Momofuku Compost Cookie

Ah how I love Momofuku; the buns, fried chicken, crack pie, it’s all just so damn good. I’ve stumbled upon yet another Momofuku recipe. I’ve been on a baking binge recently; my most recent creation? Momofuku Milk Bar’s Compost Cookies. Easily one of the best cookies I’ve ever had. It gets its name from the wide range of ingredients in them.

Making these cookies is a fairly long process when it comes to cookies. You have to cream the butter for a full 10 minutes, but its soooo worth it, as that’s how it gets fluffy. You also have to allow the cookies to refrigerate for at least an hour so they don’t flatten out tremendously when baking.

Momofuku Milk Bar’s Compost Cookies

Recipe by Christina Tosi (Courtesy of The Amateur Gourmet ^[1] and Regis & Kelly ^[2])

Makes 15 6-ounce cookies

8 ounces (1 cup) butter


1 cup granulated sugar


3/4 cup light brown sugar, packed


1 tablespoon light corn syrup


1 teaspoon vanilla extract


2 large eggs


1 3/4 cups all-purpose flour


2 teaspoon baking powder


1 teaspoon baking soda


2 teaspoon Kosher salt


1 1/2 cups Your favorite baking ingredients! (I used chocolate chips and toffee bits)

1 1/2 cups Your favorite snack foods (I used a combo, pretzels and potato chips)

Directions

1. In a stand mixer, using the paddle attachment, cream together the butter, granulated sugar, brown sugar, and corn syrup on medium high speed for 2 – 3 minutes until the mixture is fluffy and pale yellow in color. Use a spatula to scrape down the sides of the mixing bowl.

2. On low speed, add the eggs and vanilla and mix until they are incorporated. then increase the speed to medium-high and start a timer for 10 minutes. During the 10 minutes, the sugar granules will fully dissolve and the mixture will become a pale cream color and double in size.

3. After the 10 minutes, lower the speed to low and add the flour, baking powder, baking soda, and salt. Mix for 45 – 6o seconds—just until your dough comes together and the dry ingredients have become incorporated. DO NOT overmix the dough. Scrape down the sides of the mixing bowl with a spatula.

4. Continuing on the low speed, add the mix of your favorite baking ingredients and mix for 30 – 45 seconds until they are evenly mixed into the dough. Then finally, add your favorite snack foods last, mixing on low until they are just incorporated.

5. Use a 6-ounce ice cream scoop to scoop out balls of dough onto a parchment lined baking sheet. When you have scooped out all of the dough, wrap the baking sheet tightly with plastic wrap and refrigerate for a minimum of 1 hour (or up to 1 week). DO NOT bake your cookies from room temperature or they will not hold their shape.

6. Preheat the oven to 400 degrees Fahreneheit. When the oven has come to temperature, arrange the chilled cookie dough balls on a parchment or silpat-lined baking sheet 4-inches apart. Bake the cookies for 9 – 11 minutes. Check the cookies at 9 minutes. They should be browned on the edges and just beginning to brown towards the center. If not (if they seem pale and dough on the surface), leave them in the oven for the additional 2 minutes. Cool the cookies completely on the baking sheet before transferring them to a plate or airtight container for storage.