This recipe comes from NY’s Momofuku Milk Bar, a unique bakery that specializes in outside-the-box treats. These cookies are chock full of ingredients- you can throw in just about anything you’ve got in your pantry. I used coconut, dark chocolate chips, oats, pretzels, potato chips, and Fritos. They are crisp on the outside and dense and chewy on the inside with surprising crunch from the chips. Think of the flavor of a chocolate dipped pretzel in cookie form…
Momofuku Milk Bar Compost 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, coconut, and oats)
- 1 1/2 c. your favorite snacks foods (chips, pretzels, fritos)
- 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 1/4 cup ice cream scoop portion cookie dough onto a parchment lined sheetpan.
- 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.