‘Tis the season to bake cookies! These loaded “compost cookies” from the uber-trendy Momofuku Milk Bar in NYC caught my eye immediately – a sort of everything cookie, they’re made with chunks of chocolate and chopped salty snacks, like chips or pretzels, for a chewy-crisp-sweet-salty cookie that appeals to all your senses. And is perfect for baking no matter what you have lurking in the depths of your cupboard.
I came across these at the Amateur Gourmet, who picked them up from Regis & Kelly’s website. I love the idea of bashing up pretzels and stirring them into soft brown sugar dough – I imagine they hold up a bit better than chips would. I also added chocolate chunks and chocolate covered raisins – these are total cupboard cleaners.
I have to admit, I did not follow the instructions. I don’t always pay full attention. I gave it a quick once-over and just went right ahead and made them like I would any other chocolate chip cookie, missing entirely the directions to scoop dough onto the cookie sheet and refrigerate it for an hour or up to a week, then bake at 400F. Oops.
I did not chill mine, and even put the second round directly onto a hot cookie sheet, and baked them at 350F, resulting in a flat-ish, crispy-edged cookie with a chewy interior that people at work loved (or it could have been that it was 3pm) – to make them the way they were intended, chill your scoops for at least an hour and they’ll hold their shape, baking up thicker and cracking a bit on top. You choose – either way they’re delicious.
The Momofuku Milk Bar Compost Cookie
by way of the Amateur Gourmet
1 cup butter, softened
1 cup sugar
3/4 cup light brown sugar
2 large eggs
1 Tbsp corn syrup or honey
1 tsp. vanilla
1 3/4 cups all purpose flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 cups your favorite baking ingredients (think chocolate chips, Raisenettes, Rolos, dried fruit, nuts)
1 1/2 cups your favorite snack foods (bashed-up chips, pretzels, etc.)
In a large bowl, beat the butter and sugars with an electric mixer for a few minutes, until pale and fluffy. Beat in the eggs, syrup and vanilla.
Add the flour, baking powder, baking soda and salt and beat on low speed or stir by hand until almost combined; add extras like chocolate and pretzels and stir just until blended.
Scoop large scoops onto a parchment-lined baking sheet. If you like, cover with plastic wrap and refrigerate for an hour or up to a week. Otherwise, bake them in a preheated 350F oven for 12-14 minutes, until golden and crisp. (They will darken quickly on account of the syrup.)
If you chill your dough, preheat the oven to 400F when you’re ready to bake them, uncover and bake for 9 to 11 minutes. The cookies will puff, crackle and spread. They should turn golden and be set, but still soft. Cool the cookies completely on the sheet before transferring to a plate or an airtight container or tin for storage at room temperature.
Makes about 2 dozen cookies.