on the cookie sheets before transferring to a plate for noshing or an airtight container for storage.

Notes

* Or use a combination of any sweet candy or treat you have on hand such as candy bars like Twix, Raisenettes, Rollos, Cocoa Krispies.

** Or use a combination of salty treats such as chips, pretzels, Fritos, nuts etc.

2 1/2 teaspoons coffee grounds can be added to the recipe if desired. If using them, add when you add the flour, baking powder, baking soda and salt.

You can keep the cookies at room temperature for up to 5 days or in the freezer for up to 1 month.

Attribution

Photo credit: starrwitness on VisualHunt







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